Description
A comforting tomato soup with cheese tortellini, enriched with fresh spinach and basil.
Ingredients
Scale
- 2 tablespoons olive oil
- 1/2 large yellow onion (small dice)
- 3 cloves garlic (minced)
- 1 teaspoon Italian Seasoning
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken stock (store-bought or homemade)
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces cheese tortellini
- 1/2 cup 2% milk
- 1 tablespoon cornstarch
- 1 cup packed baby spinach leaves
- 8 large fresh basil leaves (cut into thin ribbons)
Instructions
- Cook the aromatics: Set a large Dutch oven or soup pot over medium heat. Add the olive oil. Once the oil begins to shimmer, add the onions, garlic, and Italian seasoning. Sauté for about 2 to 3 minutes until the onions have softened.
- Add the liquids: Add the tomato paste. Stir continuously until it darkens in color, about 2 minutes. Once you’ve cooked the “raw” flavor out of the tomato paste, add the chicken stock, crushed tomatoes, tomato sauce, brown sugar, salt, and pepper.
- Cook the tortellini: Cover and bring to a boil. Add the tortellini, stir, and cook according to the package instructions.
- Finish the soup: Add the milk and cornstarch to a small bowl. Use a fork to whisk together. Stir it into the soup; you should see the soup thicken quickly. Once the tortellini is cooked through, reduce the heat to a simmer and stir in the spinach and basil leaves.
Notes
- This soup can be refrigerated for up to three days.
- You can add more vegetables like carrots or celery for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg