Name: Creamy Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1 yellow onion ($0.70); 2 carrots ($0.20); 2 ribs celery ($0.20); 4 garlic cloves ($0.16); 2 Tbsp olive oil ($0.44); 4 Tbsp tomato paste ($0.36); 28 oz. crushed tomatoes ((one can) $1.67 ); 1½ tsp Italian seasoning ($0.15*); 4 cups vegetable broth ($0.52); 19 oz. cheese tortellini (frozen, $2.98**); ½ cup heavy cream ($0.82*** ); 4 oz. fresh spinach ($1.20****); ¾ tsp salt ($0.04); ¼ tsp black pepper (freshly cracked, $0.02)

Creamy Tortellini Soup

This Creamy Tortellini Soup features a rich tomato broth, hearty cheese tortellini, a medley of vegetables and tons of comfort in one bowl!

40 min total 10 min prep 30 min cook 8 355 cal

Instructions

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1 Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
2 Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
3 Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
4 Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
5 Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
6 Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
7 Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).