Creamy Tomato Spinach Tortellini Soup

I want soup.  Right now.  I'm running on one hour of sleep and I'm typing this blog post from the Charlotte, NC airport.  I'm hunched over in a corner trying to make sure I can suck as much power as possible from this janky outlet in the wall while chugging down a triple Gingerbread Latter (no whip!) from Starbucks that I really spent way too much time waiting in line to order.  But it's the holidays dammit!

Oh, and my weakness in life, Bojangles, is staring me down.  I'm staring that heifer back.  I will not bow down to those cajun fries.  I'm telling myself that I really don't think I like them as much as I remember liking them.  I need a distraction.  I need some warm and comforting soup.  Something needs to be warm and comforting around here.  I'm definitely underdressed for this weather because I hate being a sweaty mess when my plane lands in the Bahamas.  Of course, I neglect to take into account the 6 hours I'm going to be in freezing temperatures until I actually do step off that plane in the Bahamas.  Struggles!

Am I distracting myself?  Is this tactic working?  Maybe.

Every winter, I try to pull a soup recipe out of my insanely long (and ever-growing!) list of recipes.  I think there's just something so perfect about making it from scratch.  Soup is really one of the most underrated comfort foods in my opinion, and you really can make it whatever you want it to be. For my inaugural soup recipe of the season, I chose to go the simple route.  You know I'm about that simple life right now.  Combining pre-made tortellini with tomatoes, spinach, cheese and, of course, basil, yields the most perfect meal ever!

Creamy Parmesan Tomato and Spinach Tortellini Soup
very slightly adapted from Closet Cooking

Print Recipe

  • 1 tablespoon butter
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • red pepper flakes to taste (optional)
  • 1/4 cup flour
  • 3 cups vegetable broth or chicken broth
  • 1 (28-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 8 ounces cheese tortellini
  • 1/2 cup Parmesan cheese, grated
  • 10 ounces spinach, coarsely chopped
  • 1/2 cup heavy/whipping cream or Greek yogurt
  • salt and pepper to taste
  • 1/4 cup basil, chopped
  • extra Parmesan for topping

1)  Melt the butter in a saucepan over medium heat.  Add the onion and saute for 5-7 minutes, or until the onions become translucent and slightly browned.

2) Toss in the garlic and red pepper flakes.  Stir together for about a minute.

3) Sprinkle in the flour and cook for one more minute.

4) Puree half the can of tomatoes.  Pour in the tomatoes, broth, tomato paste, and tortellini.

5) Bring the soup to a boil, then reduce the heat and simmer until the tortellini is at the desired tenderness, about 10 minutes.

6) Add in the Parmesan.  Allow the cheese to melt for a minute, and then stir in the spinach.

7) Add the Greek yogurt or cream and season the soup with salt and pepper, to taste.

8) Remove the soup from heat.  Stir in the basil.

9) Serve hot or warm, garnishing with extra cheese and basil if desired.