Creamy Tomato Tortellini Soup
Servings: 6 -8 servings
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Ingredients
- 1 small onion diced
- 1 tablespoon olive oil
- 3-4 cloves garlic minced
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1/4 cup chopped sun dried tomatoes packed in oil and herbs
- 4 cups vegetable or chicken broth
- 1/2 teaspoon each dried crushed rosemary dried oregano, dried basil
- 1 teaspoon sugar
- salt and pepper to taste
- 16-20 ounces cheese tortellini
- 5-6 ounces baby spinach optional
- 1/2 cup shredded Parmesan cheese
- 1/2 cup heavy cream
- Optional toppings:
- grated parmesan cheese
- fresh basil
- goldfish crackers
Instructions
- In a large pot or dutch oven cook the onion in the olive oil over medium heat until softened. About 5 minutes. Add in the garlic and cook for 2 minutes.
- Stir in the crushed tomatoes, tomato paste, sun dried tomatoes, broth, rosemary, oregano, basil, sugar, salt and pepper. Bring to a boil then cover and reduce to a simmer. Cook for 15-20 minutes stirring occasionally.
- Add in the tortellini and cook for 5 minutes or until the tortellini are tender. Stir in the spinach, Parmesan cheese and cream. Serve immediately.
