Tomato Spinach Tortellini Soup

This dressed-up version of tomato soup with tortellini and spinach is delicious and satisfying, and you can have it on the table in 15 minutes. It's an easy comfort meal for a busy weeknight.

Servings per Recipe: 4 servings

Calories per Serving: 498

Prep Time: 5

Cook Time: 10

Total Time: 15

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5 from 1 vote

Ingredients

28 ounces crushed tomatoes
30 ounces tomato sauce
15 ounces chicken broth
1 teaspoon garlic salt
2 tablespoons fresh basil
3 teaspoons sugar
1 cup half and half
¼ cup butter
3 cups fresh baby spinach
salt and pepper to taste
8 ounces cheese tortellini

Instructions

Cook 8 ounces cheese tortellini according to package directions. Set aside.
In a large saucepan, heat 28 ounces crushed tomatoes, 30 ounces tomato sauce, and 15 ounces chicken broth to a simmer.
Finely chop 2 tablespoons fresh basil.
Add 1 teaspoon garlic salt, basil, and 3 teaspoons sugar to tomato soup base. Simmer for 5 minutes, stirring occasionally.
Cut ¼ cup butter into sections for easier melting.
Reduce heat and add 1 cup half and half and the butter sections.
Heat, stirring regularly, until butter is melted and soup is hot but not boiling.
Add the cooked tortellini and 3 cups fresh baby spinach and stir gently. Cook over medium heat for about 2 minutes or until spinach is wilted and tortellini is hot.
Season with salt and pepper to taste and serve immediately.

Notes

Freezer instructions: Follow all recipe instructions except cooking and adding tortellini. Freeze soup and label with name, date, and instructions: "Thaw. Heat on stove while preparing 5 ounces cheese tortellini according to package directions. If the soup separates, whisk over heat until it reaches a smooth consistency. Add cooked tortellini to soup and serve."

Nutrition