Creamy Tomato and Spinach Tortellini Soup with fresh basil, diced tomatoes, and spinach. This is healthy comfort food in my book!
If you haven’t noticed from this and this soup post, I’ve been in a soup craze lately! It’s just one of those meals that’s always warm and comforting, but also allows me to add lots of hidden, fresh veggies for my little guy to eat.
Since my Creamy Tomato and Spinach Tortellini recipe has been so popular, I wanted to try a tortellini soup inspired version of it! Boy am I glad I did–this is seriously a new favorite!
Consider trying these tortellini recipes:
- One Pan Creamy Lemon Chicken Tortellini
- Roasted Red Pepper Tortellini Pasta
- Vegetable Tortellini Soup
- Creamy Pesto Tortellini Pasta Salad
- Southwest Tortellini Pasta Salad
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Creamy Tomato and Spinach Tortellini Soup
Creamy Tomato and Spinach Tortellini Soup with fresh basil, diced tomatoes, and spinach. This is healthy comfort food in my book!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Calories: 467kcal
Ingredients
- 2 Tablespoons butter
- 1 onion , diced
- 2 cloves garlic , chopped
- pinch crushed red pepper flakes , to taste
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 14.5 ounce can diced tomatoes
- 8 ounces tomato sauce
- 8 ounces cheese tortellinis (the refrigerated kind)
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 cups fresh spinach leaves (packed)
- 1/2 cup heavy whipping cream (or Greek yogurt)
- salt and freshly ground black pepper to taste
- 1/4 cup fresh basil leaves , chopped
Instructions
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender, about 5-6 minutes.
- Add the garlic and red pepper flakes and cook for one minute. Stir in the flour and cook for another minute.
- Add the vegetable broth, diced tomatoes, tomato sauce and tortellini and bring to a boil. Once boiling, reduce the heat and simmer until the tortellini is tender, about 7 minutes.
- Add the parmesan cheese, stirring gently until it melts. Add the spinach and stir until it wilts.
- Remove from heat and stir in the greek yogurt. Season with salt and pepper. Add chopped basil. Serve warm.
Notes
Adapted from Closet Cooking
Nutrition
Calories: 467kcal | Carbohydrates: 44g | Protein: 17g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 88mg | Sodium: 1521mg | Potassium: 515mg | Fiber: 4g | Sugar: 9g | Vitamin A: 51.9% | Vitamin C: 23.2% | Calcium: 29.9% | Iron: 21.5%
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Sydney @Tastefully Frugal says
This looks so good! My boys have become picky eaters lately but the one thing they will eat is soup. Pinning for later 🙂
Janet says
So I got an electric pressure cooker and I LOVE it. I bet this recipe could be adapted for it. Looks delicious!
Blog on
Janet
Teresa says
This looks and sounds wonderful.
Liz says
Great recipe! The whole family loved it!
Beckie says
This looks so yummy! I’m going to a Girls Night this week and I want to make this for the first time. If I were to add a meat (it’s going to be the main course and I would like to add a protein) what do you suggest? I’d love your input as I don’t want to mess up this delicious-looking dish!
Lauren Allen says
Hi Beckie, that sounds fun! I’d suggest adding grilled chicken. Hope everyone enjoys it!
Beckie says
Thanks Lauren!
Beckie says
Follow-up! I ended up doing two batches, so I did one with shredded grilled chicken breast added and also a batch with Italian sausage added! Both were really good, but the batch with the sausage disappeared very fast! It added a little kick of spice to an already delicious recipe! Thanks again Lauren!