The ultimate comfort food, this tomato tortellini soup is loaded with San Marzano tomatoes, cheesy tortellini, white beans and spinach!
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 5 cloves garlic, minced
- 2 (29 oz.) cans whole San Marzano tomatoes
- 1 cup reduced sodium chicken broth
- 2 teaspoons dried sage
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoons sugar
- 1 (15 oz.) can white beans
- 20 oz. refrigerated cheese tortellini
- 1/2 cup heavy cream
- 5 oz. fresh baby spinach leaves
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley
- shredded Parmesan
- Heat olive oil in a large pot over medium high heat. Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes. Add garlic and saute for another minute.
- Add tomatoes, chicken broth, sage, oregano, thyme, sugar and pinch of salt and pepper to the pot. Simmer over medium heat for 2-3 minutes.
- Transfer to a blender and blend on high for 2 minutes or until smooth and creamy. When adding hot liquids to a blender, always make sure the steam has somewhere to escape. I like to leave the pour flap open and cover it lightly with a dish towel. This allows the steam to escape, but the kitchen towel catches any flying soup.
- Return soup to the pot and stir in white beans and tortellini. Cover and simmer over medium low heat for 8 minutes or until the pasta is al dente.
- Remove from heat and stir in the heavy cream and spinach. The spinach will quickly wilt into the warm soup.
- Garnish with parsley and shredded cheese and enjoy!
If you like your soup extra creamy, double the amount of heavy cream!
Keywords: quick, easy, simple, recipe, cheese, vegetarian, family, dinner, weeknight, meal, spinach, white beans, parsley