Creamy Tomato and Spinach Tortellini Soup Recipe

If you're looking for a comforting and hearty soup that's easy to make, look no further than this Creamy Tomato and Spinach Tortellini Soup. The combination of tender tortellini, savory tomato broth, and fresh spinach is sure to warm you up on a chilly day.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (9 ounces) refrigerated tortellini
• 2 cups fresh spinach
• 1/2 cup heavy cream

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
2. Add the crushed tomatoes, chicken broth, basil, oregano, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes.
3. Add the tortellini and spinach to the pot. Cook until the tortellini is tender, about 5-7 minutes.
4. Stir in the heavy cream and heat through, but do not boil.
5. Serve hot with crusty bread.

Notes:

If you prefer a vegetarian option, you can use vegetable broth instead of chicken broth. You can also add additional vegetables such as carrots, celery, or zucchini for more flavor and texture. This soup can be stored in the refrigerator for up to 3 days, but the tortellini may become mushy over time.