Creamy Tortellini and Spinach Tomato Soup
I don’t know about you, but lately I’ve been craving easy, flavorful, filling meals. This 30-minute creamy tortellini and spinach tomato soup definitely hits the spot! It’s incredibly easy to make and is loaded with veggies like spinach, zucchini, onion and tomatoes and of course, lots of little cheese-packed tortellinis!
I knew this soup would be an instant hit as soon as I started making. My husband on the other hand was skeptical. He’s not the biggest fan of pre-made refrigerated pasta, and honestly, I can’t blame him. We hardly ever eat it… mainly because we’re obsessed with homemade pesto and three cheese stovetop macaroni. But as soon as he dug in, he was totally impressed. We ate all but a small tupperware container of it, Don’t judge us, it was delicious! Even our 1½ year old was smitten. He gobbled up the chunks of tomato and zucchini and loved nibbling on the pasta.
The best part? This soup is actually pretty darn healthy. If you look past the cheese, the creaminess is all Greek yogurt, which is great, because it adds some extra protein too. And obviously all of the zucchini and spinach doesn’t hurt either (yes, most of it sank to the bottom, just know that there is a good amount of both in there).
Next time you’re in the mood for something light, filling and flavorful, you’ve gotta give this soup a try! It’s definitely a crowd pleaser!
- 1 tbsp. olive oil
- ½ yellow onion, diced
- 1 small zucchini, chopped
- 3 cloves garlic, minced
- ¾ tsp. salt
- ½ tsp. black pepper
- 3 tbsp. all-purpose flour
- 4 c. chicken broth
- 2 (14 oz) cans petite diced tomatoes
- 3 tbsp. tomato paste
- 1 (9 oz) package tortellini
- ¼ c. grated parmesan
- ¾ c. plain Greek yogurt (or heavy cream)
- 1½ c. fresh spinach, coarsely chopped
- Garnishes (optional):
- Fresh basil, julienned
- Parmesan, grated or shaved
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the onion and zucchini, cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about a minute. Sprinkle in salt and pepper.
- Add the flour and cook for another minute, taking care to not let the flour burn. Pour in the chicken broth, tomatoes, tomato paste and bring to a boil. When the mixture has reached a boil, add the tortellini and simmer until cooked throughout. Reduce the heat and add the parmesan, greek yogurt and spinach. Whisk to combine, let the soup cook until the spinach has wilted, serve immediately.
Recipe source: adapted from Closet Cooking