Tomato tortellini soup with zucchini and spinach – a hearty, filling soup that’s easy to make and full of vegetables and flavor. Perfect for a cold winter night.
1 small onion, diced
1 Tbs olive oil
2 medium zucchini, diced (about 3 cups)
1 large clove of garlic, minced
1/4 tsp red pepper flakes
8 twists of black pepper from a pepper mill
6 oz fresh spinach, roughly chopped (about 3 to 4 cups)
32 ounces of vegetable broth
28 ounce can of crushed tomatoes
1 (9 ounce) package of fresh cheese tortellini
1/2 cup of half and half
1 tbs of parmesan cheese, grated
Over low heat, add olive oil to a large soup pot.
Add diced onions and cook over low heat for 5 minutes, stirring often so the onions don’t burn.
Add diced zucchini, red pepper flakes and black pepper to the onions. Sauté the zucchini until soft, around 8 minutes.
Add broth and crushed tomatoes to the pot and stir in roughly chopped spinach. Stir until spinach begins to wilt.
Next, add fresh tortellini and bring the soup to a boil.
Once the soup is boiling, turn down the heat and simmer for 10 minutes until the tortellini are tender.
Remove from heat and stir in half and half. Serve topped with a sprinkle of parmesan cheese.
You need to make this with fresh tortellini that you find in the refrigerated section of the supermarket. Do not use dried tortellini.
Leftover soup will thicken up while stored in the fridge. Just add a little broth or water to it when you reheat.
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