Creamy Tortelloni Soup
This quick and easy creamy tortelloni soup is filled with cheese tortelloni and fresh spinach. The ultimate comfort food for what ails ya!
Servings 4
Calories 702kcal
Ingredients
- ¾ package spinach and ricotta tortelloni
- 1 small onion chopped
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves minced
- 14.5 ounce canned diced tomatoes + 1/2 can of water
- 6 ounces fresh spinach
- 1 ½ teaspoons dried basil
- 1 teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pint heavy cream
- ½ cup parmesan cheese grated + extra for garnish
Instructions
- Cook tortelloni according to package directions.
- Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt, and pepper. Add in a bag of fresh spinach and stir to wilt and incorporate into the onion and tomato mixture.
- Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, until tortelloni is ready to add in.
- Reserve ½ cup of the pasta water and drain tortellini. Simmer for 8 to 10 minutes to allow the flavors to meld into the pasta.
Nutrition
Calories: 702kcal | Carbohydrates: 34g | Protein: 16g | Fat: 57g | Saturated Fat: 31g | Cholesterol: 193mg | Sodium: 1252mg | Potassium: 575mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6080IU | Vitamin C: 24.3mg | Calcium: 406mg | Iron: 3.4mg
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