Creamy Spinach Tortellini Soup

I don’t ever need an excuse to make a pot of this Creamy Spinach Tortellini Soup. Seriously, it’s been 13 years since I first made this recipe, and I still crave it year-round! It’s got a rich and creamy tomato-based broth, hearty cheese tortellini to sink your teeth into, a medley of veggies, and everything you could ever want from a cozy bowl of soup. Plus, the leftovers are awesome, so come lunchtime tomorrow, you’ll be really glad you made it.

This soup, at its core, is super basic, but the ingredients add up to big flavor. This creamy tortellini soup is one hearty bowl that will keep you FULL. It starts with a classic mix of onion, carrot, celery, and garlic, then builds with rich tomato paste and crushed tomatoes for depth. The cheese tortellini makes it extra satisfying, and that little splash of cream at the end brings it all together. It’s simple, filling, and exactly the kind of meal I love when I want something easy but still totally delicious.

• 1 yellow onion
• 2 carrots
• 2 ribs celery
• 4 garlic cloves
• 2 Tbsp olive oil
• 4 Tbsp tomato paste
• 28 oz. crushed tomatoes (one can)
• 1½ tsp Italian seasoning
• 4 cups vegetable broth
• 19 oz. cheese tortellini (frozen)
• ½ cup heavy cream
• 4 oz. fresh spinach
• ¾ tsp salt
• ¼ tsp black pepper (freshly cracked)