Creamy Tomato Tortellini Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 large garlic cloves, minced
• 28 oz diced tomatoes
• 2 teaspoons Italian dried herbs, or seasoning
• 1/2-1 teaspoon red chili flakes
• 4 cups chicken stock
• 28 oz jar tomato puree, Passata
• 3 tablespoons tomato paste
• 1 cup heavy cream or half-and-half
• Salt and pepper, to taste
• 2 9oz packet cheese tortellini
• 1/2 cup shredded Parmesan cheese
• 4 cups baby spinach leaves, washed and dried
• 1/4 cup fresh basil, roughly torn or chopped

Directions

1. Warm the oil over medium heat in a large pot. Add the onion and cook until it softens, then stir in the garlic and let it sizzle just until it smells wonderful, about 1 minute.
2. Add the tomatoes, Italian herbs or seasoning, and chili flakes if you’re using them. Let the tomatoes bubble away for about 5 minutes, until they loosen up and their juices mingle with everything in the pot. Stir in the chicken stock, tomato puree, and tomato paste.
3. Add salt and black pepper to taste. Set the lid on the pot so it is only partly covered, then bring the soup to a simmer over low heat for 15 minutes.
4. Pour in the cream and add the tortellini. Keep the heat at medium-low and cook until the tortellini is just done, about 6-7 minutes.
5. Stir in the parmesan cheese, spinach, and basil, and keep stirring until the greens have wilted into the soup. Serve warm.