Creamy Tortellini Soup

Creamy tortellini soup is a brothy tomato-based soup flavored with vegetables, Italian seasoning, and a splash of tangy balsamic vinegar. It’s loaded with tender cheese tortellini and a few handfuls of baby spinach. A combination of flour, Parmesan cheese, and heavy cream lends the soup its creaminess. There’s no meat in this version, and you can keep it vegetarian by using vegetable broth (chicken broth also works well, if you prefer to use that).
PREP TIME COOK TIME MAKES
10 minutes 40 minutes about 2 quarts

1 medium yellow onion

1 medium carrot

1 medium celery stalk

3 cloves garlic

2 tablespoons olive oil

1 ½ teaspoons dried Italian seasoning

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

1 (32-ounce) carton low-sodium vegetable or chicken broth (about 4 cups)

1 (28-ounce) can fire-roasted crushed tomatoes

1 ounce Parmesan cheese (½ cup finely grated or ⅓ cup store-bought grated)

1 (8- to 9-ounce) package refrigerated cheese tortellini

½ cup heavy cream

5 ounces baby spinach (about 5 packed cups)

2 teaspoons balsamic vinegar

Note: Ingredients may have been altered from the original.

Directions at thekitchn.com

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