Make Creamy Tortellini Spinach Tomato Soup: A Simple Method

• Heat the olive oil in your stockpot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent and fragrant. Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
• Pour in the canned diced tomatoes along with their juices. Stir to combine, then add the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
• Sprinkle in the Italian seasoning, salt, and pepper. Let the soup simmer for 10 minutes to allow the flavors to meld beautifully.
• Add the cheese tortellini directly to the simmering soup. Cook according to package instructions, usually about 3 to 5 minutes, until the tortellini are tender and cooked through.
• Stir in the fresh spinach leaves and let them wilt gently in the hot soup. Then slowly pour in the heavy cream, stirring constantly to combine. Heat through for another 2 minutes, but avoid boiling to prevent the cream from curdling.
• Taste your soup and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and sprinkle with freshly grated Parmesan cheese if desired. Serve warm and enjoy the comforting richness of each spoonful.