Make this cheese tortellini soup recipe in one pot for an ultimate, cozy Sunday. Bonus: it's secretly full of veggies!
Recipes created for Pacific by Food Dolls
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 1/4 cup sun-dried tomatoes
- 4 cups Pacific Foods® Organic Free Range Chicken Broth
- 28 ounces can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil leaves
- 8 ounces refrigerated cheese tortellini
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups fresh spinach leaves, packed
- 1/2 cup heavy cream or half and half
- 1/4 cup fresh basil leaves, chopped
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Instructions
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Step 1
Add olive oil and butter to a large saucepan over medium heat. Once melted, add the diced onion, red pepper, and green pepper. Cook, stirring occasionally, for about 5 minutes.
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Step 2
Add the garlic and stir. Mix in the flour and cook for another minute.
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Step 3
Pour in the sun-dried tomatoes, chicken broth, tomatoes, Italian seasoning, and dried basil. Season with salt and pepper. Taste the broth and adjust seasonings if necessary.
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Step 4
Bring the mixture to a gentle boil and add the tortellini. Cook until the tortellini are tender.
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Step 5
Remove from heat and stir in the Parmesan cheese, spinach, and cream.
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Step 6
Add the chopped basil and serve the soup warm.
