CREAMY TOMATO TORTELLINI SOUP

Creamy Tomato Tortellini Soup is perfect comfort food and so easy to make! Have dinner ready and on the table in no time.

PREP:10 MINS COOK:30 MINS TOTAL:40 MINS

SERVES: 6 PEOPLE

INGREDIENTS

2 tablespoons olive oil
1 onion, finely chopped
4 large garlic cloves, minced
28 oz (790 g) diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped)
2 teaspoons Italian dried herbs, (or seasoning)
1/2-1 teaspoon red chili flakes (optional) -- adjust to suit your taste
4 cups chicken stock
28 oz (790 g) jar tomato puree (Passata)
3 tablespoons tomato paste
1 cup heavy cream or half-and-half
Salt and pepper, to taste
2 9oz (250 g) packet cheese tortellini (I use dried not fresh; choose any flavour you like)
1/2 cup shredded Parmesan cheese
4 cups baby spinach leaves, washed and dried
1/4 cup fresh basil, roughly torn or chopped

INSTRUCTIONS

Heat oil in a large pot over medium heat. Sauté onion until soft, then add garlic and sauté until fragrant (about 1 minute).
Add tomatoes, Italian herbs (or seasoning) and chili flakes if using. Let tomatoes cook for about 5 minutes until juices have released and mixed through the flavours in the pot, then mix through chicken stock, tomato puree and tomato paste.
Season with salt and black pepper, to taste. Partially cover pot with a lid; bring to a simmer on low heat for 15 minutes.

Stir in the cream and tortellini, cook on medium-low until tortellini is just cooked, (about 6-7 minutes). Add the parmesan cheese, spinach and basil; stir until wilted. Serve warm.

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