Creamy Tomato Tortellini + Spinach Soup

It's officially time for soups! Soup, soup, soup, I love soup. I have decided to do a 6 week feature of soups for my cowboy cooking, so don't feel overwhelmed by the delicious amount of soups you're going to see. The best part is, they're easy, tasty, and always leave lots of leftovers for the rest of the week. The soup I made tonight was incredibly filling and yummy.

What You'll Need:

9 oz package of fresh cheese tortellini 
3 C organic, low sodium chicken stock
1 yellow onion, diced
3 cloves of garlic, minced
1/2 TSP crushed red pepper
28 oz petite diced tomatoes
2 TBSP tomato paste
1 C frozen spinach, thawed
1/4 C whole wheat flour
1/2 C grated parmesan cheese
1/2 C nonfat Greek yogurt
salt + pepper to taste
2 TBSP butter

Melt your butter over medium heat. Before it browns, 
add the diced onions and let cook until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and cook for 1 minute, until fragrant.
Add your flour and cook for another minute.

Add broth, tomatoes, tomato paste, and tortellini. 
Bring to a boil, reduce the heat and simmer until tortellini is tender, about 10 minutes. 

Add the parmesan and yogurt and turn off the heat.
Add the spinach, let wilt, and season with salt and pepper. 

Ladle into bowls and top with additional parmesan and a little dried basil. 


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