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Creamy Tortellini Soup
Ingredients
  • 1 small yellow onion
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 28-ounce fire roasted crushed tomatoes
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth
  • 1 teaspoon each dried oregano and dried basil
  • 1 teaspoon kosher salt, plus more to taste
  • 4 cups baby spinach (or chopped standard spinach), packed
  • 1 handful fresh basil leaves (about 6 to 8 large leaves)
  • ½ cup heavy cream (or half and half or whole milk)*
  • ½ cup grated Parmesan cheese
  • 12 to 16 ounces frozen or refrigerated tortellini, any flavor
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