Spinach Tortellini Soup
Servings 4 servings
Ingredients
- 2 tablespoons avocado oil
- ½ cup yellow onion finely diced
- 2 whole carrots peeled and finely diced
- 1 teaspoon minced garlic
- ½ teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 28 ounces canned fire roasted tomatoes
- 9 ounces cheese tortellini
- 5 ounces fresh baby spinach
- ⅓ cup heavy cream or half and half
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Cheesy Breadcrumbs
- 1 tablespoon avocado oil
- ½ cup Italian breadcrumbs
- 2 tablespoons freshly grated parmesan cheese plus more for garnish
Instructions
- Heat the 2 tablespoons avocado oil in a large pot over medium heat. Add diced ½ cup yellow onionand 2 whole carrots to the pot and sauté for 8 minutes.
- Next, stir in 1 teaspoon minced garlic and ½ teaspoon crushed red pepper flakes, cook for 1 minute.
- Add 4 cups vegetable broth and 28 ounces canned fire roasted tomatoes to the pot, stir to combine and bring to a simmer. Simmer for 10 minutes.
- While the soup is simmering, prepare the cheesy breadcrumbs. Start by heating the 1 tablespoon avocado oil in a medium skillet over medium heat. Once the oil is hot, add in ½ cup Italian breadcrumbs and cook for 3 minutes, stirring often. Stir in 2 tablespoons freshly grated parmesan cheese and set aside.
- Use an immersion blender to blend the soup in the pot until mostly smooth. (A blender can also be used for this step. If using a blender, carefully ladle the soup into the blender, blend until smooth, then transfer back into the pot.)
- Add 9 ounces cheese tortellini, 5 ounces fresh baby spinach, ⅓ cup heavy cream, ½ teaspoon sea salt and ½ teaspoon black pepper to the pot, then stir to combine. Increase the burner heat, bring the soup to a boil, then reduce the heat and simmer for 6-7 minutes or until the tortellini is al dente.
- Transfer the soup into bowls and garnish with cheesy breadcrumbs, grated parmesan cheese and freshly cracked pepper.
Notes
Store leftovers in the refrigerator in an airtight container for up to 5 days.
To freeze, allow the soup to completely cool before transferring to a freezer bag. You can freeze this soup for up to 3 months. To thaw, place the frozen soup in a large stock pot or Dutch oven and heat over medium heat. Make fresh Cheesy Breadcrumbs while the soup is thawing.
Nutrition
Serving: 1.5cup | Calories: 503kcal | Carbohydrates: 55g | Protein: 16g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 2096mg | Potassium: 298mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5119IU | Vitamin C: 16mg | Calcium: 256mg | Iron: 5mg
