Creamy Tomato Tortellini Soup

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 4 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 (9 oz) package refrigerated cheese tortellini
• 1 cup heavy cream
• 2 cups baby spinach
• 1/2 cup grated Parmesan, plus more for serving
• Salt and pepper to taste

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion and cook 4-5 minutes until softened.
2. 2Add garlic and cook 30 seconds until fragrant.
3. 3Stir in crushed tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Bring to a simmer.
4. 4Simmer uncovered for 10 minutes to let the flavors come together.
5. 5Add tortellini and cook according to package time, usually 3-5 minutes.
6. 6Stir in heavy cream, spinach, and Parmesan. Cook 2 more minutes until the spinach wilts.
7. 7Season with salt and pepper, and serve with extra Parmesan on top.