Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced (about 2 teaspoons / 6g)
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) dried basil
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 4 cups (946 ml) vegetable broth (or chicken broth)
  • 1 (9 ounce / 255g) package refrigerated cheese tortellini
  • 1 cup (237 ml) heavy cream (or half-and-half)
  • 1 cup (100g) fresh spinach, roughly chopped
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)
  • Grated Parmesan cheese, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened. Add garlic, oregano, basil, and red pepper flakes (if using), and cook until fragrant.
  2. Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
  3. Add tortellini to the simmering soup. Cook according to package directions, or until tender.
  4. Stir in heavy cream and spinach. Cook until spinach is wilted and cream is heated through. Season with salt and pepper to taste.
  5. Ladle soup into bowls. Garnish with fresh basil leaves and grated Parmesan cheese, if desired.