Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- ¼ cup sun-dried tomatoes, chopped
- 4 cups chicken stock or vegetable broth
- 28-ounce can crushed tomatoes
- 1 tsp Italian seasoning
- ½ tsp dried basil
- Salt and freshly ground black pepper to taste
- 8 oz cheese tortellini (refrigerated)
- ½ cup freshly grated Parmesan cheese
- 1½ cups fresh spinach leaves, packed
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves, chopped
Instructions
- Sauté the Vegetables: In a large saucepan, heat olive oil and butter over medium heat. Once melted, add the diced onion, red pepper, and green pepper. Cook, stirring occasionally, for about 5 minutes until softened.
- Add Garlic and Flour: Add the minced garlic and cook for 1 minute. Stir in the flour and cook for an additional minute to form a roux.
- Add the Liquids and Seasonings: Pour in the sun-dried tomatoes, chicken stock (or vegetable broth), crushed tomatoes, Italian seasoning, and dried basil. Season with salt and pepper. Taste and adjust the seasoning if necessary.
- Cook the Tortellini: Bring the mixture to a gentle boil and add the tortellini. Cook according to the package instructions, until the tortellini are tender (usually about 4-6 minutes).
- Finish the Soup: Remove the pot from the heat and stir in the spinach, Parmesan cheese, and heavy cream. Stir until the spinach wilts and the cheese melts.
- Garnish and Serve: Stir in the chopped fresh basil and serve the soup warm.
Notes
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- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg
