Tortellini Soup

Name: Tortellini Soup
Total time: 35
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 small yellow onion, diced; 4 cloves garlic, minced; ¼ teaspoon red pepper flakes; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; ½ cup dry white wine; 4 cups vegetable broth; 28 oz crushed tomatoes; 1 McCormick® dried bay leaf; 20 oz cheese tortellini; 5 oz baby spinach; ¼ cup heavy cream; ½ cup freshly grated parmesan cheese, for garnish; ¼ cup thinly sliced fresh basil, for garnish

Recipe by Tikeyah Whittle from tasty.co

Lunch 35 Mins.

Ingredients

6 servings

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1 tablespoon olive oil
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2 tablespoons unsalted butter
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1 small yellow onion, diced
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4 cloves garlic, minced
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¼ teaspoon red pepper flakes
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½ teaspoon kosher salt
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¼ teaspoon freshly ground black pepper
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½ cup dry white wine

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4 cups vegetable broth
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28 oz crushed tomatoes
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1 McCormick® dried bay leaf
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20 oz cheese tortellini
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5 oz baby spinach
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¼ cup heavy cream
•

½ cup freshly grated parmesan cheese, for garnish
•

¼ cup thinly sliced fresh basil, for garnish

Instructions

Melt the olive oil and butter together in a Dutch oven over medium heat. Add the onion, garlic, red pepper flakes, salt, and black pepper. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add the white wine and cook for another 2 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon, until the wine is reduced by at least half.
Add the vegetable broth, crushed tomatoes, and bay leaf. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
Add the tortellini and spinach and simmer for another 5–6 minutes, until the tortellini are cooked through and the spinach has wilted.
Remove the bay leaf, then stir in the heavy cream.
Ladle the soup into bowls and garnish with the Parmesan cheese and basil.
Enjoy!