Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp crushed red pepper flakes
  • 28 oz crushed tomatoes
  • 4 cups chicken broth
  • 0.5 cup heavy cream
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 18 oz refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 0.5 cup freshly grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Sauté the diced onion for 5–6 minutes until translucent and slightly golden.
  2. Stir in the garlic, tomato paste, oregano, and red pepper flakes. Cook for 2 minutes, stirring constantly, until the tomato paste darkens to a brick-red color.
  3. Add the crushed tomatoes and chicken broth. Scrape the bottom of the pot to release any browned bits. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
  4. Add the refrigerated tortellini to the pot. Simmer for 3–5 minutes, or until the pasta is tender and has released starch to thicken the soup base.
  5. Stir in the heavy cream and grated Parmesan cheese. Once the cheese is melted, turn off the heat.
  6. Fold in the fresh baby spinach until just wilted. Season with salt and pepper to taste. Garnish with fresh basil before serving.