Tomato Cream Tortellini Soup With Spinach
Ingredients
Scale
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 (32-ounce) carton tomato soup
- 1 cup chicken broth
- 1 (9 to 10-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach
- ½ cup heavy cream
- Salt and black pepper, to taste
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Add the garlic and Italian seasoning and cook for about 30 seconds, just until fragrant.
- Pour in the tomato soup and chicken broth, stirring to combine. Bring everything to a gentle simmer.
- Add the tortellini and cook according to the package directions, stirring occasionally so nothing sticks.
- Once the tortellini is tender, stir in the spinach and let it wilt into the soup.
- Reduce the heat to low and pour in the heavy cream, stirring until smooth and creamy. Season with salt and black pepper to taste.
- Serve warm.