1-Getting started with Creamy Tortellini Soup is straightforward and fun, especially if you’re new to cooking. Begin by gathering your ingredients to make the process smooth measure 8 ounces of refrigerated cheese tortellini, dice 1 onion, mince 2 garlic cloves, and prepare 1 1/2 cups of fresh spinach. For variations, swap cream with coconut milk for a dairy-free version or use gluten-free pasta to accommodate dietary preferences.

2-Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saucepan over medium heat, then add the diced onion and cook for 5 minutes, stirring occasionally. This step builds a flavorful base that makes the soup irresistible. Once the onion softens, stir in the minced garlic and a pinch of red pepper flakes, followed by 1/4 cup all-purpose flour, and cook for 1 minute to thicken the mixture.

3-Pour in 3 cups vegetable broth, the can of diced tomatoes, 8 ounces tomato sauce, 1/2 teaspoon Italian seasoning, and 1 teaspoon dried basil. Season with salt and pepper to taste, then bring everything to a gentle boil. This is a great point to add extra vegetables like carrots or broccoli for more nutrition, as suggested in the tips. Let it simmer briefly to meld the flavors together.

4-Adding the Tortellini and Finishing Touches Once boiling, add the 8 ounces refrigerated cheese tortellini and cook until tender, about 5 to 7 minutes. For a heartier version, stir in cooked ground sausage at this stage for added protein. Remove from heat and mix in the fresh spinach, 1/2 cup grated Parmesan cheese, and 1/2 cup heavy cream or half and half until the spinach wilts and the soup becomes creamy.

5-Garnish with 1/4 cup chopped fresh basil and serve warm. The total preparation time is just 25 minutes 10 minutes prep and 15 minutes cook making it perfect for busy evenings. Remember, for optimal flavor, use refrigerated tortellini as recommended.