Creamy Spinach Tortellini Soup
Ingredients
- 1 yellow onion ($0.70)
- 2 carrots ($0.20)
- 2 ribs celery ($0.20)
- 4 garlic cloves ($0.16)
- 2 Tbsp olive oil ($0.44)
- 4 Tbsp tomato paste ($0.36)
- 28 oz. crushed tomatoes ((one can) $1.67 )
- 1½ tsp Italian seasoning ($0.15*)
- 4 cups vegetable broth ($0.52)
- 19 oz. cheese tortellini (frozen, $2.98**)
- ½ cup heavy cream ($0.82***)
- 4 oz. fresh spinach ($1.20****)
- ¾ tsp salt ($0.04)
- ¼ tsp black pepper (freshly cracked, $0.02)
Instructions
- 1
Dice the onion, carrot, and celery. Mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions soften (about 5 minutes).
- 2
Add the tomato paste and continue to stir and cook over medium heat for about three minutes more.
- 3
Add the crushed tomatoes, Italian seasoning, and vegetable broth to the pot. Stir to combine and dissolve any tomato paste off the bottom of the pot.
- 4
Turn the heat up to medium-high and bring the soup up to a simmer. Let the soup simmer for about 10 minutes, stirring occasionally.
- 5
Add the frozen tortellini to the soup and boil for about 3 minutes, or the recommended time on the package needed to cook the tortellini.
- 6
Turn the heat off. Stir the heavy cream into the soup. Stir the fresh spinach into the soup until wilted.
- 7
Taste the soup and season with salt and pepper to taste (we added about ¾ tsp salt and ¼ tsp pepper).
