Creamy tomato tortellini soup with spinach and parmesan

• 2 tbs extra virgin olive oil
• 1 yellow onionfinely diced
• 4 garlic clovesminced
• 2 tbs tomato paste
• ¼ tsp crushed red pepper flakes
• 1 tsp dried oregano
• 1 can crushed tomatoes400g can
• 750 ml vegetable broth
• 1 package refrigerated cheese tortellini500g package
• 100 g baby spinach
• 80 ml heavy cream
• 40 g parmesan cheesefinely grated, plus extra for finishing
• ½ tsp kosher salt
• ¼ tsp black pepperfreshly ground
• 8 fresh basil leavestorn

1. 1

   Heat the olive oil in the Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.

   Tip: No need to caramelize here — you just want the raw bite gone.

2. 2

   Add the minced garlic, tomato paste, red pepper flakes, and dried oregano. Stir constantly for about 1 minute until the tomato paste darkens a shade and everything smells fragrant. This quick toast concentrates the tomato flavor and blooms the spices.

   Tip: Keep things moving so the garlic doesn't burn.

3. 3

   Pour in the crushed tomatoes and vegetable broth. Stir well to dissolve the tomato paste, then season with the salt and black pepper. Bring the soup to a steady simmer over medium-high heat, about 3 minutes.

4. 4

   Add the cheese tortellini and stir gently to submerge them. Cook at a low simmer (reduce heat to medium if needed) for the time listed on the package — usually around 3-4 minutes for refrigerated tortellini. They're done when they float and feel tender but still have a little chew.

   Tip: Don't boil aggressively or the tortellini may burst open.

5. 5

   Reduce the heat to low. Stir in the baby spinach in two handfuls, letting the first batch wilt before adding the second — this takes about 1 minute total.

6. 6

   Pour in the heavy cream and stir gently. Add the grated parmesan and stir until it melts into the broth, creating a silky, slightly thickened soup, about 1 minute. Taste and adjust salt and pepper as needed.

   Tip: The parmesan adds body and umami — don't skip it in the broth, even if you're adding more on top.

7. 7

   Ladle into bowls and top with torn basil leaves and an extra shower of grated parmesan.

• Dutch oven (5-liter (5-quart))
• wooden spoon
• cutting board
• knife

Per serving

Nutritional values are estimates only.