Name: Tortellini Soup with Spinach and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoon vegan butter; 1/3 cup yellow onion (diced); 2 cloves garlic (minced); 1/4 cup all-purpose flour; 1/4 teaspoon sea salt; 1/8 teaspoon ground black pepper; 4 cups vegan chicken-style broth; 28 ounces diced tomatoes (undrained); 2 tablespoon tomato paste; 10 ounces fresh vegan cheese tortellini; 2 tablespoons vegan sour cream; 5 ounces baby spinach leaves (rough chopped)

View Recipe

Tortellini Soup with Spinach & Tomatoes

As I type this post, the family and I are in full storm prep mode… The first big snowstorm of the year, recently upgraded to blizzard status, is forecasted to arrive tomorrow… So get your bread and milk, then settle in at home with a big pot of this tasty soup!

Bring it on, Snowzilla!!

Ingredients for Tortellini Soup with Spinach and Tomatoes

How to Make Tortellini Soup with Spinach and Tomatoes

STEP ONE: In a Dutch oven, melt butter over medium heat. Add onion and cook, stirring frequently, 3-5 minutes, until tender and fragrant.

STEP TWO: Add the garlic and continue cooking an additional 1-2 minutes.

STEP THREE: Sprinkle with flour, salt, and pepper. Continue cooking and stirring another 1-2 minutes, until thickened.

STEP FOUR: Pour in the broth, undrained tomatoes, tomato paste, and tortellini. Bring to a boil, then reduce heat to Low and allow to simmer 10 minutes, or until the tortellini are cooked through.

STEP FIVE: Remove from heat then stir in sour cream and spinach. Once the spinach is wilted, adjust the seasoning to taste and serve hot.

More Tortellini Recipes You’ll Love!

Follow This Wife Cooks on Instagram | Facebook | Pinterest