– 1 tbsp olive oil – 1 small onion, diced – 2 garlic cloves, minced – 4 cups chicken broth – 1 can diced tomatoes – 1 tsp Italian seasoning – 2 cups fresh spinach – 1 package cheese tortellini (9 oz) – 1 cup heavy cream – Salt and pepper to taste – Parmesan cheese for topping
Heat olive oil in a large pot over medium heat, add diced onion and cook until soft, then stir in minced garlic and cook for another minute.
Pour chicken broth and diced tomatoes into the pot, sprinkle in Italian seasoning, stir well, and bring the mixture to a gentle simmer.
Once simmering, add cheese tortellini to the pot and cook according to package directions until the tortellini are tender and floating.
Lower the heat and stir in the fresh spinach, letting it wilt for about 2-3 minutes, stirring occasionally so it blends well with the broth.
Pour in the heavy cream, stir gently, and allow the soup to heat through without bringing it to a boil to keep the cream from curdling.
Taste the soup and season with salt and pepper as needed; adjust flavors to your preference before removing the pot from the heat.
Serve hot, garnished with shredded Parmesan cheese on top for extra flavor, and enjoy a warm, hearty, and creamy bowl of tortellini soup!