Name: Creamy Spinach Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tablespoons DeLallo Extra Virgin Olive Oil; 1 yellow onion, finely chopped; 2 carrots, finely chopped; 4 cloves garlic, minced; 1 ½ teaspoons dried fennel seeds; ½ teaspoon crushed red pepper flakes; 4 cups chicken or vegetable broth; 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes; 1 (15.5-ounce) can DeLallo Navy Beans, divided; 1 (8.8-ounce) bag DeLallo Three-Cheese Tortellini; 1 (6-ounce) bag fresh baby spinach; ⅓ cup heavy cream; 1 teaspoon kosher salt; ½ teaspoon cracked black pepper; 1 tablespoon DeLallo Extra-Virgin Olive Oil; ½ cup DeLallo Panko Breadcrumbs; 1 tablespoon finely chopped fresh oregano; 2 tablespoon freshly grated Saviola Imported Parmigiano Reggiano D.O.P., plus more for garnish

Creamy Spinach Tortellini Soup

This Spinach Tortellini Soup is a creamy, rich, and satisfying soup that is quick and easy to make. It features cheese tortellini, ribbons of spinach, and aromatics in a luscious tomato-cream broth topped with crispy oregano breadcrumbs. Perfect for weeknights and impressive enough for entertaining.

Ingredients

2 tablespoons DeLallo Extra Virgin Olive Oil

1 yellow onion, finely chopped

2 carrots, finely chopped

4 cloves garlic, minced

1 ½ teaspoons dried fennel seeds

½ teaspoon crushed red pepper flakes

4 cups chicken or vegetable broth

1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes

1 (15.5-ounce) can DeLallo Navy Beans, divided

1 (8.8-ounce) bag DeLallo Three-Cheese Tortellini

1 (6-ounce) bag fresh baby spinach

⅓ cup heavy cream

1 teaspoon kosher salt

½ teaspoon cracked black pepper

Cheesy Oregano Breadcrumbs

1 tablespoon DeLallo Extra-Virgin Olive Oil

½ cup DeLallo Panko Breadcrumbs

1 tablespoon finely chopped fresh oregano

2 tablespoon freshly grated Saviola Imported Parmigiano Reggiano D.O.P., plus more for garnish

Directions

Heat 2 tablespoons oil in a large stockpot or Dutch oven over medium. Once hot, add onion and carrots; cook for 8 minutes, until soft. Stir in garlic, fennel seed, and red pepper flakes; cook 2 minutes, until aromatic.

Add broth, crushed tomatoes, and half of the can of beans; increase heat and bring mixture to a simmer. Gently simmer, uncovered, for 15 minutes, until the soup slightly reduces.

Carefully ladle soup into a blender. Blend soup until smooth and creamy. Pour blended soup back into the pot.

To the blended soup, add tortellini. Bring soup to a boil. Reduce heat and simmer, uncovered, for 8 to 10 minutes. Add the spinach, heavy cream, remaining half can of beans, salt, and pepper and cook for another 3 to 4 minutes.

Meanwhile, prepare breadcrumb mixture by heating 1 tablespoon olive oil in a medium skillet over medium heat. Once hot, add breadcrumbs; cook 3 to 5 minutes, stirring often, until golden and toasted. Stir in oregano and a pinch of salt. Transfer mixture to a bowl and stir in Parmesan cheese.

Ladle soup into bowls, top with bread crumbs and garnish with freshly grated Parmesan cheese, cracked black pepper, and a drizzle of olive oil.

Creamy Spinach Tortellini Soup

Ingredients

Cheesy Oregano Breadcrumbs

Directions

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