Creamy tortellini garlic spinach soup is bursting with tender tortellini, diced tomatoes, fresh garlic and sauteed onion.
Originating in Modena Italy, tortellini are ring-shaped pasta that is typically stuffed with a blend of meat or cheeses. There are several versions available at your local grocer, but for this recipe we prefer the refrigerated kind because they’re wonderfully tender, cook quickly and taste delicious.
To add a bit more flare or feed even more people, you can add 2 cups of cooked shredded chicken or a pound of hot sausage links that have been cooked and cut into 1/2″ thick slices when adding in the spinach.
For this recipe I use my Calphalon 5-Qt sauce pot, it’s a perfect size and since it’s nonstick, it’s also easy to clean afterward.
If you happen to have a sensitivity to heavy cream, you can substitute coconut milk to achieve the same texture.
2 Tablespoons butter
1 small white onion, diced
3 cloves garlic, minced
4 cups chicken broth
28 ounce can diced tomatoes
1 cup heavy cream
¼ cup Fresh grated parmesan cheese
1 Tablespoon Italian seasoning
1 teaspoon salt
¼ teaspoon pepper
9-ounce refrigerated tortellini (we used 4-cheese tortellini this time around)
2-3 cups fresh spinach
alternative: 2 cups cooked and shredded chicken (I used rotisserie)
or 1lb cooked Hot Italian Sausage, cut into 1/2″ rounds
In a large pot over medium heat, heat up the butter. Add onion and garlic and cook until tender. Add chicken broth, diced tomatoes, heavy cream, parmesan cheese, Italian seasoning, salt, and pepper. Bring to a simmer.
Add the chicken, tortellini, and spinach. Let simmer for 10 minutes to thicken up and for the tortellini to cook.
Combine all of the ingredients in the slow cooker except spinach and cream, turn to high and cook 4 hours. During the last half hour of cooking add the cream and spinach.