Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups chicken broth
  • 1 tsp dried Italian seasoning
  • 1 cup heavy cream
  • 1 lb refrigerated cheese tortellini
  • 5 oz fresh baby spinach
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until vegetables are softened and onions are translucent.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep mahogany color and becomes fragrant.
  3. Pour in the chicken broth and stir in the Italian seasoning, salt, pepper, and red pepper flakes. Bring to a gentle boil, then reduce heat to medium-low and simmer for 10 minutes.
  4. Increase heat slightly and stir in the cheese tortellini. Cook for 3–5 minutes, or until the pasta just begins to float.
  5. Turn the heat to low and stir in the heavy cream and baby spinach. Stir gently for 1–2 minutes until the spinach is wilted and the soup is heated through, ensuring it does not return to a boil.