Ingredients:

  • 3 lbs Roma tomatoes, halved lengthwise
  • 1 head garlic, top sliced off
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 1 tsp dried Italian seasoning
  • 1 package (19 oz) refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • ½ cup heavy cream
  • ¼ cup fresh basil leaves, chiffonade

Instructions:

  1. Preheat oven to 400°F (200°C). Place halved tomatoes and the head of garlic (wrapped in foil with a drizzle of oil) on a sheet pan. Drizzle with olive oil, salt, and pepper, then roast for 20 minutes until skins are blistered.
  2. While tomatoes roast, melt butter in a Dutch oven over medium heat. Sauté diced onion until translucent and fragrant, approximately 5 minutes.
  3. Stir in tomato paste and Italian seasoning, cooking for 2 minutes until the paste turns a deep brick red.
  4. Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted tomatoes and all pan juices, then stir in the broth.
  5. Use an immersion blender to pulse the mixture until smooth, then bring to a gentle simmer.
  6. Stir in the refrigerated tortellini and cook according to package directions until al dente. Fold in the baby spinach until wilted.
  7. Stir in the heavy cream and garnish with fresh basil chiffonade before serving.