Creamy Tomato Tortellini Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable or chicken stock
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1 package (9 ounces) refrigerated cheese tortellini
• 3 cups baby spinach
• 1/2 cup heavy cream

Instructions

1. Heat the olive oil in a Dutch oven or soup pot over medium heat. Cook the onion with a pinch of salt until soft, about 5 minutes, then stir in the garlic.
2. Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly. Add the crushed tomatoes, stock, Italian seasoning, and red pepper flakes.
3. Bring the soup to a gentle simmer and cook for 10 minutes so the flavors blend.
4. Add the tortellini and simmer according to the package timing until tender. Stir in the spinach and cook just until wilted.
5. Lower the heat, stir in the cream, and warm gently without boiling. Taste, season as needed, and serve right away.