Creamy Tomato Tortellini Soup

Servings: 8

Total time: 45 Minutes

INGREDIENTS

1 tablespoon olive oil
1 large yellow onion (diced)
3 cloves garlic (minced)
1 large russet potato (peeled and diced)
1 small cauliflower head (cut into florets)
1 (28 ounce) can of crushed tomatoes
1 (15 ounce) can of tomato sauce
4 cups low-sodium vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 ½ teaspoon Diamond Crystal Salt Co.^™ Kosher Salt (or to taste)
1 teaspoon ground black pepper
1 (9 ounce) package of tortellini
2 cups fresh spinach leaves
1 cup heavy cream
Fresh chopped parsley (for garnish)
Grated Parmesan cheese (for serving)

DIRECTIONS

Heat olive oil in large pot over medium heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds to 1 minute. Add potato and cauliflower, and cook for about 5 minutes, stirring occasionally.
Add crushed tomatoes, tomato sauce, vegetable broth, basil, oregano, kosher salt, and pepper.
Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until potatoes and cauliflower are tender, about 10-15 minutes.
Stir in tortellini and simmer until cooked, about 5 minutes. Stir in spinach and heavy cream until spinach is wilted, about 2 minutes. Divide soup between serving bowls and garnish with parsley and Parmesan. Enjoy!