A comforting and creamy soup featuring tortellini, spinach, and a rich tomato base.
Heat the olive oil in a soup pot over medium heat.
Using extra virgin olive oil adds a rich flavor to the soup.
Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
Stir frequently to prevent the garlic from burning.
Pour in the chicken broth and canned tomatoes, and bring the mixture to a boil.
Crush the tomatoes with the back of the spoon for a smoother texture.
Add the tortellini and cook according to the package instructions.
Stir occasionally to prevent the tortellini from sticking to the pot.
Reduce the heat to low, stir in the heavy cream, and add the spinach. Cook until the spinach wilts.
Adding the cream at the end prevents it from curdling.
Season with salt and pepper to taste, and serve the soup hot.
Taste the soup before serving to adjust the seasoning.
Garnish each bowl with grated Parmesan cheese before serving.
Use freshly grated Parmesan for the best flavor.
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