You have to love a tortellini soup! They are so quick and simple... and a great meal for meatless Mondays (examples here and here). And like most pasta dishes, the leftovers almost taste better than the original meal.
I love to stock up on fresh raviolis and tortellinis when I make my quarterly trip to Whole Foods (it is just too far away to go more often and our bank account probably appreciates the distance). So we always have some tortellinis in the freezer to make a quick meal. Bertolli or other frozen tortellinis work too, of course.
Using cream cheese instead of cream in this soup make it a thicker, more satisfying soup. While making the soup richer, you're actually saving some fat and calories, especially if you use the lower fat cream cheese... can't get better than that!
1 package tortellini
1 medium onion, minced
2 cloves garlic, minced
32 oz. veggie broth
1 pint canned tomatoes
1 cup chopped spinach
6 oz. cream cheese, room temperature
2 tbsp butter
basil, shredded
salt and pepper
1. Mince onion and garlic. Saute in butter over medium heat in pot for about 3 minutes.
2. Add vegetable broth, crushed tomatoes, chopped spinach and bring to a simmer. Simmer for 10 minutes.
3. Add tortellinis, salt, and pepper, continue to simmer for 5 minutes. Add pinches of cream cheese stirring continuously until cream cheese has incorporated. Add basil, bring back to a simmer, and serve!
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