Creamy Tomato & Spinach Tortellini Soup

This is a creamy, rich, & delicious soup.  My very picky children even loved it, asking for seconds.  That seriously never happens.  Not that I’m not a wonderful cook, my kids are just allergic to anything that has vegetables in it!  I paired it with some yummy Spinach & Feta Pull-a-part Bread.


What you need:

  • 3 C milk
  • 3 TBS butter
  • 4 TBS flour
  • 2 C vegetable broth
  • 12 oz three cheese tortellini
  • 6 0z tomato paste
  • 14.5 oz diced tomatoes (drained)
  • 26 oz tomato soup
  • 2 oz cream cheese
  • 2 C spinach
  • 1 TBS fresh parsley
  • 1 tsp dried basil
  • 1 tsp salt
  • 1 tsp pepper

What to do:

  1. In a large pot melt the butter over medium heat.  Once melted whisk in the flour until it is clumpy.
  2. Whisk in milk, cook over medium heat for 15 minutes until thick.
  3. Boil water for pasta.
  4. Stir in vegetable broth, tomatoes, tomato paste, cream cheese, parsley, basil, salt, & pepper.  Cook on low for 5 minutes (until cream cheese is melted).  
  5. Cook pasta for 5 minutes.
  6. Drain pasta & add to the soup.  Cook for 15 minutes.
  7. Add spinach & cook for another 5 minutes or until the spinach is wilted.


Don’t forget the Spinach & Feta Pull-a-part Bread!!!

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