Ingredients

1 teaspoon Italian seasonings

1 teaspoon mustard powder

½ teaspoon dried basil

1 pinch red pepper flakes

2 tablespoons butter

2 teaspoons olive oil

1 yellow onion, diced

½ cup carrots, diced

2 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

½ cup dry white wine

3 cups chicken broth

2 (14.5 oz) cans diced tomatoes, undrained

¾ cup heavy cream

2 cups spinach

2 cups refrigerated tortellini

½ teaspoon salt (optional)

Parmesan cheese, for garnish

Instructions

Step 1: Remove the heavy cream from the fridge to bring it to room temperature while you prepare the soup. Combine the Italian seasonings, mustard powder, dried basil, and red pepper flakes in a small bowl and set aside.

Step 2: Heat the butter and olive oil in a large pot over medium heat. Add the diced onions and carrots, stirring to coat them in the fat. Cover and reduce the heat to medium-low. Cook for about 25 minutes, stirring occasionally until the onions begin to caramelize. Lower the heat if vegetables begin cooking too quickly.

Step 3: Stir in the minced garlic, seasoning mix, tomato paste, hot sauce, and Worcestershire sauce. Add the white wine and let it simmer gently, allowing it to reduce by half—about 4 minutes. Use a spatula to stir and scrape the bottom of the pot.

Step 4: Add the undrained diced tomatoes and chicken broth. Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend.

Step 5: Return the pureed soup to the stove and bring it to a boil. Reduce to a simmer and cook uncovered for 30 minutes. This lets the soup thicken and the flavors meld. Stir occasionally.

Step 6: Lower the heat to low and slowly stir in the room-temperature heavy cream. Taste and add ½ teaspoon of salt if desired.

Step 7: Add the spinach to the pot. You can roughly chop it beforehand if you prefer smaller pieces. Add the refrigerated tortellini and cook for 3–4 minutes or according to the package instructions. If your tortellini requires longer cooking, add the spinach during the last 2–3 minutes instead.

Step 8: Serve the soup hot, garnished generously with Parmesan cheese.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth and omit Worcestershire sauce or use a vegetarian alternative.

Use fresh tortellini when possible for the best texture, but frozen works well too—just adjust cooking time accordingly.

Add a splash of balsamic vinegar at the end for a hint of acidity and depth.

For a spicier soup, increase the red pepper flakes or add a dash of cayenne pepper.

FAQs

Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used. Just be sure to adjust the cooking time according to the package instructions, adding the spinach accordingly toward the end to prevent overcooking.

Can I make this soup vegan?

To make a vegan version, replace chicken broth with vegetable broth, omit the cream or use a plant-based cream alternative, skip the Parmesan garnish, and ensure Worcestershire sauce is replaced with a vegan-friendly brand.