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Light and Creamy Tortellini Soup

November 6, 2017

It’s a good week for soup in NC. We recently came across this recipe and it’s become a favorite! You can find the original at A Spicy Perspective. It’s super light and almost refreshing, all while still being comforting and filling. Also- super simple, because, duh.

Creamy Tortellini Soup


1 Tbsp. olive oil

1 large sweet onion, diced

1 red bell pepper, diced

2 c. sliced carrots

2 gloves of garlic, minced

9 c. chicken broth

8.8oz package tortellini

1/3 c. heavy cream

1 c. baby spinach, packed

1 1/2 tsp. dried thyme

1/4 tsp. crushed red pepper

salt and pepper to taste


  1. In a large pot over medium heat,  add oil and add diced onion, cooking for about 5 minutes, or until soft. Add carrots and bell pepper and garlic. Sauté for another 5 minutes.
  2. Add chicken broth, dried thyme, crushed red pepper, salt and pepper to taste, and bring to a simmer. Lower temperature and continue to simmer for 15 minutes.
  3. Turn the heat back up to medium. Add tortellini and cook according to package directions.
  4. Once the tortellini is cooked, take pot off heat and add heavy cream and spinach.


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