Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 small Yellow onion, finely diced
  • 4 cloves Garlic, minced
  • 3 tbsp (45g) Tomato paste
  • 1 tsp Dried oregano
  • 0.5 tsp Crushed red pepper flakes
  • 4 cups (946ml) Chicken broth
  • 1 can (28 oz / 800g) Crushed San Marzano tomatoes
  • 1 tsp Granulated sugar
  • 1 tsp Kosher salt
  • 0.5 tsp Coarse black pepper
  • 1 package (18 oz / 510g) Refrigerated cheese tortellini
  • 3 cups (90g) Fresh baby spinach
  • 0.75 cup (180ml) Heavy cream
  • 0.5 cup (50g) Freshly grated Parmesan cheese
  • 0.25 cup Fresh basil

Instructions:

  1. In a large Dutch oven or stockpot, melt the butter and olive oil over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.
  2. Stir in the minced garlic, tomato paste, dried oregano, and red pepper flakes. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens to a mahogany color and develops a nutty aroma.
  3. Pour in a splash of the chicken broth and scrape the bottom of the pot until all the browned bits are incorporated. Add the remaining chicken broth and crushed tomatoes. Add the sugar, salt, and pepper. Use a wooden spoon to scrape the bottom of the pot to release any fond. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
  4. Drop in the refrigerated tortellini and stir gently. Cook for 3-5 minutes until the pasta floats to the surface and feels tender.
  5. Turn the heat to low. Fold in the fresh baby spinach and stir for 1 minute until the leaves are vibrant green and shrunken. Stir in the heavy cream and Parmesan cheese until the soup becomes pale orange and glossy. Remove from heat and stir in the fresh basil, and serve immediately in warm bowls.