I love this soup! And I love Closet Cooking! Try this soup and check out the original, you won’t be disappointed! It’s creamy, its cheesy, it’s got TORTELLINI!

Try this recipe with a store bought baguette or make your own, here!


10 Minutes

  • 2 tablespoons butter

  • 1 yellow onion, very finely diced
  • 1/2 teaspoon crushed red pepper
  • 3 cloves mined garlic
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 (28 oz) can of diced tomato, undrained (choose a good brand, trust me, it’s worth it on this one)
  • 1/2 teaspoon sriracha (optional, but delicious)
  • 8 oz cheese tortellini
  • 1/2 a cup fresh grated parmesan cheese
  • 1 bag (10 oz) baby spinach, coarsely chopped
  • 1/2 cup heavy whipping cream
  • 1/4 cup basil, chopped
  • Salt and pepper to taste


25 Minutes

  1. Heat butter over medium heat. Add onion and cook until tender, roughly 5 minutes.

  2. Add garlic until aromatic (about 1 minute). Dash with red pepper flakes.
  3. Add flour and cook for approximately 1 minute.
  4. Add vegetable broth (can be substituted for chicken broth), sriracha, tomato paste, diced tomatoes and tortellini. Bring to a boil.
  5. Reduce heat to a simmer until tortellini is cooked through, about 10 minutes.
  6. Slowly add the parmesan, stir until melted.
  7. Add spinach, allowing it to wilt.
  8. Add cream and remove from heat. Mix basil last. Serve with a baguette or garlic bread.

Additional Cooking Instructions

Want this gluten free? Substitute for rice flour and gluten free tortellini!


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