This creamy tomato tortellini soup is filled with peas and arugula, making it a hearty vegetarian option. Easily adaptable with the addition of meats like beef or chicken, this dish offers flexibility for every palate.
1: In a large pot, sauté the onion and garlic in the olive oil until soft, about 3-4 minutes.
2: Add in the tomatoes, chicken stock, basil, chopped rosemary with sprigs, salt, pepper, and chili flakes, and stir to combine.
3: Bring to a boil, then reduce to a simmer for 15 minutes.
4: Add the heavy cream, frozen peas, and tortellini into the soup and cook for 7-8 minutes or until the tortellini are cooked to al dente.
5: Remove from heat and add in the spinach, shredded parmesan cheese, and parsley.
