Ingredients
2 tbsp. extra-virgin olive oil
1 large shallot, sliced
1 Parmesan rind
Kosher salt
1 tbsp. tomato paste
1/4 tsp. crushed red pepper flakes
5 sprigs fresh thyme
5 sprigs fresh oregano
Freshly ground black pepper
1 (28-oz.) can diced fire roasted tomatoes
3 tbsp. grated Parmesan, plus more for serving
2 qt. vegetable broth
20 oz. fresh or frozen cheese tortellini
4 c. (4 oz.) baby spinach
1/4 tsp. lemon zest, plus ½ tsp. lemon juice
Preparation
Step 1In a large pot over medium heat, heat oil. Add shallot, Parmesan rind, and 1 teaspoon salt. Cook, stirring often, until shallot begins to brown, 3 to 5 minutes.Step 2Add tomato paste, red pepper flakes, thyme, oregano, and ¼ teaspoon pepper and cook, stirring constantly, until colors deepen, about 3 minutes.Step 3Add canned tomatoes and cook, stirring occasionally, until thickened and reduced by 1/4, 4 to 6 minutes. Sprinkle Parmesan over and cook, stirring constantly, until fragrant, about 1 minute. Add broth and 1 teaspoon salt if necessary, and bring to a boil. Add tortellini and cook, stirring occasionally to ensure nothing sticks to bottom of pot, until just tender, about 3 minutes. Turn off heat and stir in spinach, lemon zest, and juice.Step 4Serve topped with more Parmesan.
Though including tomatoes in this soup isn’t typical, it takes the flavor to another level. Fire-roasted tomatoes enrich the simple broth, but if you only have regular on hand, those will work, too. To amp the flavor up even more, swap in chicken broth for vegetable broth (if you’re not vegetarian). Use any type of filled tortellini for this recipe, whether fresh or frozen. If ravioli is what you want, go for it. Use an equal amount and cook the pasta to taste—be aware, it might take a little longer than the tortellini timing. Fresh baby spinach is classic and adds a boost of green to the pot. If you’d rather a heartier green like kale or chard, those work, too. Made ahead, the soup lasts up to 5 days refrigerated. Note that you will need to store it without the tortellini: Just make the entire soup without the tortellini; when ready to eat, cook the tortellini in boiling water until done, then transfer to the warmed soup. Made this? Let us know how it went in the comments below.
