Tomato‑Basil Tortellini Soup with Spinach & Artichoke (2 bowls)

AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.

Ingredients

• Reserve 1/2 of the original baked tortellini casserole — about 5 oz cooked tortellini with sauce and vegetables (roughly 2 cups total). leftover Spinach/Artichoke Dip Tortellini

• 1/2 cup canned crushed tomatoes (not sauce) or 1/3 cup canned chopped tomatoes plus 2 TBSP tomato paste
• 1 tsp olive oil
• 2 cups low‑sodium chicken or vegetable broth
• Salt and black pepper to taste
• Fresh basil — 6–8 leaves, thinly sliced (or 1/2 tsp dried basil)
• 1/4 cup heavy cream or 2 TBSP half‑and‑half (optional, for silkiness)

Directions

1. In a medium saucepan over medium heat add 1 tsp olive oil. Add 1/2 cup crushed tomatoes (or 1/3 cup chopped tomatoes + 2 TBSP tomato paste) and warm 1 minute to bloom flavors.
2. Add 2 cups broth and bring to a gentle simmer (small bubbles at the surface), scraping up any browned bits from the pan.
3. Stir in the reserved ~2 cups leftover tortellini mixture; break apart any large tortellini pieces so they suspend in the broth. Bring back to a simmer and cook 3–4 minutes until the tortellini and vegetables are heated through and the soup slightly thickens.
4. If you want a silkier broth, stir in 1/4 cup heavy cream and heat gently 1–2 minutes — do not boil after adding cream. Taste and season with kosher salt and black pepper (start with 1/4 tsp salt).
5. Remove from heat and stir in sliced fresh basil (6–8 leaves) or 1/2 tsp dried basil. Visual cue: bright green basil folded into warm orange‑pink broth with ribbons of wilted spinach.
6. Ladle into two bowls, drizzle a little olive oil if desired, and serve with crusty bread or garlic toast for dipping.

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