Instructions

• Heat 2 tablespoons olive oil in a large pot over medium heat.
• Add 1 onion (finely chopped) and sauté until soft and translucent, about 4–6 minutes.
• Add 4 cloves garlic (minced) and cook, stirring, until fragrant, about 1 minute.
• Add 28 ounces diced tomatoes (or 6 fresh vine-ripened tomatoes, chopped) and 28 oz passata. Stir in 2 teaspoons Italian dried herbs (or seasoning) and 1/2–1 teaspoon red chili flakes if using. Cook, stirring occasionally, for about 5 minutes so the tomatoes release their juices and flavors meld.
• Stir in 4 cups chicken stock and 3 tablespoons tomato paste until evenly combined.
• Add 1 pinch salt and 1 pinch pepper, taste, then adjust seasoning if needed. Partially cover the pot, reduce heat to low, and simmer for 15 minutes.
• Reduce heat to medium-low. Stir in 1 cup heavy cream (or half-and-half) and then add 2 packets cheese tortellini (dried). Cook, stirring occasionally, until the tortellini are just cooked through—about 6–7 minutes or according to package directions.
• Stir in 1/2 cup parmesan cheese (shredded), 4 cups baby spinach leaves, and 1/4 cup fresh basil (roughly torn or chopped). Stir until the cheese is melted and the spinach is wilted.
• Taste and adjust seasoning with additional salt, pepper, or chili flakes if desired. Serve warm.