Creamy Tomato Tortellini Soup with Garlic Bread

Dice the yellow onion and mince the 4 garlic cloves, reserving 1 clove for the garlic bread.

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for 4-5 minutes until softened.

Add 3 minced garlic cloves to the pot and cook for 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook for 1 minute, stirring constantly.

Add 28 ounces crushed tomatoes, 4 cups vegetable broth, 1 teaspoon dried basil, and 1/2 teaspoon dried oregano. Bring to a simmer.

Let the soup simmer for 10 minutes to develop flavor.

While the soup simmers, preheat the oven to 375°F (190°C).

In a small bowl, mix 4 tablespoons softened butter with the remaining minced garlic clove and 1/2 teaspoon garlic powder until well combined.

Slice the baguette in half lengthwise, then spread the garlic butter evenly over the cut sides.

Place the baguette halves on a baking sheet and set aside.

After the soup has simmered for 10 minutes, stir in 1/2 cup heavy cream.

Add 9 ounces of tortellini to the soup and cook according to package directions, usually 3-5 minutes for fresh or 7-9 minutes for frozen.

When the tortellini is almost done, place the garlic bread in the oven and bake for 5-7 minutes until golden and crispy.

Add 3 cups baby spinach to the soup and stir until wilted, about 1-2 minutes.

Season the soup with 1 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.

Slice the baked garlic bread into portions.

Ladle the soup into bowls, sprinkle each serving with 1 tablespoon grated parmesan cheese, and serve with garlic bread on the side.