Creamy Tomato Spinach Tortellini Soup

$To make this creamy tomato spinach tortellini soup, you need a few key items: - 1 tablespoon olive oil - 1 small onion, diced - 2 garlic cloves, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 package (9 oz) refrigerated cheese tortellini - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream (or coconut cream for dairy-free option) - Grated Parmesan cheese for serving (optional) - Fresh basil leaves for garnish (optional) When choosing ingredients, look for bright colors and good smells. - For fresh spinach, choose leaves that are vibrant and firm. - Select tomatoes that feel heavy for their size and have smooth skin. - Pick onions that are firm with no soft spots. - For garlic, choose bulbs that are dry and not sprouting. Fresh ingredients make your soup taste amazing! You can customize your soup to fit your taste. Here are some ideas: - Add sliced mushrooms for extra flavor. - Toss in cooked chicken or sausage for protein. - Use kale or Swiss chard instead of spinach. - Swap heavy cream for coconut cream for a dairy-free option. Feel free to mix and match to create your perfect bowl! {{ingredient_image_1}} 1. Start by heating one tablespoon of olive oil in a large pot over medium heat. 2. Add one small diced onion. Cook for about five minutes until it turns soft and clear. 3. Next, add two minced garlic cloves. Stir and cook for one minute. Do not let it brown. 4. Pour in one can of crushed tomatoes and four cups of vegetable broth. Stir well. 5. Add one teaspoon of dried basil, one teaspoon of dried oregano, and salt and pepper to taste. 6. Bring the mixture to a simmer. This means it should bubble gently. 7. Once it simmers, add one package of refrigerated cheese tortellini. Cook for four to five minutes. 8. The tortellini should be tender when done. 9. Stir in two cups of roughly chopped spinach and one cup of heavy cream. 10. Let the soup heat for two more minutes. Taste it and adjust the seasoning if needed. 11. Serve hot. You may add fresh basil leaves and grated Parmesan cheese if you wish. - Prep Time: 10 minutes - Cooking Time: 15 minutes - Total Time: 25 minutes This timing gives you a quick, tasty meal. Imagine a pot with a golden onion and garlic sizzling. Then, you will see a bright red sauce as you add the crushed tomatoes. When you add the tortellini, picture small pillows of joy floating in the broth. As you stir in the spinach, it will turn a lovely green, and the cream will make everything look rich and inviting. Finally, the soup will be ready to serve, looking warm and comforting. To get the creamiest soup, use heavy cream. This makes the soup rich and smooth. If you want a dairy-free option, coconut cream works well too. Add the cream at the end of cooking. This keeps it from curdling. Stir the cream gently into the soup. This helps it blend well with the other flavors. Seasoning is key to a tasty soup. Start with salt and pepper. Add them slowly and taste as you go. Use dried basil and oregano for great flavor. Fresh herbs can also add a lovely taste. If you like spice, consider adding red pepper flakes. This gives the soup a nice kick. Always taste before serving to adjust flavors. Don’t rush the cooking process. Cooking the onions and garlic slowly brings out their flavor. Avoid adding the tortellini too soon. If you do, they may become mushy. Watch the timing on the tortellini package. Lastly, don’t skip the spinach! It adds color and nutrition. Adding it too early can make it wilted and sad. Wait until the soup is almost done to add it in. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality tomatoes elevate the flavor of the soup, making it more vibrant and delicious. Customize Your Cream: For a lighter option, use half-and-half instead of heavy cream, or opt for coconut cream for a dairy-free version. Season to Taste: Always taste the soup before serving and adjust the seasoning with salt, pepper, or additional herbs to match your preference. Garnish for Presentation: A sprinkle of grated Parmesan and fresh basil not only adds flavor but also enhances the visual appeal of the dish. {{image_2}} To make this soup dairy-free, simply swap heavy cream with coconut cream. Coconut cream gives a creamy texture without dairy. It adds a slight sweetness, which balances well with the tomatoes. This option keeps the soup rich and comforting. You can also use almond milk or oat milk, but the flavor may shift slightly. If you want to add more protein, cooked chicken or sausage works great. Shredded rotisserie chicken adds flavor and saves time. For sausage, I recommend Italian sausage for a nice kick. Cook the sausage first, then add it when you add the tortellini. This way, the sausage flavors the soup beautifully. Feel free to change up the veggies as you like. Kale can replace spinach for a heartier bite. Zucchini or bell peppers add a nice crunch, too. If you want a bit of spice, try adding diced jalapeños. These changes keep the soup exciting and allow for seasonal ingredients. To store your creamy tomato spinach tortellini soup, let it cool first. Transfer it to an airtight container. This keeps it fresh longer. Refrigerate within two hours of cooking. The soup will last up to three days in the fridge. Make sure to seal it tight to avoid spills and drying out. When reheating, do it slowly to keep the flavors strong. Heat the soup on the stove over low heat. Stir often to avoid sticking. If the soup is too thick, add a splash of broth or water. You can also microwave it. Use a microwave-safe bowl and cover loosely. Heat in 30-second bursts, stirring in between. You can freeze this soup for later use. Let the soup cool completely. Pour it into freezer-safe containers, leaving some space at the top. This is important to allow for expansion. Label each container with the date. It will stay fresh for about three months. When ready to eat, thaw overnight in the fridge. Reheat gently for the best taste. Creamy Tomato Spinach Tortellini Soup can last about 3 to 4 days in the fridge. Store it in an airtight container. Make sure it cools down before you put it in the fridge. This soup tastes even better the next day as the flavors blend together. Yes, you can use frozen tortellini. Just add it straight to the pot. The cooking time may be a bit longer, around 1 to 2 extra minutes. Check the package for specific cooking times. Frozen tortellini will still give you that lovely texture and flavor. Serve this soup with warm crusty bread or garlic bread. A simple side salad goes well too. You can also add a sprinkle of grated Parmesan cheese on top. Fresh basil leaves make a great garnish. These add color and flavor, making your meal pop! Absolutely! Creamy Tomato Spinach Tortellini Soup is great for meal prep. You can make a big batch and store it for later. Just keep it in individual servings for easy reheating. This makes for a quick lunch or dinner option during busy days. To sum up, we explored the key ingredients for the creamy tomato spinach tortellini soup. I shared tips for selecting fresh items, step-by-step cooking instructions, and helpful storage tips. You learned how to customize the soup with variations, add protein, or make it dairy-free. Now, you can confidently make this soup. Remember to avoid common mistakes and embrace creativity. Enjoy each bowl and share it with friends and family for a cozy meal. Happy cooking!$

Creamy Tomato Spinach Tortellini Soup

A delicious and comforting soup made with cheese tortellini, fresh spinach, and a creamy tomato base.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
28 oz crushed tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
to taste salt and pepper
9 oz refrigerated cheese tortellini
2 cups fresh spinach, roughly chopped
1 cup heavy cream
optional grated Parmesan cheese for serving
optional fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let it brown.
Pour in the crushed tomatoes and vegetable broth, stirring to combine. Add dried basil, oregano, salt, and pepper. Bring the mixture to a simmer.
Once simmering, add the tortellini. Cook according to package instructions, usually about 4-5 minutes, until the tortellini is tender.
Stir in the chopped spinach and heavy cream, allowing the soup to heat through for another 2 minutes. Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

Notes

For a dairy-free option, substitute heavy cream with coconut cream.

Keyword creamy, soup, spinach, tortellini, vegetarian