Creamy Tomato Tortellini Soup

$To make a delicious creamy tomato tortellini soup, gather the following ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, 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) cheese tortellini - 1 cup heavy cream - 1 cup fresh spinach, chopped - Fresh basil leaves, for garnish These ingredients work together to create a rich and creamy soup. Start with olive oil for a lovely base. Diced onion and minced garlic add depth and aroma. Crushed tomatoes bring sweetness and acidity. Vegetable broth enhances the flavor profile while dried basil and oregano offer warmth and earthiness. Salt and pepper are essential for balancing flavors. Cheese tortellini adds a satisfying bite. Heavy cream creates that luscious texture. Fresh spinach offers a pop of color and nutrients. Finally, fresh basil leaves make for a lovely garnish. Each ingredient plays a role in crafting this comforting dish. So, gather these items and prepare for a warm, flavorful experience! {{ingredient_image_1}} First, I heat the olive oil in a large pot over medium heat. I add the diced onion and sauté it for about five minutes. The onion should turn soft and translucent. Next, I stir in the minced garlic. I cook it for another minute until it smells really good. Now, I pour in the crushed tomatoes. Then, I add the vegetable broth. I stir everything to combine well. This mix is the base of our soup. It is full of flavor and goodness! Now, I bring the mixture to a simmer. This means I let it bubble gently. I add dried basil, oregano, salt, and pepper for extra taste. I let this cook for about ten minutes. This step lets all the flavors blend together. Next, I add the cheese tortellini to the pot. I cook it according to the package instructions, which usually take about three to five minutes. It is important not to overcook the tortellini. Once the tortellini are done, I stir in the heavy cream and chopped spinach. I cook for an additional two minutes. The spinach will wilt and make the soup creamy. Finally, I taste the soup. I adjust the seasoning if needed. I might add a bit more salt or pepper for the best flavor. - How to choose fresh ingredients: Look for bright, shiny tomatoes without blemishes. Choose fresh spinach that is vibrant and crisp. For onions, select firm ones with dry skins. Fresh garlic should feel hard and not sprout. - Cooking tortellini to perfect doneness: Follow the package instructions for cooking time. Typically, cheese tortellini cooks in 3 to 5 minutes. Check for tenderness. The tortellini should be firm yet soft. - Tips for achieving the best creamy texture: Add heavy cream slowly after cooking tortellini. Stir well to blend it into the soup. If you want it creamier, use more cream or blend a portion of the soup. - Suggested garnishes: Top your soup with fresh basil leaves. You can also sprinkle grated Parmesan cheese for extra flavor. A drizzle of olive oil adds a nice touch. - Best sides to pair with the soup: Serve with crusty bread for dipping. A side salad with fresh greens works well, too. Grilled cheese sandwiches are a classic match that kids love. Pro Tips Use Fresh Herbs: Fresh basil can elevate the flavor of your soup. Add it at the end of cooking for the best taste. Customize Your Greens: Feel free to substitute the spinach with other greens like kale or Swiss chard for a different flavor and texture. Make It Vegan: Substitute heavy cream with coconut cream or a cashew cream for a plant-based version of this soup. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the tortellini. {{image_2}} You can make this soup even better with a few swaps. If you want a twist, try using spinach or mushroom tortellini instead of cheese tortellini. Both choices add unique flavors. For a lighter option, go for whole wheat tortellini. If you prefer chicken flavors, swap out the vegetable broth for chicken broth. The soup will gain a rich taste that many love. This change works well if you want a heartier meal. To boost the flavor, consider adding spices or herbs. A pinch of red pepper flakes gives heat. Fresh herbs like thyme or parsley can brighten the soup. You can also add extra veggies. Carrots and celery make great additions. Just chop them small and sauté with the onion. This extra step adds depth and nutrition to your meal. Feel free to get creative! Each change brings new tastes to your creamy tomato tortellini soup. To store leftovers of your creamy tomato tortellini soup, let it cool first. Pour the soup into an airtight container. Seal it tightly to keep the flavors fresh. You can store the soup in the fridge for up to three days. I recommend using glass containers. They are sturdy and help keep the soup fresh. Plus, they are microwave-safe, which makes reheating easy. If you want to freeze the soup, follow these steps. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some room at the top since the soup will expand when frozen. When you’re ready to eat, remove the soup from the freezer. Thaw it in the fridge overnight. To reheat, pour the soup into a pot. Heat it slowly on the stove over medium heat. Stir often to ensure even heating. You can add a splash of cream if it seems too thick after freezing. Creamy Tomato Tortellini Soup can last for about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. The soup may thicken as it sits. If it gets too thick, you can add a bit of broth or water to thin it out. Yes, you can use fresh tomatoes instead of canned. Just chop about 2 pounds of fresh tomatoes. Cook them down until soft, then mash them to get a similar texture as crushed tomatoes. This option adds a fresh taste to your soup. You can serve this soup with crusty bread or a side salad. A grilled cheese sandwich pairs perfectly too. For a fun twist, add some garlic bread for a crunchy side. Enjoy the soup hot, garnished with fresh basil leaves for extra flavor. This blog post covered a simple recipe for Creamy Tomato Tortellini Soup. We detailed the main ingredients, preparation steps, cooking process, and helpful tips. I also shared variations and storage tips to keep your soup fresh. In closing, this dish is easy and rewarding. You can enjoy it fresh or heat it later. With a few swaps and additions, it can be tailored to your taste. Enjoy making this soup!$

A rich and creamy soup filled with cheese tortellini and fresh spinach, perfect for a cozy meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 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 cheese tortellini
1 cup heavy cream
1 cup fresh spinach, chopped
for garnish fresh basil leaves

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the dried basil, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes to let the flavors meld.
Add the cheese tortellini to the pot and cook according to package instructions (usually about 3–5 minutes).
Once the tortellini are cooked, stir in the heavy cream and chopped spinach, cooking for an additional 2 minutes until the spinach is wilted and the soup is creamy.
Taste and adjust seasoning if needed, adding more salt or pepper as desired.
Serve hot, garnished with fresh basil leaves for a burst of flavor.

Notes

Adjust seasoning to taste and serve hot for best flavor.

Keyword creamy, soup, tomato, tortellini, vegetarian