Creamy Tortellini Soup Delight

$- 1 tablespoon extra virgin olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 3 cups vegetable broth (preferably low-sodium) - 1 can (14.5 oz) diced tomatoes, with juices - 1 cup heavy cream (or a dairy-free alternative) - 1 package (9 oz) cheese tortellini (fresh or frozen) - 2 cups fresh baby spinach, washed - 1 teaspoon Italian seasoning blend - Salt and freshly ground black pepper to taste - Freshly grated Parmesan cheese, for serving - Fresh basil leaves, for garnish The ingredients in creamy tortellini soup create a rich and hearty meal. Each item plays a special role in building flavor. First, olive oil gives a nice base. It helps cook the onions and garlic, adding depth. The onion and garlic bring a sweet and savory taste. They form the aromatic backbone of the soup. Next, we have the broth and tomatoes. The broth provides warmth and richness. Diced tomatoes add a touch of acidity. This balance makes the soup lively. Cream plays a big part too. It brings a smooth texture and a luxurious feel. The tortellini, which can be fresh or frozen, adds a delightful bite. Spinach provides color and nutrients. It wilts down easily and adds freshness. The Italian seasoning blends all the flavors together. Finally, salt and pepper fine-tune the taste. Parmesan cheese adds a salty finish. Fresh basil leaves on top give a nice pop of color and flavor. Gather these ingredients, and you are ready to make a satisfying soup. This dish is so comforting, perfect for chilly days or when you need a quick meal. {{ingredient_image_2}} 1. Sautéing onion and garlic Start by warming 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is hot, add 1 finely diced onion. Cook it for about 5 minutes until it turns soft and clear. Then, add 2 minced garlic cloves. Stir for 1 minute until you smell the garlic. 2. Adding broth and tomatoes Next, pour in 3 cups of vegetable broth and add 1 can of diced tomatoes with their juices. Bring this mix to a gentle simmer. This step helps the flavors blend well together. 3. Incorporating cream and tortellini Lower the heat slightly. Now, stir in 1 cup of heavy cream. Add in 1 package of cheese tortellini. Follow the cooking time on the package, usually about 3-5 minutes, until the tortellini are soft but not mushy. 4. Folding in spinach In the last minute of cooking, fold in 2 cups of fresh baby spinach. Stir gently until the spinach wilts and becomes bright green. This adds color and nutrients to your soup. 5. Seasoning and serving Finally, season your soup with salt and freshly ground black pepper to taste. Be sure to taste it to get the flavor just right. Remove the pot from heat. Ladle the soup into warm bowls. Top with freshly grated Parmesan cheese and fresh basil leaves for garnish. Enjoy your creamy tortellini soup! - Perfecting the sauté: Start with medium heat. Add olive oil and let it warm. Add diced onion and cook until soft. This step builds a great base for flavor. - Cream alternatives for dietary needs: If you want a lighter soup, use half-and-half or almond milk. Coconut cream is great for a dairy-free option. Each adds unique taste. - Ensuring tortellini doneness: Follow the package instructions carefully. Al dente tortellini means they are firm and not mushy. This texture adds a nice bite to the soup. - Suggested herbs and spices: Add more Italian seasoning for a bolder flavor. Fresh thyme or oregano can brighten up the soup. A pinch of red pepper flakes adds heat if you like spice. - Incorporating additional vegetables: Try adding diced carrots or celery when you sauté the onion. These veggies add color and nutrition. You can also toss in some peas for a sweet touch. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality broth will elevate the flavor of your soup significantly. Adjust Creaminess: For a lighter version, substitute half of the heavy cream with additional vegetable broth. Perfect Tortellini Cooking: Ensure to cook the tortellini just until al dente as they will continue to cook in the hot soup. Herb Variations: Experiment with different herbs like thyme or oregano to customize the flavor profile of your soup. {{image_4}} You can switch up the tortellini in your soup. Try using spinach, mushroom, or meat-filled tortellini. Each type brings a new taste. You might also add chicken or sausage for protein. Cook the meat first, then mix it in with the broth. For a dairy-free option, use coconut milk or almond milk instead of heavy cream. This keeps the soup creamy without dairy. Want some heat? Add red pepper flakes for a spicy kick. You can also boost the Italian flavor. Add more herbs like oregano, thyme, or rosemary. Fresh herbs make the soup bright and tasty. Try mixing in a splash of lemon juice for a zesty touch. These variations keep your creamy tortellini soup exciting and fun to make! After cooking your creamy tortellini soup, let it cool down. This step is key. You want it to be safe for the fridge. Use shallow containers to store the soup. This helps it cool fast. Aim to eat it within three to four days. Always cover the container tightly to keep out air. This keeps the soup fresh and tasty. When you’re ready to eat, just reheat it on the stove or in the microwave. Freezing is a great way to save your creamy tortellini soup for later. To freeze, let the soup cool completely. Then, use freezer-safe containers or bags. Leave some space in the container for expansion. This helps prevent spills. You can freeze it for up to three months. When you want to enjoy it, take it out of the freezer. Thaw it in the fridge overnight. For a quick option, you can thaw it in the microwave too. Once thawed, reheat it on the stove over low heat. Stir often to warm it evenly. If needed, add a bit of broth or cream to restore its creamy texture. Enjoy your delicious soup again! I love serving creamy tortellini soup with crusty bread. The bread is great for dipping. A light salad pairs well too. It adds fresh crunch and balances the rich flavors. To make this soup gluten-free, choose gluten-free tortellini. Many stores carry this option. Also, check your broth and seasonings to ensure they are gluten-free. Yes, you can use frozen spinach. Just thaw and drain it first. Add it when you mix in the tortellini to keep the soup vibrant and flavorful. If you want a thicker soup, try adding more cream. You can also blend a portion of the soup until smooth. This will give you a creamy texture without losing flavor. This blog post outlined how to create a delicious creamy tortellini soup. We covered key ingredients, cooking steps, and tips for a perfect dish. You learned several variations and how to store leftovers. In closing, don’t be afraid to mix flavors and experiment. Enjoy your cooking adventure with this soup!$

Creamy Tortellini Soup Delight

A rich and creamy soup featuring cheese tortellini, fresh spinach, and a blend of Italian flavors.

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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 extra virgin olive oil
1 medium onion, finely diced
2 cloves garlic, minced
3 cups vegetable broth (preferably low-sodium)
1 can (14.5 oz) diced tomatoes, with juices
1 cup heavy cream (or a dairy-free alternative)
1 package (9 oz) cheese tortellini (fresh or frozen)
2 cups fresh baby spinach, washed
1 teaspoon Italian seasoning blend
to taste Salt and freshly ground black pepper
for serving Freshly grated Parmesan cheese
for garnish Fresh basil leaves

Instructions

In a large, sturdy pot, warm the olive oil over medium heat. Add the finely diced onion and sauté for about 5 minutes, or until it becomes soft and translucent.
Add the minced garlic to the pot and sauté for an additional minute, stirring constantly to prevent burning, until fragrant.
Carefully pour in the vegetable broth and add the undrained can of diced tomatoes. Increase the heat and bring the mixture to a gentle simmer, allowing the flavors to meld.
Lower the heat slightly, then stir in the heavy cream, followed by the cheese tortellini and Italian seasoning. Cook according to the tortellini package instructions, usually around 3-5 minutes, until the tortellini are al dente and tender.
In the final minute of cooking, gently fold in the fresh spinach, stirring until it wilts and turns bright green.
Season the soup with salt and freshly ground black pepper to taste, adjusting as needed for flavor. Remove from heat to prevent overcooking.
Ladle the creamy soup into warm bowls and generously sprinkle with freshly grated Parmesan cheese. Finish with fresh basil leaves for a vibrant garnish.

Notes

Serve with crusty bread on the side for dipping and a light salad for a complete meal experience.

Keyword creamy, soup, tortellini, vegetarian