Creamy Tomato Tortellini Soup

$To make a rich and tasty creamy tomato tortellini soup, gather these key 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 cup heavy cream (or coconut cream for a dairy-free option) - 2 cups cheese tortellini (fresh or frozen) - 2 cups fresh spinach, roughly chopped - Grated parmesan cheese for serving (optional) - Fresh basil leaves for garnish These ingredients create a warm, creamy base. The crushed tomatoes give a rich flavor. The tortellini adds a nice bite, and the spinach brings freshness. You can add some optional ingredients to boost the taste of your soup: - Red pepper flakes for heat - A splash of balsamic vinegar for tang - Fresh herbs like thyme or parsley for brightness - Additional veggies like carrots or bell peppers for texture These add-ins can give your soup a personal touch. Use them based on what you like. If you have dietary needs, here are some easy swaps: - Use vegetable broth for a vegan option. - Swap heavy cream with coconut cream for a dairy-free choice. - Choose gluten-free tortellini for a gluten-free meal. These substitutions keep the soup delicious while meeting different diets. You can enjoy this creamy soup no matter your preferences! To start, grab a large pot. Pour in 2 tablespoons of olive oil. Heat the oil over medium heat. Once hot, add 1 medium onion, diced. Sauté the onion for about 4 to 5 minutes. You want it to be translucent. Now, stir in 3 cloves of minced garlic. Cook this for 1 to 2 minutes until it smells great. Next, pour in 1 can of crushed tomatoes. Then, add 4 cups of vegetable broth. Toss in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Mix well. Bring the soup to a gentle boil. Once boiling, lower the heat and let it simmer for 10 minutes. This helps the flavors come together. After that, stir in 1 cup of heavy cream. If you want a dairy-free version, use coconut cream instead. Add 2 cups of cheese tortellini to the pot. If you have fresh tortellini, it will cook in 3 to 5 minutes. Frozen tortellini takes about 5 to 7 minutes. Once the tortellini is cooked, fold in 2 cups of roughly chopped fresh spinach. Let it wilt for 1 to 2 minutes. Finally, remove the pot from the heat and taste your soup. Adjust with more salt and pepper if needed. Using a large pot helps the soup cook evenly. It allows for good heat distribution. When you sauté the onion, make sure not to rush it. This step builds a rich flavor base. Stirring in the garlic at the right time keeps it from burning. You want that nice, fragrant smell to fill your kitchen. When adding cream, take your time. Stir it in gently. This keeps the soup smooth and creamy. If you’re using frozen tortellini, check the package for cooking times. Overcooking can make it mushy. Using fresh spinach adds color and nutrients. The cook time for tortellini depends on whether it's fresh or frozen. Fresh tortellini cooks faster, usually in about 3 to 5 minutes. Frozen tortellini needs a bit longer, around 5 to 7 minutes. Always check the package for specific times. This helps ensure your tortellini stays firm and tasty. If unsure, taste a piece to see if it's done. Adjusting the cooking time keeps your soup perfect. To get that rich, creamy texture in your soup, use heavy cream or coconut cream. Add the cream after the soup simmers. Stir it in slowly to mix well. If you want a lighter option, use half-and-half. For a silky finish, blend the soup before adding the cream. This gives a smooth feel and looks great! To boost flavor, try using fresh herbs. Adding fresh basil or parsley just before serving brings brightness. You can also add a pinch of red pepper flakes for heat. For more depth, a dash of balsamic vinegar works wonders. Don't forget to season well with salt and pepper. Taste as you go to find the perfect balance. One common mistake is cooking the tortellini too long. Follow package instructions closely to avoid mushiness. Another mistake is not letting the soup simmer long enough. This step helps flavors blend well. Lastly, don't skip the seasoning. A little salt and pepper can turn a good soup into a great one! {{image_2}} To make this soup dairy-free, swap the heavy cream for coconut cream. This gives a rich texture. You can also use almond milk or oat milk. Both options work well. They keep the soup creamy without the dairy. You can boost this soup by adding proteins. Chicken or sausage are great choices. Cook them in the pot before adding the onion. For a vegetarian option, try chickpeas or lentils. They add fiber and protein without meat. Adding seasonal vegetables can enhance your soup. In spring, use fresh peas or asparagus. In summer, try zucchini or corn. Fall brings squash and kale, while winter is perfect for root veggies like carrots and potatoes. Each adds flavor and texture, making the soup even better. To store leftover soup, let it cool first. Then, pour it into an airtight container. Seal the container tightly and place it in the fridge. The soup stays fresh for about three days. You can also label the container with the date. This helps you keep track of how long it has been stored. When it's time to enjoy your soup again, pour it into a pot. Heat it on low to medium heat. Stir often to prevent sticking. If the soup is too thick, add a splash of water or broth. Bring it to a gentle boil and enjoy! You can also use the microwave. Place the soup in a bowl and cover it. Heat in short bursts, stirring in between, until hot. You can freeze this soup for later. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or microwave as mentioned earlier. Enjoy your delicious soup anytime you want! Yes, you can make this soup ahead of time. It tastes great after sitting for a while. Just cook the soup, let it cool, and store it in the fridge. When you are ready to eat, reheat it on the stove. If you use fresh tortellini, cook it right before serving. This keeps it tender and fresh. If you don’t have tortellini, you can use other pasta. Small shapes like shells or ditalini work well. You can also use rice for a different texture. Just make sure to adjust the cooking time based on what you choose. To thicken your soup, you have a few options. You can add more heavy cream or use a cornstarch slurry. To make a slurry, mix one tablespoon of cornstarch with two tablespoons of water. Stir it into the soup and cook until it thickens. Another option is to blend a portion of the soup until smooth, then return it to the pot. This blog post showed you how to make creamy tomato tortellini soup. You learned key ingredients, cooking steps, and useful tips. Explore tasty variations for special diets and how to store your soup well. Always adjust cook time based on your tortellini type. Don’t worry; you can make this soup ahead and even substitute ingredients. Cooking should be fun and easy. Follow these steps to enjoy a warm bowl of soup anytime!$

Indulge in a bowl of creamy tomato tortellini soup that’s perfect for cozy nights! This easy recipe combines rich flavors of crushed tomatoes, aromatic herbs, and tender tortellini for a delightful meal. With just a few simple ingredients, you can create a comforting dish in under 30 minutes. Discover how to make this tasty soup today and enjoy a warm, hearty dinner that everyone will love! Click through for the full recipe.

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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 cup heavy cream (or coconut cream for a dairy-free option)

2 cups cheese tortellini (fresh or frozen)

2 cups fresh spinach, roughly chopped

Grated parmesan cheese for serving (optional)

Fresh basil leaves for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Pour in the crushed tomatoes and vegetable broth. Add dried basil, oregano, salt, and pepper. Stir to combine.

Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 10 minutes to allow the flavors to meld.

Stir in the heavy cream until well combined, then add the tortellini to the pot. Cook according to the package instructions, usually about 3-5 minutes for fresh tortellini or 5-7 minutes for frozen.

Once the tortellini is cooked, fold in the fresh spinach and let it wilt for about 1-2 minutes.

Remove from heat and adjust seasoning with more salt and pepper if needed.

Serve hot, garnished with grated parmesan cheese and fresh basil leaves on top.

Prep Time: 10 mins | Total Time: 30 mins | Servings: 4-6