Creamy Tomato Tortellini Soup

$To make a rich and tasty soup, gather these essential items: - 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 freshly cracked black pepper to taste - 1 cup heavy cream - 2 cups cheese tortellini - 2 cups fresh spinach, roughly chopped - Grated Parmesan cheese for serving (optional) - Fresh basil leaves for garnish These ingredients work together to create a creamy, comforting soup. The crushed tomatoes bring a burst of flavor. The heavy cream adds richness, while the tortellini gives it heartiness. You can make this soup your own by adding optional ingredients. Consider these: - A splash of red wine for depth - Crushed red pepper flakes for heat - Chopped carrots or celery for extra veggies - A squeeze of lemon juice for brightness Adding these options can enhance flavors and add variety. Feel free to experiment to find your perfect blend. When choosing tortellini, you have options. I recommend: - Fresh tortellini for a tender bite - Frozen tortellini for quick prep - Whole wheat tortellini for extra fiber Each type works well in this soup. Fresh tortellini offers a soft texture, while frozen is convenient. Whole wheat adds a nice nutty flavor. Choose what fits your taste and needs. To start, gather all your ingredients. This makes cooking smooth and fun. You will need: - 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 freshly cracked black pepper - 1 cup heavy cream - 2 cups cheese tortellini - 2 cups fresh spinach, roughly chopped - Grated Parmesan cheese for serving - Fresh basil leaves for garnish Chop the onion and mince the garlic. Having everything ready makes cooking easier. 1. Heat the oil in a large pot over medium heat for about one minute. 2. Add the diced onion and sauté for 4-5 minutes. It should be soft and clear. 3. Add the minced garlic and stir for 1-2 minutes until fragrant. Don’t let it burn! 4. Pour in the crushed tomatoes and vegetable broth. Add the dried basil, oregano, salt, and pepper. Stir well. 5. Increase the heat to a gentle boil, then lower it to a simmer. Let it cook uncovered for 10 minutes. This is key for flavor. 6. Gradually stir in the heavy cream, mixing it well. Then add the tortellini. Cook based on the package instructions. 7. When the tortellini is done, mix in the chopped spinach. Let it wilt for 1-2 minutes. 8. Remove from heat and taste. Adjust seasoning as needed. 9. Serve in bowls, topping with Parmesan cheese and fresh basil. To save time, prep all ingredients first. This way, you won’t rush while cooking. Use fresh tortellini for a quicker meal. If using frozen tortellini, allow extra time. Cooking should be fun, not stressful! Using fresh herbs can make your soup pop. I recommend adding fresh basil and oregano. Add them near the end of cooking. This keeps their bright taste. If you have fresh herbs, use one tablespoon of each instead of dried. Chop the leaves finely to release their oils. Sprinkle them in right before serving for the best flavor. The key to a creamy soup is the heavy cream. Stir it in slowly after simmering your soup. This prevents curdling. If you want a lighter option, use coconut cream. It adds a sweet note and works well with tomatoes. Blend the soup for an ultra-smooth texture. You can use an immersion blender for ease. Just be careful not to over-blend. One common mistake is not tasting your soup as you cook. Always taste and adjust the seasoning. Too much salt can ruin your soup. Ensure your garlic does not burn. Burnt garlic can make the soup bitter. Lastly, avoid overcooking the tortellini. Follow the package directions closely, so they stay tender. {{image_4}} If you want a dairy-free version of this soup, use coconut cream instead of heavy cream. Coconut cream adds a rich flavor and a creamy texture. It also works well with the tomatoes and herbs. You can find coconut cream in cans at most grocery stores. Just replace the heavy cream with an equal amount of coconut cream in your recipe. This swap keeps the soup delicious and satisfying. You can easily add protein to your soup. Cooked chicken or sausage are great options. If you use chicken, shred it into bite-sized pieces and stir it in after adding the tortellini. For sausage, slice it and sauté it with the onions and garlic. Both choices add heartiness and flavor to your dish. Other proteins like shrimp or beans can also work well. Choose what you love! For a gluten-free meal, use gluten-free tortellini. Many brands offer gluten-free options made from rice, corn, or quinoa. Just follow the package instructions for cooking time. You could also replace the tortellini with gluten-free pasta or even zucchini noodles. This way, you still enjoy a tasty soup without gluten. To keep your creamy tomato tortellini soup fresh, store it in an airtight container. Let the soup cool down before sealing the lid. This step helps prevent moisture buildup. Label your container with the date. This way, you’ll remember when you made it. When reheating the soup, do it gently on the stovetop. Pour the soup into a pot and heat it over low to medium heat. Stir often to avoid sticking. If the soup seems too thick, add a splash of broth or cream. This helps regain the creamy texture. For long-term storage, freeze your soup in portions. Use freezer-safe bags or containers. Make sure to leave some space at the top, as liquids expand when frozen. When ready to eat, thaw it overnight in the fridge. Then, reheat as described above for the best results. Creamy Tomato Tortellini Soup stays fresh for about 3 to 4 days in the fridge. Make sure you store it in an airtight container. This helps keep the flavors intact and prevents spoilage. Always check for any changes in smell or texture before eating leftovers. Yes, you can make this soup ahead of time. It tastes even better after the flavors meld together. Just cook the soup but add the tortellini and spinach when you are ready to eat. This keeps the pasta from getting too soft. Absolutely! You can use fresh tomatoes in this soup. Aim for about 2 pounds of ripe tomatoes. Blanch them in boiling water for a minute, then peel and chop them. This adds a fresh taste, but it may require more cooking time to develop flavors. Yes, you can mix in other vegetables. Carrots, bell peppers, or zucchini work well. Just sauté them with the onions at the start. This adds more color and nutrients to your soup while keeping it delicious. This article covered how to make creamy tomato tortellini soup. We discussed key ingredients, cooking steps, and helpful tips. You learned about dietary variations and storage methods. This soup is easy to make and tastes great. You can switch up ingredients to fit your needs. Enjoy this simple meal, share it with friends, and make it your own!$

Warm up with our creamy tomato tortellini soup that's bursting with flavor and comfort! This delicious recipe features fresh ingredients like crushed tomatoes, spinach, and cheese tortellini, all blended into a rich and creamy broth. Perfect for cozy nights or quick weeknight dinners, it's easy to make and satisfying. Click through to explore this delightful recipe and impress your family and friends with your cooking skills!

Print Recipe Pin Recipe

Ingredients

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes (preferably San Marzano for authentic flavor)

4 cups vegetable broth (homemade or low-sodium)

1 teaspoon dried basil (or 1 tablespoon fresh, if available)

1 teaspoon dried oregano (or 1 tablespoon fresh)

Salt and freshly cracked black pepper to taste

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

2 cups cheese tortellini (choose between fresh or frozen based on preference)

2 cups fresh spinach, roughly chopped

Grated Parmesan cheese for serving (optional, but highly recommended)

Fresh basil leaves for garnish

Instructions

Heat the Oil: In a large pot over medium heat, add the olive oil and allow it to warm for a minute.

Sauté the Onions: Add the diced onion to the pot and sauté for 4-5 minutes until it becomes translucent and soft, stirring occasionally to prevent browning.

Add Garlic for Aroma: Incorporate the minced garlic into the pot and continue cooking for an additional 1-2 minutes, stirring constantly until the garlic is fragrant—be careful not to let it burn.

Combine Tomatoes and Broth: Pour in the crushed tomatoes along with the vegetable broth. Sprinkle in the dried basil, oregano, salt, and pepper. Stir everything together until well combined.

Simmer for Flavor: Increase the heat to bring the mixture to a gentle boil, then reduce it back to a simmer. Allow it to simmer uncovered for about 10 minutes—this will enhance the flavors beautifully.

Incorporate Cream and Tortellini: Gradually stir in the heavy cream until fully combined, then add the tortellini. Cook according to the package instructions, generally about 3-5 minutes for fresh tortellini or 5-7 minutes for frozen.

Add Spinach: Once the tortellini is tender, gently fold in the chopped spinach, allowing it to wilt down for approximately 1-2 minutes.

Final Adjustments: Remove the pot from heat, and taste your soup. Adjust the seasoning with additional salt and pepper if needed.

Serve and Garnish: Ladle the soup into bowls while hot. Top with a generous sprinkle of grated Parmesan cheese and fresh basil leaves for a burst of flavor and color.

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

- Presentation Tips: Serve the soup in deep bowls to emphasize its richness. A drizzle of extra virgin olive oil on top can add a lovely sheen. Consider pairing it with crusty bread for dipping!