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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 package (9 ounces) fresh cheese tortellini - 2 cups fresh spinach, chopped - 1 cup heavy cream - Fresh basil leaves for garnish To make creamy tomato spinach tortellini soup, gather your ingredients first. Start with olive oil to add a nice flavor. You need one medium onion, diced, and three cloves of minced garlic for a tasty base. Next, grab a can of crushed tomatoes. This will give your soup a rich, tomato flavor. Also, you’ll need four cups of vegetable broth for the liquid. For seasoning, use one teaspoon each of dried basil and oregano. Don't forget to season with salt and pepper to taste. You will also need fresh cheese tortellini, about nine ounces, and two cups of chopped spinach. Finally, one cup of heavy cream will make the soup creamy and rich. Fresh basil leaves serve as a lovely garnish on top. By having all these ingredients ready, you set yourself up for a smooth cooking experience. It makes the process fun and enjoyable. Plus, you can focus on the flavors that come together in this delicious soup! 1. Start by heating 2 tablespoons of olive oil in a large pot on medium heat. 2. Dice one medium onion and add it to the pot. Cook until it turns soft and clear, about 5 minutes. 3. Next, mince 3 cloves of garlic and stir them in. Cook for one minute until you smell the garlic. 4. Pour in one can of crushed tomatoes, about 28 ounces, and 4 cups of vegetable broth. 1. Add 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season with salt and pepper to your taste. 2. Mix the ingredients well and bring the soup to a simmer. Let it cook for 10 minutes. This helps all the flavors blend together. 1. Add a package of fresh cheese tortellini, which is usually 9 ounces. Cook according to the package, around 5 to 7 minutes, until it's tender. 2. Stir in 2 cups of chopped fresh spinach. Let it wilt in the hot soup for about 2 minutes. 3. Lower the heat and slowly mix in 1 cup of heavy cream. Stir until it is all combined and cook for another 2 to 3 minutes. Adjust the seasoning if needed. 4. When done, remove the pot from the heat and serve the soup hot. Garnish with fresh basil leaves for a nice touch. To ensure the flavors meld well, simmer the soup for at least 10 minutes. This time allows the herbs to release their oils. When adding tortellini, cook it according to the package instructions. Usually, this takes about 5 to 7 minutes. This keeps the pasta firm without becoming mushy. For a great presentation, use deep bowls. Ladle the soup into bowls and add a few fresh basil leaves on top. A drizzle of olive oil adds flavor and looks nice. You can also sprinkle some grated Parmesan cheese for added taste. Always season to taste. After adding the cream, try a spoonful to check the flavor. You want a nice balance between creaminess and acidity. If it tastes too tangy, add a pinch of sugar to balance it out. This simple step can enhance the overall flavor. {{image_2}} You can easily make this soup vegetarian or vegan. Replace the heavy cream with coconut milk or cashew cream. This change adds creaminess without dairy. Use vegetable broth to keep it vegetarian-friendly. For gluten-free options, swap the cheese tortellini for gluten-free pasta. Many brands offer gluten-free tortellini, but you can also use rice or quinoa pasta. These options keep the soup hearty and delicious. Try adding different herbs or spices to enhance the flavor. Fresh thyme or rosemary can add a nice twist. A pinch of red pepper flakes gives a spicy kick to the soup. Experiment to find your favorite blend! You can also add extra vegetables for more nutrition. Carrots, zucchini, or bell peppers work great. Chop them small so they cook quickly. This change makes your soup even more colorful and tasty. If you can’t find tortellini, use other pasta types. Bowtie, shell, or rotini pasta can work just as well. Cook them according to the package instructions before adding them to the soup. Stuffed pasta variations are another fun option. Try using ravioli filled with cheese or spinach. The soup will soak up the flavors from the pasta, making it even better. After you cook the creamy tomato spinach tortellini soup, let it cool. Store leftovers in an airtight container. This keeps the soup fresh for up to three days in the fridge. When reheating, use a pot over low heat. Stir often to warm it evenly. You can also use a microwave. Heat in short bursts and stir in between. If you want to save some soup for later, freezing is a great option. Let the soup cool completely. Pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. It will stay fresh for up to three months. When ready to eat, thaw it overnight in the fridge. You can also thaw it in a pot over low heat. The shelf life of this soup depends on how you store it. In the fridge, expect freshness for about three days. In the freezer, it can last for three months. Always check for signs of spoilage before eating. Look for off smells, changes in color, or mold. If you notice any of these, it’s best to toss it out. Can I use frozen tortellini? Yes, you can use frozen tortellini in this soup. Just add it to the pot and cook it longer. Usually, it takes 2-3 extra minutes compared to fresh tortellini. This makes it easy for busy days. How can I make it spicier? To spice up your soup, add red pepper flakes or diced jalapeños. You can also use spicy sausage tortellini for more heat. Adjust to your taste and enjoy the kick! What can I serve with this soup? Serve the soup with warm crusty bread or a fresh salad. Garlic bread makes a great side too. These options balance the flavors and make a full meal. Caloric content and macronutrients One serving of this soup has about 350 calories. It includes around 12 grams of protein, 22 grams of fat, and 30 grams of carbs. The heavy cream adds richness, while tortellini gives it a hearty touch. Health benefits of the ingredients Tomatoes are rich in vitamins and antioxidants. Spinach adds iron and fiber. Olive oil provides healthy fats that support heart health. Together, they make this soup not just tasty, but good for you too. Can I use a slow cooker? Yes! You can make this soup in a slow cooker. Start by sautéing the onion and garlic on the stove. Then, add all other ingredients, except the cream and spinach, and cook on low for 6-8 hours. Stir in the cream and spinach before serving. How can I make it a one-pot meal? This soup is already simple! Just cook everything in one pot. Follow the recipe and add all ingredients at once. It saves time and clean-up. Plus, all the flavors blend beautifully! This blog post covered how to make a tasty tortellini soup. We discussed essential ingredients, step-by-step instructions, and cooking tips to get the best flavor. I shared variations and dietary options for everyone to enjoy. Finally, we explored storage and reheating methods to keep your soup fresh. Now, you have all the tools to create a warm, comforting meal. Dive in and enjoy the process!

Creamy Tomato Spinach Tortellini Soup

Warm up your evenings with this delicious creamy tomato spinach tortellini soup! Packed with fresh ingredients like cheese tortellini, spinach, and fragrant herbs, this comforting dish is perfect for any night. In just 30 minutes, you can whip up a bowl of cozy goodness that serves four. Click through to explore the full recipe and discover tips for presentation to make your soup as beautiful as it is tasty!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 package (9 ounces) fresh cheese tortellini

2 cups fresh spinach, chopped

1 cup heavy cream

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

    Stir in the minced garlic and cook for another minute until fragrant.

      Pour in the crushed tomatoes and vegetable broth. Add the dried basil, dried oregano, salt, and pepper. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld.

        Add the tortellini to the soup and cook according to package instructions, usually about 5-7 minutes, until al dente.

          Stir in the chopped spinach and let it wilt for about 2 minutes.

            Reduce the heat to low and slowly stir in the heavy cream until fully incorporated. Cook for another 2-3 minutes, adjusting seasoning if necessary.

              Remove from heat and serve hot, garnished with fresh basil leaves.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                  - Presentation Tips: Serve the soup in deep bowls with a few fresh basil leaves on top and a drizzle of olive oil for added flavor and visual appeal. You can also sprinkle some freshly grated Parmesan cheese if desired.