This Creamy Tortellini Soup is rich, comforting, and loaded with cheese tortellini, fresh spinach, and flavorful herbs. It’s the perfect cozy dinner for any night of the week.
INGREDIENTS
- Olive Oil: 1 tablespoon, for sautéing the onion and garlic.
- Butter: 1 tablespoon, to add richness to the soup.
- Onion: 1 medium, diced, for a flavorful base.
- Garlic: 2 cloves, minced, to bring out bold flavor.
- Crushed Red Pepper Flakes: Pinch, for a bit of heat (optional).
- All-Purpose Flour: 1/4 cup, to thicken the soup.
- Vegetable Broth: 3 cups, to create the base of the soup.
- Diced Tomatoes: 14.5-ounce can, for a rich tomato flavor.
- Tomato Sauce: 8 ounces, to add depth and flavor.
- Italian Seasoning: 1 teaspoon, for a blend of herbs.
- Dried Basil: 1/2 teaspoon, for extra herbaceous notes.
- Cheese Tortellini: 8 ounces (refrigerated), for the heart of the dish.
- Fresh Spinach: 1 1/2 cups, packed, for a burst of color and nutrition.
- Parmesan Cheese: 1/2 cup, freshly grated, for added richness.
- Heavy Cream: 1/2 cup, for a creamy, velvety texture.
- Fresh Basil: 1/4 cup, chopped, for garnish and freshness.
INSTRUCTIONS
- Step 1:
- Heat the olive oil and butter in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5 minutes until softened.
- Step 2:
- Add the minced garlic and cook for another minute. Stir in the crushed red pepper flakes (optional) and the flour, cooking for 1 minute to form a roux.
- Step 3:
- Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Add the diced tomatoes, tomato sauce, Italian seasoning, dried basil, salt, and pepper. Bring the mixture to a gentle boil.
- Step 4:
- Add the cheese tortellini to the soup and cook for 5-7 minutes, or until the tortellini are tender.
- Step 5:
- Remove the soup from heat and stir in the fresh spinach, Parmesan cheese, and heavy cream. Stir until the spinach wilts and the cheese melts into the soup.
- Step 6:
- Garnish with chopped fresh basil and serve warm. Enjoy!
Serving and Storage Tips
- Serve this soup hot, garnished with extra Parmesan cheese and fresh basil for added flavor.
- This soup pairs wonderfully with crusty bread or a side salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the soup on the stove over low heat, adding a splash of broth or cream if needed to thin it out.
Helpful Notes
- You can substitute half-and-half for heavy cream if you prefer a lighter soup.
- For added protein, consider adding cooked Italian sausage or grilled chicken to the soup.
Tips from Well-Known Chefs
- Chef Giada De Laurentiis recommends using fresh, refrigerated tortellini for the best flavor and texture.
- Ina Garten suggests using freshly grated Parmesan for a richer, more robust flavor.
- Chef Mario Batali advises adding a splash of balsamic vinegar at the end for a hint of acidity and balance.
WHY YOU'LL LOVE THIS RECIPE
- This soup is creamy, comforting, and packed with cheesy tortellini, making it a perfect cozy dinner.
- The combination of spinach, tomatoes, and fresh herbs adds a fresh, vibrant flavor to the creamy broth.
- It’s easy to make in under 30 minutes, making it ideal for busy weeknights.
VARIATIONS
- For a vegetarian version, omit the Parmesan or use a vegetarian alternative.
- Add mushrooms, zucchini, or carrots for extra vegetables and texture.
- Swap the cheese tortellini for spinach or mushroom tortellini for a different twist on the classic.