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Creamy Tortellini Soup Recipe

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This creamy tortellini soup is a comforting and flavorful dish combining tender cheese tortellini with a rich tomato and vegetable broth, enhanced with fresh spinach, parmesan cheese, and fragrant herbs. Ready in just 25 minutes, it's perfect for a quick yet satisfying meal.

Ingredients

Soup Base

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • pinch crushed red pepper flakes, to taste
  • 1/4 cup all-purpose flour
  • 3 cups vegetable broth
  • 14.5 ounce can diced tomatoes
  • 8 ounces tomato sauce
  • 1/2 teaspoon dried basil
  • 1 teaspoon Italian Seasoning
  • salt and freshly ground black pepper, to taste

Main Ingredients

  • 8 ounces cheese tortellini (refrigerated)
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/2 cups fresh spinach leaves, packed
  • 1/2 cup heavy cream (or half and half)
  • 1/4 cup fresh basil leaves, chopped

Instructions

  1. Heat oil and butter: Add olive oil and butter to a large saucepan over medium heat. Once melted, add the diced onion and cook, stirring occasionally, for about 5 minutes until the onion is softened and translucent.
  2. Sauté garlic and thicken: Add minced garlic and a pinch of crushed red pepper flakes to the saucepan. Stir in the flour and cook for another minute to create a roux that will help thicken the soup.
  3. Add liquids and seasonings: Pour in the vegetable broth, diced tomatoes with their juice, and tomato sauce. Stir in the Italian seasoning, dried basil, and season with salt and freshly ground black pepper to taste. Taste the broth and adjust seasonings as needed.
  4. Cook tortellini: Bring the mixture to a gentle boil, then add the refrigerated cheese tortellini. Cook for several minutes until the tortellini are tender and cooked through.
  5. Finish the soup: Remove the soup from heat. Stir in the fresh spinach leaves, grated parmesan cheese, and heavy cream (or half and half) until the spinach wilts and the cheese melts, enriching the soup’s creaminess.
  6. Add fresh basil and serve: Finally, stir in the chopped fresh basil leaves. Serve the soup warm immediately for best flavor and texture.

Notes

  • You can substitute half and half for heavy cream for a lighter version.
  • Use fresh spinach for best results, but baby kale or other leafy greens can be substituted if desired.
  • The soup can be made a day ahead and reheated gently, adding extra broth or cream as needed to adjust thickness.
  • For a dairy-free version, substitute nutritional yeast for parmesan and use coconut cream instead of heavy cream.
  • Adjust crushed red pepper flakes according to desired spice level.

Find it online: https://simpleplatter.com/creamy-tortellini-soup-recipe/