Description
This creamy tortellini soup is a comforting and flavorful Italian-inspired dish perfect for a quick and hearty meal. Featuring tender cheese tortellini simmered in a rich tomato and vegetable broth, enhanced with fresh spinach, parmesan cheese, and herbs for a delightful creamy texture and vibrant taste.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes (optional)
Soup Mixture
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 8 ounces tomato sauce
- ½ teaspoon dried basil
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
Main Ingredients
- 8 ounces refrigerated cheese tortellini
- ½ cup freshly grated parmesan cheese
- 1½ cups fresh spinach leaves (packed)
- ½ cup heavy cream or half and half
- ¼ cup fresh basil leaves, chopped
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil and butter over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Add Garlic and Spice: Stir in the minced garlic and crushed red pepper flakes, if using, and cook for 30 seconds until the garlic is fragrant but not browned.
- Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly, and cook for 1 minute to eliminate the raw flour taste.
- Add Broth and Tomatoes: Slowly whisk in the vegetable broth until smooth. Then add the diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and freshly ground black pepper to taste. Stir well to combine.
- Simmer the Soup Base: Bring the soup to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until it thickens slightly.
- Cook the Tortellini: Add the refrigerated cheese tortellini to the pot and cook according to package directions, typically 4–6 minutes, until tender and cooked through.
- Finish with Cheese, Spinach, and Cream: Stir in the freshly grated parmesan cheese, packed fresh spinach leaves, and heavy cream or half and half. Continue cooking until the spinach wilts and the soup is heated through.
- Add Fresh Basil: Remove the soup from heat and stir in the chopped fresh basil leaves for a burst of fresh flavor.
- Serve: Ladle the soup into bowls and serve hot, garnished with extra parmesan cheese if desired.
Notes
- For a vegetarian version, ensure the vegetable broth is vegetarian-friendly and use vegetarian parmesan cheese.
- You can substitute heavy cream with half and half or a non-dairy cream alternative for a lighter version.
- Adjust crushed red pepper flakes to your preferred spice level or leave them out for a milder soup.
- Fresh spinach can be replaced with kale or Swiss chard if desired; just adjust cooking times accordingly.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
