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Warm up with this delightful tomato tortellini soup, perfect for a chilly evening. This recipe features tender tortellini nestled in a rich tomato broth, flavored with aromatic herbs and spices. It’s quick to prepare, making it an ideal choice for busy weeknights or a comforting weekend meal. Whether served as a starter or a main dish, this soup is sure to please everyone at the table.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 oz) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 2 cups fresh spinach
- 1 package (9 oz) cheese tortellini
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
Based on a serving size of 1 cup, the nutritional value is approximately:
– Calories: 250
– Protein: 10g
– Carbohydrates: 35g
– Fat: 8g
– Fiber: 4g
This nutritional information is per serving for one person.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in vegetable broth and crushed tomatoes.
- Add dried basil, oregano, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce heat to simmer.
- Add the tortellini and cook for about 5-7 minutes or until tender.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
Alternative Ingredients
If you’re looking for alternatives, you can use chicken broth instead of vegetable broth for a heartier flavor. Additionally, gluten-free tortellini can be substituted for those with dietary restrictions, and you can add other vegetables like zucchini or bell peppers for extra nutrition.
Serving and Pairings
This tomato tortellini soup pairs wonderfully with crusty bread, a fresh garden salad, or a sprinkle of grated Parmesan cheese on top. For a complete meal, consider serving it alongside a light antipasto platter.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over medium heat until heated through. This soup can also be frozen for up to 2 months; just be sure to leave out the tortellini, which can become mushy when thawed.
Cooking Mistakes
- Overcooking the tortellini can make it mushy.
- Not seasoning enough can lead to bland soup.
- Using low-quality tomatoes can affect the flavor.
- Forgetting to sauté the onion and garlic can miss out on essential flavors.
- Using too much liquid can dilute the soup’s richness.
Helpful Tips
- Use fresh herbs for a burst of flavor.
- Experiment with different tortellini fillings.
- Top with a dollop of sour cream for creaminess.
- Adding red pepper flakes can give it a spicy kick.
FAQs
Can I use frozen tortellini in this recipe?
Yes, frozen tortellini works perfectly in this soup. Just add it directly to the pot without thawing, and adjust the cooking time as needed.
How can I make this soup creamier?
To make the soup creamier, you can stir in a splash of heavy cream or half-and-half right before serving.
Can I add protein to the soup?
Absolutely! You can add cooked chicken, sausage, or even beans for added protein and flavor.
Is this soup gluten-free?
To make this soup gluten-free, simply use gluten-free tortellini and ensure your broth is also gluten-free.
How can I enhance the flavor of the broth?
For a more flavorful broth, consider adding a bay leaf while simmering or a splash of balsamic vinegar before serving.
Conclusion
This tomato tortellini soup recipe is a comforting dish that combines rich flavors and tender pasta in a deliciously warm broth. Whether enjoyed on a cold day or as a quick weeknight meal, it’s sure to become a favorite in your household. Enjoy every spoonful!
Tomato Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 can 15 oz crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 1 package 9 oz cheese tortellini
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in vegetable broth and crushed tomatoes.
- Add dried basil, oregano, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce heat to simmer.
- Add the tortellini and cook for about 5-7 minutes or until tender.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh herbs if desired.
