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I whipped up this velvety tortellini soup one cold night when we wanted something speedy yet warming. The smooth tomato broth, those cheese-stuffed pasta pockets and bright veggies blend together beautifully. My favorite thing? It's even tastier when you eat it tomorrow.
Absolute Delight
This soup stands out because basic ingredients transform into something truly comforting. The smooth tomato foundation wraps around each tortellini while fresh spinach and herbs from Italy add exactly what's needed. It strikes that sweet spot between wholesome and delicious.
Your Ingredients
- Seasonings: Italian herbs, pepper, and salt as you want
- Olive Oil: Two tablespoons for sautéing
- Spinach: Four large handfuls of bright, fresh spinach
- Cream: Half a cup to make it smooth
- Tortellini: One large package of cheese-stuffed frozen tortellini
- Broth: Four cups vegetable broth for depth
- Tomatoes: Four tablespoons tomato paste, one large can crushed tomatoes
- Veggies: One onion, two carrots, two celery stalks, four garlic cloves (all chopped small)
Cooking Steps
- Final Touch
- Remove from heat, mix in cream and spinach, let spinach soften, and adjust seasonings.
- Pasta Time
- Drop in tortellini, cook until just tender, around 3 minutes.
- Build Your Base
- Add broth, tomatoes, and herbs; allow everything to simmer together.
- Add That Tomato
- Mix in paste, let it cook a bit to bring out flavor.
- Start With Veggies
- Heat oil, soften onion, carrot, celery, and garlic until they're tender and fragrant.
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Budget Tips
Frozen tortellini gives you more value and lasts longer in your freezer. They cook quickly and don't fall apart in the soup. If you're using dry ones, just pour in more liquid and give them extra cooking time.
Storage Advice
Store extras in containers that'll stay good for 3 to 4 days when refrigerated. Want to save it longer? Cool it down then freeze for up to 3 months. When heating up again, add a bit of broth if needed and stir occasionally.
Easy Swaps
Want protein? Throw in some Italian sausage or crunchy bacon bits. A handful of extra parmesan on top always works. Try adding kale, zucchini, mushrooms or any veggies you've got around.
Cooking Secrets
Chop all veggies the same size so they cook evenly. Let tomato paste cook with your veggies for deeper flavor. Put tortellini in at the end so they don't get mushy. Soup getting thick? A splash more broth will fix it.
Tasty Pairings
A loaf of crunchy garlic bread helps scoop up all that tasty broth. A simple green salad makes the meal complete. Sprinkle with fresh basil and more cheese to make it look impressive.
Fits Every Occasion
Fast enough for weeknights yet fancy enough for guests. It all comes together so simply but tastes like you spent hours cooking. That's why we turn to this comforting soup again and again.
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Frequently Asked Questions
- → Could I use a slow cooker?
Let everything but cream, cheese, spinach, and pasta cook for 4-5 hours. Stir in tortellini for the last 30 minutes, then add the rest before serving.
- → Which veggies can I throw in?
Mix in carrots, kale, celery, zucchini, or broccoli when sautéing the onions. It’s super flexible for extra veggies!
- → Can I freeze leftovers?
Freeze the soup base without cream or tortellini for up to three months. Add dairy and pasta when reheating.
- → How long does it last in the fridge?
Keep it chilled for up to four days. Reheat slowly to avoid the cream separating.
- → What kind of meat works in this dish?
Ground sausage is a great choice. Brown it along with the onions at the start.