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Hearty and satisfying, this velvety Tortellini Soup combines pillowy cheese tortellini with garden-fresh spinach and aromatic herbs. It makes the coziest weeknight dinner you'll want again and again.
INGREDIENTS
- Butter: 1 tablespoon, adds a nice buttery foundation.
- Olive Oil: 1 tablespoon, perfect for cooking your veggies.
- Garlic: 2 cloves, minced, gives that wonderful aroma and taste.
- Onion: 1 medium, diced, creates a flavor-packed base.
- All-Purpose Flour: 1/4 cup, thickens everything up nicely.
- Crushed Red Pepper Flakes: Pinch, adds a tiny kick if you want it.
- Tomato Sauce: 8 ounces, deepens the flavor profile.
- Vegetable Broth: 3 cups, forms the soup's foundation.
- Diced Tomatoes: 14.5-ounce can, brings a fresh tomato punch.
- Dried Basil: 1/2 teaspoon, adds that classic herb taste.
- Italian Seasoning: 1 teaspoon, mixes in wonderful herb flavors.
- Fresh Spinach: 1 1/2 cups, packed, adds color and goodness.
- Cheese Tortellini: 8 ounces (refrigerated), the star of the show.
- Heavy Cream: 1/2 cup, creates that dreamy smoothness.
- Parmesan Cheese: 1/2 cup, freshly grated, boosts the cheesy goodness.
- Fresh Basil: 1/4 cup, chopped, brightens everything up.
INSTRUCTIONS
- Step 1:
- Warm the butter and olive oil in a big pot over medium heat. Toss in your diced onion and cook for about 5 minutes until it's soft and translucent.
- Step 2:
- Throw in the minced garlic and let it cook for just a minute. Add your red pepper flakes if you want some heat, then mix in the flour and cook for a minute until it's all combined.
- Step 3:
- Pour in your vegetable broth slowly while stirring constantly so you don't get lumps. Add your tomatoes, tomato sauce, and all the dried herbs plus some salt and pepper. Let it come to a gentle bubble.
- Step 4:
- Drop your cheese tortellini into the bubbly soup and let them cook for about 5-7 minutes until they're tender and puffy.
- Step 5:
- Take the pot off the heat and stir in your handful of spinach, grated Parmesan, and the cream. Keep stirring until the spinach gets soft and the cheese melts into the soup.
- Step 6:
- Sprinkle fresh basil on top and serve it up while it's nice and warm. Dig in!
Serving and Storage Tips
- Top your bowl with extra Parmesan and fresh basil for even more yummy flavor.
- A chunk of crunchy bread or simple green salad makes this soup a complete meal.
- Got leftovers? They'll stay good in the fridge for up to 3 days in a sealed container.
- When you want to warm it up again, do it slowly on low heat and maybe add a splash more broth if it's too thick.
Tips from Well-Known Chefs
- Giada De Laurentiis says refrigerated fresh tortellini gives you the tastiest results.
- According to Ina Garten, grating your own Parmesan makes the soup much more flavorful than pre-grated.
- Mario Batali likes adding a tiny splash of balsamic vinegar at the very end for a nice flavor balance.
VARIATIONS
- Skip the Parmesan or use a non-dairy substitute for a meat-free version.
- Toss in some sliced mushrooms, diced zucchini, or chopped carrots for extra veggie goodness.
- Try using spinach or mushroom tortellini instead of cheese ones for a fun twist.