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- 2 tablespoons extra virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth The base of this soup begins with olive oil. It adds a rich flavor. Next, we use onion and garlic. They create a wonderful aroma and depth. Crushed tomatoes bring a sweet and tangy taste. Vegetable broth adds a warm, savory note. - 1 teaspoon dried basil - 1 teaspoon dried oregano - ½ teaspoon red pepper flakes (optional for heat) - Sea salt and freshly cracked black pepper to taste Seasoning is key to making this soup shine. Dried basil and oregano give it a classic Italian flavor. Red pepper flakes add a nice kick, but you can skip them if you prefer mild. Always taste and adjust salt and black pepper to make it just right. - 1 package (9 oz) refrigerated cheese tortellini - 2 cups fresh spinach, chopped - 1 cup heavy cream - Grated Parmesan cheese for garnish For creaminess, we use cheese tortellini. They are soft and flavorful. Fresh spinach adds a pop of color and nutrients. Heavy cream brings a luxurious texture to the soup. Finally, a sprinkle of grated Parmesan cheese on top makes it look and taste gourmet. {{ingredient_image_2}} To start, heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Once the oil is hot, add 1 finely diced medium onion. Sauté the onion for about 5 minutes until it turns soft and clear. Then, add 3 minced cloves of garlic. Cook the garlic for 1 minute while stirring. This step gives the soup a nice aroma. Next, pour in 1 can of crushed tomatoes (28 oz) and 4 cups of vegetable broth. Stir well to mix everything together. Now, add 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and ½ teaspoon of red pepper flakes if you want some heat. Finish by seasoning with sea salt and freshly cracked black pepper to taste. Now it’s time to build flavor. Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to simmer uncovered for about 10 minutes. This simmering time helps the flavors blend and deepen, making the soup tasty and rich. After the soup has simmered, add 1 package (9 oz) of refrigerated cheese tortellini. Cook the tortellini according to the package instructions, usually about 3 to 5 minutes. They should be tender and heated through. Once the tortellini are cooked, gently stir in 2 cups of chopped fresh spinach and 1 cup of heavy cream. Continue cooking for an extra 2 to 3 minutes. This will wilt the spinach and warm the soup nicely. Before serving, taste the soup and adjust the seasoning with more salt and pepper if needed. To get the right texture, watch the amount of broth. You want it creamy, not too runny. If it feels thin, add a bit more cream. Stir it in until it blends well. When cooking tortellini, don’t let them sit too long. They cook fast, usually in just 3 to 5 minutes. Overcooking makes them mushy. Test them by tasting one. They should be soft but still hold their shape. Want to boost the flavor? Try adding some crushed red pepper or a pinch of smoked paprika. Both add warmth without overpowering the soup. Balancing creaminess and acidity is key. If it feels too rich, add a splash of lemon juice. This brightens the flavor and cuts through the cream. Taste as you go to find the right balance. For a lovely finish, serve the soup with a sprinkle of grated Parmesan cheese. It melts slightly, adding great flavor. Garnish with a few fresh spinach leaves for color and freshness. This makes the dish pop. Pair it with crusty garlic bread, and you have a wonderful meal. The bread soaks up the soup and adds a nice crunch. Pro Tips Fresh Herbs Boost Flavor: Use fresh basil and oregano instead of dried for a more vibrant and aromatic soup. Customize Your Heat: Adjust the amount of red pepper flakes to suit your taste. Start with a small pinch and add more if you like it spicier. Consistency Matters: For a thicker soup, blend a portion of the soup before adding the tortellini. This adds creaminess without extra calories. Garnish for Presentation: Always finish with a sprinkle of Parmesan and a few fresh spinach leaves for an appealing look and added flavor. {{image_4}} You can switch up the pasta in this soup. Try using shells, penne, or even gluten-free pasta. Each shape brings a new touch. For vegetarian or vegan options, use plant-based tortellini. Substitute heavy cream with coconut milk or cashew cream for a lighter version. Want to add protein? You can mix in cooked chicken, Italian sausage, or beans for a heartier meal. Add them right before the tortellini. You can also toss in extra veggies like diced carrots, sweet peas, or bell peppers for more color and nutrition. These additions can make the soup even more delicious. If you prefer milder soup, skip the red pepper flakes. For more heat, add extra flakes or a dash of hot sauce. Fresh herbs, like basil or parsley, can replace dried ones. They give a bright flavor and freshness that dried herbs can’t match. To store your creamy tomato spinach tortellini soup, first let it cool. Then, pour it into an airtight container. Place the container in the fridge. The soup stays fresh for up to three days. If you want to save it longer, freezing is a great option. Use a freezer-safe container, and leave some space for expansion. This helps prevent spills. When you’re ready to enjoy the soup again, reheat it safely. The best method is to use the stove. Pour the soup into a pot and heat it over medium heat. Stir often to keep it from sticking. If the soup seems thick after freezing, add a splash of broth or cream. This helps bring back its creamy texture. In the fridge, your soup lasts about three days. Check for signs of spoilage before eating. If it smells sour or looks off, it’s better to toss it. Always trust your senses. Keeping track of these details helps you enjoy this tasty soup safely. Yes, you can use frozen tortellini in this soup. Cooking frozen pasta is simple. Just add it directly to the simmering soup. Follow the package directions for cooking time. Usually, it takes a few extra minutes compared to fresh tortellini. Stir occasionally to prevent sticking. This method keeps the soup easy and quick. To make this soup dairy-free, swap the heavy cream. Use coconut milk or cashew cream instead. Both options give a creamy texture without dairy. For cheese, try nutritional yeast for a cheesy flavor. You can also use a dairy-free cheese. These swaps keep the soup rich and tasty. Serve this soup with crusty garlic bread. It’s perfect for dipping and soaking up the soup. You can also try a fresh side salad. A simple green salad adds a nice crunch. Pairing with some roasted vegetables works well too. These sides balance the creamy soup and make a complete meal. This blog explored the ingredients and steps to make creamy tomato spinach tortellini soup. You learned about the key elements, from sautéing onion and garlic to adding fresh spinach and cheese. We covered tips for perfecting texture and added variations to customize your dish. In closing, this soup is not just tasty but also versatile and easy to store. Try making it your own with fun ingredients. Enjoy this comforting dish any time. Happy cooking!

Creamy Tomato Spinach Tortellini Soup

A rich and comforting soup featuring cheese tortellini, fresh spinach, and a creamy tomato base.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional for heat)
  • to taste sea salt and freshly cracked black pepper
  • 9 oz refrigerated cheese tortellini
  • 2 cups fresh spinach, chopped
  • 1 cup heavy cream
  • for garnish grated Parmesan cheese

Instructions
 

  • In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft, stirring occasionally.
  • Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly until fragrant, being careful not to burn the garlic.
  • Carefully pour in the crushed tomatoes along with the vegetable broth, then stir in the dried basil, dried oregano, and red pepper flakes (if you like a little spice). Season the mixture with sea salt and freshly cracked black pepper. Stir well to combine all the ingredients.
  • Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to simmer uncovered for about 10 minutes; this will help meld all the flavors together beautifully.
  • After simmering, add the refrigerated cheese tortellini to the pot. Cook according to the package instructions, typically about 3 to 5 minutes, until the tortellini are tender and heated through.
  • Once the tortellini are cooked, gently stir in the chopped fresh spinach and the heavy cream. Continue cooking for an additional 2 to 3 minutes until the spinach is wilted and the soup is warmed through.
  • Before serving, taste the soup and adjust the seasoning with additional salt and pepper if necessary to enhance the flavors.

Notes

Ladle the creamy soup into warm bowls and sprinkle with grated Parmesan cheese. Serve with crusty garlic bread.
Keyword creamy, soup, tortellini, vegetarian