Description
This Creamy Tortellini Soup is a delightful and comforting Italian-inspired dish, perfect for a quick and hearty meal. It features tender cheese tortellini simmered in a flavorful tomato and vegetable broth enriched with cream, fresh spinach, and parmesan cheese for a luscious texture. Aromatic herbs and a hint of spice make this soup a family favorite, ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 cloves garlic, minced
- Pinch of crushed red pepper flakes (optional)
- 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
- 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
- Heat the base: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 3 to 4 minutes until the onion becomes soft and translucent.
- Add garlic and spice: Stir in the minced garlic and crushed red pepper flakes, cooking for about 30 seconds until fragrant, being careful not to burn the garlic.
- Create the roux: Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux that will thicken the soup.
- Add liquids and seasonings: Gradually whisk in the vegetable broth until smooth. Then add diced tomatoes, tomato sauce, dried basil, Italian seasoning, salt, and freshly ground black pepper to taste.
- Simmer to thicken: Bring the mixture to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the soup slightly thickens and the flavors meld together.
- Cook tortellini: Add the cheese tortellini to the pot and cook according to package instructions, typically 4 to 6 minutes, until the tortellini are tender.
- Finish with cheese and greens: Stir in the freshly grated parmesan cheese, packed spinach leaves, and the heavy cream or half and half. Cook 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 bright, fresh flavor.
- Serve: Ladle the hot soup into bowls and garnish with additional parmesan cheese if desired. Serve immediately for best taste.
Notes
- You can substitute heavy cream with half and half for a lighter version or use a dairy-free cream alternative to make it lactose-free.
- For a spicier soup, increase the crushed red pepper flakes to taste.
- Fresh tortellini can also be used instead of refrigerated; adjust cooking time accordingly.
- If you prefer a thicker soup, let it simmer longer before adding the tortellini.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
