Creamy Spinach Tortellini Soup

$- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 package (9 oz) cheese tortellini, fresh or frozen - 3 cups fresh spinach, roughly chopped - 1 teaspoon dried Italian herbs (basil, oregano, thyme blend) - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh parsley, chopped for garnish If you want a lighter soup, you can replace the heavy cream with half-and-half or coconut milk. For a gluten-free option, use gluten-free tortellini. You can also swap spinach for kale or Swiss chard if you prefer. If you don't have red pepper flakes, try a dash of hot sauce instead. This soup serves about four people. Each serving has around 450 calories. It has 25 grams of fat, 30 grams of carbs, and 12 grams of protein. The soup is rich in vitamins A and C from the spinach. This dish is hearty and satisfying, perfect for a chilly day. {{ingredient_image_1}} To make life easier, gather all your ingredients first. Chop the onion and garlic ahead of time. This way, you can focus on cooking. If you want a bit of heat, keep red pepper flakes close by. You can adjust the amount based on your taste. Also, if you have fresh herbs, feel free to use them instead of dried ones. It adds a nice touch. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add the diced onion and sauté for 3-4 minutes. You want it translucent and soft. 3. Next, stir in 2 minced garlic cloves. Cook for about 1 minute until you smell the garlic's aroma. 4. Pour in 4 cups of vegetable broth. Bring it to a simmer. 5. Add 1 cup of heavy cream and stir well. This makes the soup creamy and rich. 6. Gently add a package of cheese tortellini (9 oz). If fresh, cook for about 3-5 minutes. If frozen, it will take 7-9 minutes. 7. Once the tortellini is cooked, add 3 cups of roughly chopped spinach. Stir for about 2 minutes until it wilts down. 8. Season the soup using 1 teaspoon of dried Italian herbs. Add red pepper flakes if you want some heat. Don’t forget salt and pepper to taste. 9. Remove the pot from the heat. Let it sit for a few minutes. This helps it thicken. Getting the timing right is key. Fresh tortellini cooks quickly, so watch it closely. Frozen tortellini takes a bit longer, but it’s just as tasty. Always check the package instructions for exact cooking times. This helps you avoid mushy noodles. Aim for al dente, where the tortellini is tender but still has a slight bite. To boost the taste of your creamy spinach tortellini soup, think layers. Start by sautéing the onion and garlic until they are soft and sweet. This step builds a great base. Add a splash of lemon juice or zest for brightness. It cuts through the creaminess and adds zing. You can also try using vegetable broth with herbs for more depth. Lastly, finish your soup with a sprinkle of fresh parsley. It adds color and a fresh taste. One common mistake is overcooking the tortellini. Follow the package instructions closely. If you cook them too long, they can become mushy. Another mistake is not seasoning enough. Taste your soup before serving. Adjust the salt and pepper to your liking. Lastly, don’t skip the resting time after cooking. Letting the soup sit for a few minutes helps it thicken and blend flavors. This soup pairs well with crusty bread. A slice of sourdough or baguette is perfect for dipping. You might also consider a light salad. A simple green salad with a vinaigrette complements the creaminess well. For drink pairings, consider a crisp white wine like Pinot Grigio. It balances the richness of the soup beautifully. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and high-quality cheese tortellini for a more vibrant flavor and texture in your soup. Adjust the Creaminess: If you prefer a lighter soup, you can reduce the amount of heavy cream or substitute it with half-and-half or coconut cream. Herb Variations: Experiment with fresh herbs like basil or thyme instead of dried ones for a fresher taste. Garnish for Flavor: Don't skip the grated Parmesan and fresh parsley; they add a wonderful depth of flavor and visual appeal to the soup. {{image_2}} You can change this soup to fit your taste. Try adding cooked chicken for protein. Chopped mushrooms bring a nice earthy flavor. For a bit of crunch, toss in some fresh peas. You can even swap the cheese tortellini for a different pasta. Just keep an eye on the cooking time. If you want a lighter version, use low-fat cream instead of heavy cream. You can also substitute half the cream with more vegetable broth. This keeps the soup creamy while cutting calories. For an even lighter touch, try using a low-calorie pasta or skip the pasta altogether. To make this soup vegan, use coconut cream instead of heavy cream. You can also replace cheese tortellini with a vegan option. Look for plant-based broth to keep it completely vegan. Add in more veggies like carrots or zucchini for extra color and nutrients. You’ll have a delicious and creamy vegan soup everyone will love! To store leftovers of your creamy spinach tortellini soup, let it cool first. Once cooled, transfer it to an airtight container. This helps keep the soup fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. When you're ready to enjoy the soup again, reheat it on the stove. Pour the soup into a pot and heat over medium-low heat. Stir often to prevent sticking. If the soup seems thick, add a splash of vegetable broth or water. Heat until it’s hot but not boiling. You can also use the microwave. Place your soup in a microwave-safe bowl, cover it, and heat for about 2-3 minutes. Stir halfway through to heat evenly. If you want to freeze the soup, do so before adding the spinach. This helps keep the spinach fresh in texture. Pour the cooled soup into a freezer-safe container, leaving some space at the top for expansion. Label the container with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight and then reheat as mentioned above. Creamy Spinach Tortellini Soup can last for 3 to 4 days in the fridge. Make sure to store it in an airtight container. The soup may thicken as it cools, so you might need to add some broth when reheating. Yes, you can use frozen spinach in this recipe. Just make sure to thaw and drain it before adding it to the soup. Frozen spinach is a great time-saver and works well in many dishes. It will blend nicely into the creamy soup. This soup pairs well with crusty bread or a fresh green salad. You can also serve it with garlic bread for a tasty side. A sprinkle of extra Parmesan on top adds a nice touch. Enjoy the soup with a warm, comforting side! In this article, I covered how to make a tasty creamy spinach tortellini soup. We discussed key ingredients, helpful cooking steps, and creative variations. I also shared tips for enhancing flavor and storing leftovers. Remember, cooking is fun and allows for personal touches. Don’t be afraid to try new things and make this soup your own. Enjoy each spoonful of your delicious creation!$

A comforting and creamy soup featuring cheese tortellini and fresh spinach.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 300 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 package (9 oz) cheese tortellini, fresh or frozen
3 cups fresh spinach, roughly chopped
1 teaspoon dried Italian herbs (basil, oregano, thyme blend)
0.5 teaspoon red pepper flakes (optional for heat)
to taste Salt and pepper
for serving Grated Parmesan cheese
for garnish Fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the vegetable broth and bring the mixture to a simmer.
Add the heavy cream and stir well to combine.
Gently add the cheese tortellini to the pot, cooking according to the package instructions (usually around 3-5 minutes if fresh, or 7-9 if frozen).
Once the tortellini is cooked, add the chopped spinach and stir until the spinach wilts down (about 2 minutes).
Season the soup with Italian herbs, red pepper flakes (if using), salt, and pepper to taste. Adjust seasoning as needed.
Remove the pot from the heat and let it sit for a few minutes to thicken slightly.
Ladle the soup into bowls and top each serving with grated Parmesan cheese and a sprinkle of fresh parsley for garnish.

Notes

Serve hot with a slice of crusty bread on the side for dipping, and garnish each bowl with an extra sprig of parsley.

Keyword creamy, soup, spinach, tortellini