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- 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 can (14 oz) crushed tomatoes - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 cup heavy cream (or coconut cream for dairy-free) - 9 oz fresh cheese tortellini - 3 cups fresh spinach, roughly chopped - Grated Parmesan cheese - Fresh basil leaves This creamy tomato spinach tortellini soup is easy to make and full of flavor. You start with olive oil, diced onion, and minced garlic. This mix adds a nice base. After that, vegetable broth and crushed tomatoes go in. They bring a rich taste and color. Next, we add dried basil and oregano. These herbs give the soup a lovely aroma. Then, you pour in heavy cream for creaminess, or coconut cream if you prefer dairy-free. Fresh cheese tortellini adds a nice bite. Lastly, you fold in fresh spinach. It brings a pop of color and nutrients. For those who like a little extra, sprinkle grated Parmesan cheese and fresh basil leaves on top. These garnishes make the soup feel special. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium diced onion. Sauté until it turns soft, about 5 minutes. - Once the onion is clear, stir in 2 minced garlic cloves. Cook for 1 more minute. - Pour in 4 cups of vegetable broth and 1 can of crushed tomatoes. - Add 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Bring everything to a simmer. - Stir in 1 cup of heavy cream. Let it simmer for 5 minutes to thicken. - Toss in 9 ounces of fresh cheese tortellini. Cook until they float, about 4-5 minutes. - Gently fold in 3 cups of roughly chopped spinach. Cook for 2-3 minutes until wilted. - Season with salt and pepper to taste. Enjoy! Choosing the right tortellini Select tortellini that adds flavor and texture. Fresh cheese tortellini works best. It provides a nice bite and richness. If you want a twist, try spinach or mushroom tortellini for added taste. Adjusting seasoning for flavor Taste your soup as it cooks. Add salt and pepper gradually to find the right balance. Fresh herbs enhance the taste. A sprinkle of dried herbs can also boost flavor. Dairy-free options with coconut cream Coconut cream gives a rich, creamy texture without dairy. Use it for a vegan version. It pairs well with tomatoes and spinach. Just be careful not to add too much, as it can be quite strong. Balancing creaminess and acidity When using coconut cream, balance it with more tomatoes. This keeps the soup fresh and bright. If using heavy cream, add a little lemon juice for a nice zing. Best pairings with bread or salads Serve your soup with crusty bread for dipping. A fresh salad also pairs well. Try a simple green salad with a light vinaigrette. This adds crunch and freshness to your meal. Storing leftovers properly Store leftover soup in an airtight container. It lasts about three days in the fridge. If you want to keep it longer, freeze it in portions. Just remember to leave space for expansion. {{image_2}} You can change a few ingredients to suit your taste. For a richer flavor, use chicken broth instead of vegetable broth. This small swap adds a nice depth to the soup. If you want different greens, consider swapping spinach for kale or Swiss chard. Both options give great texture and taste. Just chop them roughly, just like you would with spinach. Want to make your soup heartier? Add cooked chicken or sausage. Both options bring in protein and flavor. Just cook the meat ahead of time and stir it in when you add the tortellini. For a vegetarian twist, use beans or lentils. They add protein and fiber without meat. Choose canned beans for convenience, or cook dried lentils ahead of time. If you like heat, add red pepper flakes or chili powder. Start with a pinch, then adjust to your liking. This adds a nice kick to the creamy base. Infusing herbs into the soup will change the flavor profile. Try adding thyme or rosemary for a fresh taste. You can also use fresh herbs at the end for brightness. To store leftovers, let the soup cool first. Then, pour it into an airtight container. Seal it well to keep out air. You can keep it in the fridge for up to three days. Ensure you reheat only what you will eat. This way, the soup stays fresh. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top so the soup can expand. It can last up to three months in the freezer. When reheating, thaw it in the fridge overnight. Heat it gently on the stove to keep the flavors bright. You can make this soup ahead of time for busy weeks. It tastes even better the next day! Portion it into single servings for quick meals. Just reheat on the stove or in the microwave when you're ready to eat. This makes it easy to enjoy a warm, tasty meal anytime. You can easily make this soup vegan. Use coconut cream instead of heavy cream. For the tortellini, choose a vegan option from your store. Instead of using vegetable broth, check that it is vegan-friendly. You can also add extra veggies like mushrooms or zucchini for more flavor. Yes, you can use frozen tortellini. Just add it to the pot straight from the freezer. Cook it for about 7-10 minutes until it floats. This longer cooking time helps the tortellini heat through. Keep an eye on the soup to ensure it doesn’t get too thick. This soup pairs well with several sides. Try crusty bread for dipping. A fresh salad makes a nice side too. You can also serve it with a grilled cheese sandwich. For a light touch, fresh basil leaves can add a pop of color. This blog post covered how to make delicious Creamy Tomato Spinach Tortellini Soup. We discussed key ingredients like olive oil, diced onion, and fresh spinach. I shared step-by-step instructions to guide your cooking. Plus, I provided tips for storage and meal prep to keep your soup fresh. Remember, you can add your twist with spices or proteins. Enjoy this easy, tasty dish any day!

Creamy Tomato Spinach Tortellini Soup

Warm up your dinner routine with this delicious Creamy Tomato Spinach Tortellini Soup! It's a rich and flavorful dish that's quick to make, perfect for cozy evenings. With fresh spinach, creamy broth, and cheesy tortellini, this soup is as comforting as it is satisfying. Ready in just 30 minutes, it's a must-try for busy nights. Click through for the full recipe and bring warm goodness to your table tonight!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 can (14 oz) crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup heavy cream (or coconut cream for dairy-free)

9 oz fresh cheese tortellini

3 cups fresh spinach, roughly chopped

Salt and pepper to taste

Grated Parmesan cheese for garnish (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Pour in the vegetable broth and crushed tomatoes, then add the dried basil and oregano. Bring to a simmer.

        Stir in the heavy cream and let the mixture simmer for another 5 minutes, allowing it to thicken slightly.

          Add the cheese tortellini to the pot and cook according to package instructions, usually around 4-5 minutes until they float to the top.

            Once the tortellini is cooked, gently fold in the chopped spinach and cook for an additional 2-3 minutes until wilted.

              Season the soup with salt and pepper to taste.

                Serve hot garnished with grated Parmesan cheese and fresh basil leaves if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4