Description
This creamy tortellini soup is a comforting and flavorful dish, perfect for a cozy meal. Featuring tender cheese tortellini simmered in a rich broth with fresh vegetables, Italian herbs, and a touch of cream, it’s easy to make and packed with warmth and heartiness.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Vegetables & Seasonings
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Soup Ingredients
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
- 1 package (9 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, coarsely chopped
- Salt and pepper, to taste
For Serving
- Parmesan cheese, grated
- Fresh basil, chopped
Instructions
- Heat Olive Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent, releasing its natural sweetness.
- Add Garlic: Add the minced garlic to the pot and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Cook Carrots and Celery: Stir in the peeled and sliced carrots along with the sliced celery. Cook for about 5 minutes until the vegetables begin to soften, developing their flavors.
- Add Seasonings and Liquids: Mix in the dried Italian seasoning and red pepper flakes if using. Then pour in the chicken broth and the undrained diced tomatoes, combining everything thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 10 minutes. This allows the flavors to meld beautifully.
- Cook Tortellini: Add the refrigerated cheese tortellini to the pot and cook according to the package instructions, usually 5-7 minutes, until the tortellini are tender and cooked through.
- Stir in Cream and Spinach: Pour in the heavy cream and add the chopped fresh spinach. Continue cooking until the spinach wilts, about 3 minutes, enriching the soup’s texture and flavor.
- Season to Taste: Season the soup with salt and pepper to your preference, tasting as you go to balance the flavors.
- Serve and Garnish: Ladle the creamy tortellini soup into bowls and garnish generously with grated Parmesan cheese and fresh chopped basil for a vibrant finish.
Notes
- You can substitute vegetable broth to make this soup vegetarian by choosing cheese tortellini without eggs or animal rennet.
- For a spicier kick, increase the red pepper flakes or add a pinch of crushed chili flakes.
- If you prefer a lighter soup, use half-and-half instead of heavy cream.
- Fresh basil can be replaced with parsley or oregano for a different herbaceous note.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
