Tomato Tortellini Soup Hearty and Comforting Recipe

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To make a great Tomato Tortellini Soup, you need a mix of fresh produce and pantry staples: - 2 tablespoons olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 carrot, peeled and diced - 1 celery stalk, finely diced - 1 (28 oz) can crushed tomatoes - 4 cups vegetable broth (low-sodium if preferred) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 1 (9 oz) package cheese tortellini - 1 cup fresh spinach leaves, washed and trimmed - ½ cup heavy cream (optional for added creaminess) - Fresh basil leaves for garnish You can also add optional ingredients for extra flavor. Try a pinch of red pepper flakes for some heat or a squeeze of lemon juice for brightness. Both will lift your soup to the next level. For garnishes, fresh basil leaves shine as a perfect topping. They add color and a lovely aroma. A sprinkle of grated Parmesan can also enhance the dish. For the full recipe, check the cooking instructions. Enjoy making this comforting soup! Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium onion, finely diced. Sauté the onion for about 5 minutes. You want it to become translucent and fragrant. Next, add 2 cloves of minced garlic, 1 diced carrot, and 1 finely diced celery stalk. Cook these vegetables for another 3-4 minutes. Stir them often until they soften slightly. Now it's time to bring in the flavor. Pour in 1 (28 oz) can of crushed tomatoes and 4 cups of vegetable broth. I suggest using low-sodium broth for a cleaner taste. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season generously with salt and freshly ground black pepper. Bring this mixture to a gentle simmer. Let it cook for about 10 minutes. This lets the flavors meld beautifully. After the base has simmered, add the tortellini. You will need 1 (9 oz) package of cheese tortellini. Follow the cooking time on the package, usually around 5-7 minutes. The tortellini will float to the top when they are done and tender. This is your cue to move on. For a richer soup, add ½ cup of heavy cream now. Stir gently to combine. Heat the soup for another 2 minutes, but do not let it boil. If you want a lighter soup, feel free to skip the cream. Next, add 1 cup of fresh spinach leaves. Stir them in until they wilt, which takes about 1 minute. Once that’s done, taste the soup. Adjust the seasoning if needed. Add more salt or pepper to suit your taste. This Tomato Tortellini Soup is hearty and comforting—a perfect dish for any day. Check out the Full Recipe for more details! To get the right creaminess, you can add or reduce cream. If you want a thicker soup, use more cream. For a lighter soup, skip it or add less. The broth should be just right—not too watery. You can always add more broth if it gets too thick. Fresh herbs can make a big difference. I love using fresh basil because it adds a bright taste. If using dried herbs, add them earlier so they have time to bloom. Adjust spices based on your taste. A pinch of red pepper flakes can add a nice kick. Don't be shy about tasting as you go! Serve the soup in deep bowls. Top it with fresh basil leaves for color. A drizzle of olive oil can also add a nice shine. Pair it with crusty bread or garlic bread for a full meal. This makes each bite even better and more enjoyable. For the full recipe, check [Full Recipe]. {{image_4}} You can mix in different vegetables for more flavor and nutrition. Try adding seasonal veggies like zucchini, bell peppers, or green beans. These add color and taste. You can also boost protein by including cooked chicken or beans. Chicken adds heartiness, while beans keep it light and healthy. If you want a vegan version, swap the heavy cream for coconut milk or a nut-based cream. This keeps the soup rich and creamy. For a plant-based option, make sure to use vegan tortellini. Many brands offer great choices, so it’s easy to find one you like. Get creative with regional flavors! You can add Italian spices like red pepper flakes for heat. For a Mediterranean twist, try adding olives or feta cheese. Each choice brings a unique taste to the soup. You can adapt the recipe to reflect your favorite cuisines, making it truly your own. For the full recipe, check the original instructions and make it yours! To keep your soup fresh, cool it to room temperature. Then, scoop it into airtight containers. Store it in the fridge for up to three days. When reheating, warm it gently on the stove. Stir often to prevent sticking. You can also use a microwave, but be sure to cover it. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove until hot, stirring well. Tomato tortellini soup lasts about three days in the fridge. Watch for signs of spoilage. If it smells sour or looks off, toss it out. If you see mold, do not eat it. Always check your soup before enjoying it again. Keeping it stored properly ensures that you enjoy every comforting bowl! Can I make this soup ahead of time? Yes! You can make this soup a day ahead. Just store it in the fridge. When you're ready to eat, heat it on the stove. Is this recipe suitable for freezing? Absolutely! This soup freezes well. Pour it into airtight containers. When you're ready, thaw it overnight in the fridge. Then, heat it on the stove. Is this soup gluten-free? No, this soup is not gluten-free. The tortellini usually contains gluten. You can use gluten-free pasta. Look for brands that make gluten-free tortellini. Can I make it vegetarian? Yes, you can easily make it vegetarian. Just use vegetable broth. Ensure the tortellini is vegetarian too, as some may contain meat. What if I can’t find tortellini? If you cannot find tortellini, use another pasta. Small shapes like shells or elbows work great. Just adjust cooking times as needed. Can I use canned tomatoes instead of fresh? Yes, canned tomatoes work just fine. They add flavor and save time. Use crushed or diced tomatoes to keep the soup hearty. For the full recipe, check out the complete details above. In summary, we explored the key ingredients, cooking steps, and variations of Tomato Tortellini Soup. You learned how to sauté vegetables, incorporate tortellini, and add final touches for rich flavor. I shared tips for consistency and enhancements to suit your taste. Remember, you can customize this recipe for any dietary need. Whether you freeze extras or serve it fresh, this soup will satisfy. Enjoy creating your own delicious versions and sharing with others!

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Looking for a warm hug in a bowl? My Tomato Tortellini Soup is just what you need! This hearty and comforting recipe combines fresh produce with tender tortellini for a meal that delights. I’ll guide you step-by-step, sharing tips, flavor hacks, and variations to suit your tastes. Whether you’re cooking for a crowd or just for yourself, this soup will warm your soul. Let’s dive into this delicious journey!

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Ingredients

Complete List of Ingredients

To make a great Tomato Tortellini Soup, you need a mix of fresh produce and pantry staples:

– 2 tablespoons olive oil

– 1 medium onion, finely diced

– 2 cloves garlic, minced

– 1 carrot, peeled and diced

– 1 celery stalk, finely diced

– 1 (28 oz) can crushed tomatoes

– 4 cups vegetable broth (low-sodium if preferred)

– 1 teaspoon dried basil

– 1 teaspoon dried oregano

– Salt and freshly ground black pepper, to taste

– 1 (9 oz) package cheese tortellini

– 1 cup fresh spinach leaves, washed and trimmed

– ½ cup heavy cream (optional for added creaminess)

– Fresh basil leaves for garnish

You can also add optional ingredients for extra flavor. Try a pinch of red pepper flakes for some heat or a squeeze of lemon juice for brightness. Both will lift your soup to the next level.

For garnishes, fresh basil leaves shine as a perfect topping. They add color and a lovely aroma. A sprinkle of grated Parmesan can also enhance the dish.

For the full recipe, check the cooking instructions. Enjoy making this comforting soup!

Step-by-Step Instructions

Cooking the Base

Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium onion, finely diced. Sauté the onion for about 5 minutes. You want it to become translucent and fragrant. Next, add 2 cloves of minced garlic, 1 diced carrot, and 1 finely diced celery stalk. Cook these vegetables for another 3-4 minutes. Stir them often until they soften slightly.

Now it’s time to bring in the flavor. Pour in 1 (28 oz) can of crushed tomatoes and 4 cups of vegetable broth. I suggest using low-sodium broth for a cleaner taste. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season generously with salt and freshly ground black pepper. Bring this mixture to a gentle simmer. Let it cook for about 10 minutes. This lets the flavors meld beautifully.

Incorporating the Tortellini

After the base has simmered, add the tortellini. You will need 1 (9 oz) package of cheese tortellini. Follow the cooking time on the package, usually around 5-7 minutes. The tortellini will float to the top when they are done and tender. This is your cue to move on.

Final Touches

For a richer soup, add ½ cup of heavy cream now. Stir gently to combine. Heat the soup for another 2 minutes, but do not let it boil. If you want a lighter soup, feel free to skip the cream.

Next, add 1 cup of fresh spinach leaves. Stir them in until they wilt, which takes about 1 minute. Once that’s done, taste the soup. Adjust the seasoning if needed. Add more salt or pepper to suit your taste.

This Tomato Tortellini Soup is hearty and comforting—a perfect dish for any day. Check out the Full Recipe for more details!

Tips & Tricks

Achieving the Perfect Consistency

To get the right creaminess, you can add or reduce cream. If you want a thicker soup, use more cream. For a lighter soup, skip it or add less. The broth should be just right—not too watery. You can always add more broth if it gets too thick.

Flavor Enhancement Suggestions

Fresh herbs can make a big difference. I love using fresh basil because it adds a bright taste. If using dried herbs, add them earlier so they have time to bloom. Adjust spices based on your taste. A pinch of red pepper flakes can add a nice kick. Don’t be shy about tasting as you go!

Presentation Ideas

Serve the soup in deep bowls. Top it with fresh basil leaves for color. A drizzle of olive oil can also add a nice shine. Pair it with crusty bread or garlic bread for a full meal. This makes each bite even better and more enjoyable.

For the full recipe, check [Full Recipe].

Variations

Vegetable Substitutions

You can mix in different vegetables for more flavor and nutrition. Try adding seasonal veggies like zucchini, bell peppers, or green beans. These add color and taste. You can also boost protein by including cooked chicken or beans. Chicken adds heartiness, while beans keep it light and healthy.

Vegan and Dairy-Free Options

If you want a vegan version, swap the heavy cream for coconut milk or a nut-based cream. This keeps the soup rich and creamy. For a plant-based option, make sure to use vegan tortellini. Many brands offer great choices, so it’s easy to find one you like.

Regional Twists

Get creative with regional flavors! You can add Italian spices like red pepper flakes for heat. For a Mediterranean twist, try adding olives or feta cheese. Each choice brings a unique taste to the soup. You can adapt the recipe to reflect your favorite cuisines, making it truly your own.

For the full recipe, check the original instructions and make it yours!

Storage Info

Storing Leftovers

To keep your soup fresh, cool it to room temperature. Then, scoop it into airtight containers. Store it in the fridge for up to three days. When reheating, warm it gently on the stove. Stir often to prevent sticking. You can also use a microwave, but be sure to cover it.

Freezing Instructions

If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove until hot, stirring well.

Shelf Life and Safety Tips

Tomato tortellini soup lasts about three days in the fridge. Watch for signs of spoilage. If it smells sour or looks off, toss it out. If you see mold, do not eat it. Always check your soup before enjoying it again. Keeping it stored properly ensures that you enjoy every comforting bowl!

FAQs

Common Questions about Tomato Tortellini Soup

Can I make this soup ahead of time?

Yes! You can make this soup a day ahead. Just store it in the fridge. When you’re ready to eat, heat it on the stove.

Is this recipe suitable for freezing?

Absolutely! This soup freezes well. Pour it into airtight containers. When you’re ready, thaw it overnight in the fridge. Then, heat it on the stove.

Dietary Concerns

Is this soup gluten-free?

No, this soup is not gluten-free. The tortellini usually contains gluten. You can use gluten-free pasta. Look for brands that make gluten-free tortellini.

Can I make it vegetarian?

Yes, you can easily make it vegetarian. Just use vegetable broth. Ensure the tortellini is vegetarian too, as some may contain meat.

Ingredient Substitutions

What if I can’t find tortellini?

If you cannot find tortellini, use another pasta. Small shapes like shells or elbows work great. Just adjust cooking times as needed.

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work just fine. They add flavor and save time. Use crushed or diced tomatoes to keep the soup hearty. For the full recipe, check out the complete details above.

In summary, we explored the key ingredients, cooking steps, and variations of Tomato Tortellini Soup. You learned how to sauté vegetables, incorporate tortellini, and add final touches for rich flavor. I shared tips for consistency and enhancements to suit your taste. Remember, you can customize this recipe for any dietary need. Whether you freeze extras or serve it fresh, this soup will satisfy. Enjoy creating your own delicious versions and sharing with others!

To make a great Tomato Tortellini Soup, you need a mix of fresh produce and pantry staples: - 2 tablespoons olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 1 carrot, peeled and diced - 1 celery stalk, finely diced - 1 (28 oz) can crushed tomatoes - 4 cups vegetable broth (low-sodium if preferred) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly ground black pepper, to taste - 1 (9 oz) package cheese tortellini - 1 cup fresh spinach leaves, washed and trimmed - ½ cup heavy cream (optional for added creaminess) - Fresh basil leaves for garnish You can also add optional ingredients for extra flavor. Try a pinch of red pepper flakes for some heat or a squeeze of lemon juice for brightness. Both will lift your soup to the next level. For garnishes, fresh basil leaves shine as a perfect topping. They add color and a lovely aroma. A sprinkle of grated Parmesan can also enhance the dish. For the full recipe, check the cooking instructions. Enjoy making this comforting soup! Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium onion, finely diced. Sauté the onion for about 5 minutes. You want it to become translucent and fragrant. Next, add 2 cloves of minced garlic, 1 diced carrot, and 1 finely diced celery stalk. Cook these vegetables for another 3-4 minutes. Stir them often until they soften slightly. Now it's time to bring in the flavor. Pour in 1 (28 oz) can of crushed tomatoes and 4 cups of vegetable broth. I suggest using low-sodium broth for a cleaner taste. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. Season generously with salt and freshly ground black pepper. Bring this mixture to a gentle simmer. Let it cook for about 10 minutes. This lets the flavors meld beautifully. After the base has simmered, add the tortellini. You will need 1 (9 oz) package of cheese tortellini. Follow the cooking time on the package, usually around 5-7 minutes. The tortellini will float to the top when they are done and tender. This is your cue to move on. For a richer soup, add ½ cup of heavy cream now. Stir gently to combine. Heat the soup for another 2 minutes, but do not let it boil. If you want a lighter soup, feel free to skip the cream. Next, add 1 cup of fresh spinach leaves. Stir them in until they wilt, which takes about 1 minute. Once that’s done, taste the soup. Adjust the seasoning if needed. Add more salt or pepper to suit your taste. This Tomato Tortellini Soup is hearty and comforting—a perfect dish for any day. Check out the Full Recipe for more details! To get the right creaminess, you can add or reduce cream. If you want a thicker soup, use more cream. For a lighter soup, skip it or add less. The broth should be just right—not too watery. You can always add more broth if it gets too thick. Fresh herbs can make a big difference. I love using fresh basil because it adds a bright taste. If using dried herbs, add them earlier so they have time to bloom. Adjust spices based on your taste. A pinch of red pepper flakes can add a nice kick. Don't be shy about tasting as you go! Serve the soup in deep bowls. Top it with fresh basil leaves for color. A drizzle of olive oil can also add a nice shine. Pair it with crusty bread or garlic bread for a full meal. This makes each bite even better and more enjoyable. For the full recipe, check [Full Recipe]. {{image_4}} You can mix in different vegetables for more flavor and nutrition. Try adding seasonal veggies like zucchini, bell peppers, or green beans. These add color and taste. You can also boost protein by including cooked chicken or beans. Chicken adds heartiness, while beans keep it light and healthy. If you want a vegan version, swap the heavy cream for coconut milk or a nut-based cream. This keeps the soup rich and creamy. For a plant-based option, make sure to use vegan tortellini. Many brands offer great choices, so it’s easy to find one you like. Get creative with regional flavors! You can add Italian spices like red pepper flakes for heat. For a Mediterranean twist, try adding olives or feta cheese. Each choice brings a unique taste to the soup. You can adapt the recipe to reflect your favorite cuisines, making it truly your own. For the full recipe, check the original instructions and make it yours! To keep your soup fresh, cool it to room temperature. Then, scoop it into airtight containers. Store it in the fridge for up to three days. When reheating, warm it gently on the stove. Stir often to prevent sticking. You can also use a microwave, but be sure to cover it. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove until hot, stirring well. Tomato tortellini soup lasts about three days in the fridge. Watch for signs of spoilage. If it smells sour or looks off, toss it out. If you see mold, do not eat it. Always check your soup before enjoying it again. Keeping it stored properly ensures that you enjoy every comforting bowl! Can I make this soup ahead of time? Yes! You can make this soup a day ahead. Just store it in the fridge. When you're ready to eat, heat it on the stove. Is this recipe suitable for freezing? Absolutely! This soup freezes well. Pour it into airtight containers. When you're ready, thaw it overnight in the fridge. Then, heat it on the stove. Is this soup gluten-free? No, this soup is not gluten-free. The tortellini usually contains gluten. You can use gluten-free pasta. Look for brands that make gluten-free tortellini. Can I make it vegetarian? Yes, you can easily make it vegetarian. Just use vegetable broth. Ensure the tortellini is vegetarian too, as some may contain meat. What if I can’t find tortellini? If you cannot find tortellini, use another pasta. Small shapes like shells or elbows work great. Just adjust cooking times as needed. Can I use canned tomatoes instead of fresh? Yes, canned tomatoes work just fine. They add flavor and save time. Use crushed or diced tomatoes to keep the soup hearty. For the full recipe, check out the complete details above. In summary, we explored the key ingredients, cooking steps, and variations of Tomato Tortellini Soup. You learned how to sauté vegetables, incorporate tortellini, and add final touches for rich flavor. I shared tips for consistency and enhancements to suit your taste. Remember, you can customize this recipe for any dietary need. Whether you freeze extras or serve it fresh, this soup will satisfy. Enjoy creating your own delicious versions and sharing with others!

Tomato Tortellini Soup

Warm up with a delicious bowl of Tomato Tortellini Soup that's perfect for any occasion! This easy recipe combines rich crushed tomatoes, fresh veggies, and cheesy tortellini for a comforting meal ready in just 30 minutes. Discover how to make this flavorful soup and elevate your dining with simple tips for presentation and pairing. Click through to explore the full recipe and bring warmth to your table tonight!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 carrot, peeled and diced

1 celery stalk, finely diced

1 (28 oz) can crushed tomatoes

4 cups vegetable broth (low-sodium if preferred)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

1 (9 oz) package cheese tortellini

1 cup fresh spinach leaves, washed and trimmed

½ cup heavy cream (optional for added creaminess)

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Once hot, add the carefully diced onion and sauté for about 5 minutes, stirring occasionally, until the onion is translucent and fragrant.

    Next, add the minced garlic, diced carrot, and diced celery to the pot. Cook for an additional 3-4 minutes, stirring frequently, until the vegetables have softened slightly.

      Pour in the crushed tomatoes along with the vegetable broth. Stir in the dried basil and oregano, then season generously with salt and freshly ground black pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.

        Carefully add the tortellini to the soup, following the package instructions for cooking time, typically around 5-7 minutes, or until they float to the top and are tender to the bite.

          If you desire a creamier soup, incorporate the heavy cream at this stage, stirring gently to combine. Allow the soup to heat through for an additional 2 minutes without boiling.

            Finally, add the fresh spinach leaves, stirring until they are just wilted, which should take about 1 minute.

              Taste the soup and adjust seasoning if necessary, adding more salt or pepper to suit your preference.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                  - Presentation Tips: Serve the soup hot in deep, rustic bowls, lavishly garnished with fresh basil leaves for a pop of color. Pair it with slices of crusty bread or garlic bread for an irresistible dipping companion!

                    WANT TO SAVE THIS RECIPE?