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I created this creamy tortellini soup on a chilly evening when we needed something quick but cozy. That rich tomato broth those cheese-filled pasta pillows and colorful veggies come together like magic. Best part? It tastes even better the next day.
Pure Comfort
What makes this soup special is how simple ingredients create something so satisfying. The creamy tomato base hugs every bite of tortellini while fresh spinach and Italian herbs add just the right touch. It's that perfect balance of feeling good and tasting amazing.
What You'll Need
- Veggies: One onion, two carrots, two celery stalks, four garlic cloves (all diced fine)
- Tomatoes: Four spoons tomato paste, one big can of crushed tomatoes
- Broth: Four cups of vegetable broth for flavor
- Tortellini: One big package of frozen cheese-filled tortellini
- Cream: Half a cup for a silky texture
- Spinach: Four good handfuls of fresh, green spinach
- Seasonings: Italian herbs, salt, and pepper to taste
- Olive Oil: Two spoonfuls for cooking
Let's Cook Together
- Start With Veggies
- Warm oil, cook onion, carrot, celery, and garlic until soft and sweet.
- Add That Tomato
- Stir in paste, cook for a few minutes to deepen the flavor.
- Build Your Base
- Pour in broth, tomatoes, and herbs; let them simmer together.
- Pasta Time
- Add tortellini, let them cook just right, about 3 minutes.
- Final Touch
- Turn off heat, stir in cream and spinach, let it wilt, and season to taste.
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Smart Shopping
Frozen tortellini gives you the best bang for your buck stays fresh longer too. They cook up quick hold their shape beautifully in the soup. Using dried? Just add extra liquid cook them bit longer.
Keep It Fresh
Pack leftovers in containers keeps good 3 to 4 days in the fridge. Want to freeze? Let it cool then store up to 3 months. When warming up add splash of broth if needed stir now and then.
Mix It Up
Love meat? Add some Italian sausage or crispy bacon. Sprinkle extra parmesan on top never hurts. Toss in kale zucchini mushrooms whatever veggies make you happy.
Make It Perfect
Cut those veggies same size cook more evenly. Cook that tomato paste with veggies makes everything richer. Add tortellini last keeps them just right. Soup too thick? Little more broth fixes that.
Serve It Right
Some crusty garlic bread alongside catches all that good broth. Fresh green salad keeps things balanced. Top with basil leaves extra cheese makes it look fancy.
Perfect For Any Time
Quick enough for busy nights special enough for company. Everything comes together so easy but tastes like you worked all day. That's what makes it our go to comfort soup any time.
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Frequently Asked Questions
- → Can I make this in a crockpot?
Cook everything except tortellini, spinach, cheese and cream for 4-5 hours. Add tortellini last 30 minutes, remaining ingredients just before serving.
- → What vegetables can I add?
Add celery, carrots, broccoli, kale, or zucchini while cooking onions. Recipe is very flexible for using extra vegetables.
- → Can I freeze this soup?
Freeze base soup without tortellini and dairy for up to 3 months. Add pasta and dairy after reheating.
- → How long does it keep?
Store in refrigerator for 3-4 days. Reheat gently to prevent cream from separating.
- → Can I add meat?
Yes, ground sausage works well. Cook it with the onions at the beginning of the recipe.