Description
This comforting Tomato Tortellini Soup combines the rich flavors of crushed tomatoes and aromatic herbs with cheesy tortellini and fresh spinach to create a hearty, satisfying meal. Ready in just 30 minutes, it’s perfect for a cozy weeknight dinner or whenever you crave a warm bowl of homemade goodness.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Additions
- 1 package (9 ounces) cheese tortellini
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil: In a large pot over medium heat, warm 2 tablespoons of olive oil until shimmering.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot and cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
- Add liquids and herbs: Pour in the vegetable broth and crushed tomatoes. Stir in the dried basil and oregano to infuse the soup with herbaceous flavor.
- Simmer the soup: Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 10 minutes to allow the flavors to meld.
- Cook tortellini: Add the cheese tortellini to the simmering soup and cook according to the package instructions, typically around 3-5 minutes, until the tortellini are tender and cooked through.
- Add spinach: Stir in the fresh spinach leaves and cook for another 1-2 minutes until the spinach wilts into the warm soup.
- Season to taste: Add salt and freshly ground black pepper according to your preference, stirring well to combine.
- Serve hot: Ladle the soup into bowls and enjoy immediately for a comforting and flavorful meal.
Notes
- <liYou can substitute the cheese tortellini with a gluten-free version if needed.
- For added protein, consider stirring in cooked shredded chicken or sausage.
- Fresh herbs like basil or oregano can be used instead of dried for a brighter flavor.
- To make it vegan, use vegan tortellini and vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to maintain the tortellini texture.
