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To make your creamy tomato spinach tortellini soup, you need key ingredients. Here’s a quick list: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried basil - 1 teaspoon dried oregano - 1 cup heavy cream - 1 bag (9 oz) refrigerated cheese tortellini - 2 cups fresh spinach - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients create a rich and tasty soup. The olive oil adds depth. Onions and garlic bring a sweet and savory base. Crushed tomatoes give the soup its vibrant color and tangy taste. Want to make the soup your own? You can swap out some ingredients. Here are a few ideas: - Use chicken broth instead of vegetable broth for more flavor. - Replace heavy cream with coconut milk for a dairy-free option. - Try different pasta, like shells or penne, if you can’t find tortellini. - Add fresh herbs like thyme or parsley for a fragrant twist. These changes can help you match your taste. Experimenting is part of the fun. Garnishing your soup makes it look and taste even better. Here are some ideas: - Top with extra fresh basil leaves for freshness. - Sprinkle grated parmesan cheese for a salty kick. - Drizzle a bit of olive oil on top for a shiny finish. - Add a few red pepper flakes for heat. These garnishes not only look great but also add layers of flavor. Enjoy making your creamy tomato spinach tortellini soup shine! Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium diced onion. Cook it for about 5 minutes until it becomes soft and clear. This step builds a great base flavor. Next, add 3 minced garlic cloves to the pot. Sauté for 1 minute. The smell will be amazing! Now, it's time to bring in the main flavors. Add a whole can of crushed tomatoes (28 oz) and 4 cups of vegetable broth. Stir in 1 teaspoon of dried basil and 1 teaspoon of dried oregano. These herbs add depth to the soup. Mix everything well and let it simmer. This cooking time allows the flavors to blend nicely. After a few minutes, lower the heat. Stir in 1 cup of heavy cream for that rich, creamy taste. This will make your soup extra cozy and delicious! Now, add the refrigerated cheese tortellini (9 oz) to the pot. Cook it according to the package instructions, usually about 5-7 minutes. The tortellini will soak up the flavors. In the last minute of cooking, add 2 cups of fresh spinach. Stir until it wilts down. Finally, season your soup with salt and pepper to taste. If you want a thinner soup, add extra broth. Serve it hot and sprinkle fresh basil leaves on top for a lovely finish. Enjoy your creamy tomato spinach tortellini soup! To make your soup truly creamy, start with heavy cream. Use it right after you add the broth and tomatoes. This keeps the cream from curdling. Stir well to mix it evenly. For extra richness, you can add a bit of cream cheese. This adds a nice tang and smoothness. If you want a lighter option, replace some cream with milk. Just remember to allow it to heat slowly. When cooking tortellini, always check the package for time. Most brands need just 5 to 7 minutes. Add them to the soup at the right time. This way, they stay firm and do not get mushy. Stir gently to keep them intact. If you want more flavor, cook tortellini in broth instead of water. This adds depth to every bite. One big mistake is adding spinach too early. It wilts quickly and loses its bright color. Add it in the last minute of cooking. Another mistake is overcooking the tortellini. It can turn soft and lose shape. Lastly, don’t skip seasoning. Taste your soup before serving. A little salt and pepper can make a big difference. Adjust to your liking for the best flavor. {{image_2}} You can boost your soup with protein. Chicken is a great choice. Use cooked, shredded chicken for easy mixing. Sausage adds a nice, savory flavor. Slice cooked sausage and toss it in right before serving. For a plant-based option, add tofu. Use firm tofu, cut into cubes. Sauté the tofu first for crispiness, then mix it in. To keep this soup vegetarian, use vegetable broth and heavy cream. For vegan options, swap heavy cream for coconut milk or cashew cream. Both give a rich taste without dairy. Make sure to check the tortellini. Some brands offer vegan options or use pasta instead. This way, you still enjoy a creamy soup! If you like heat, add red pepper flakes. Start with a pinch and increase to your taste. Stir them in while cooking the tomatoes and broth. This step adds warmth and depth. You can also use fresh chili peppers for a different kick. Just chop and sauté them with the onion and garlic. Enjoy the extra flavor! To store leftover soup, let it cool first. Pour it into a clean container. Make sure to leave some space at the top. This helps prevent spills when freezing. Seal the container tightly with a lid. Place it in the fridge if you plan to eat it soon, or in the freezer for later. When reheating, use a pot on the stove for the best taste. Heat it over low to medium heat. Stir the soup often to warm it evenly. If it seems too thick, add a splash of broth. This will restore its creamy texture. For a quick option, you can use the microwave. Heat in short bursts, stirring in between until hot. To freeze the soup, use an airtight container or freezer bag. Label the bag with the date and contents. Lay the bag flat in the freezer. This saves space and helps it freeze faster. The soup can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat on the stove or microwave before serving. Yes, you can make this soup ahead of time. Just follow the recipe steps and let it cool. Then, store it in an airtight container. You can keep it in the fridge for up to three days. This soup tastes great when reheated. Just make sure to add fresh spinach right before serving to keep it bright and tasty. If you want a lighter option, use half-and-half or milk. For dairy-free choices, coconut milk works well. You can also blend silken tofu for creaminess without dairy. Each option will change the flavor a bit, so choose what you like best. Each alternative still keeps the soup rich and smooth. The soup lasts about three to four days in the fridge. Store it in a sealed container to keep it fresh. If you see any signs of spoilage, like a strange smell or mold, throw it away. You can also freeze the soup for longer storage, up to three months. Just remember to leave out the spinach until you reheat it. This Creamy Tomato Spinach Tortellini Soup is a versatile dish. We covered essential ingredients, ways to customize flavors, and tips for a perfect meal. Remember to try different proteins and spices to suit your taste. Proper storage will keep leftovers fresh. With these steps and ideas, you can enjoy this soup any time. Make it your own, and share it with others. Cooking can be fun and rewarding. Enjoy every spoonful of your delicious creation!

Creamy Tomato Spinach Tortellini Soup

Warm up with this creamy tomato spinach tortellini soup, perfect for cozy nights! Packed with rich flavors from crushed tomatoes, fresh spinach, and cheesy tortellini, it’s a quick and delicious meal ready in just 30 minutes. Follow our easy step-by-step instructions to create this hearty dish your family will love. Don't wait—click through to discover the full recipe and elevate your soup game today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup heavy cream

1 bag (9 oz) refrigerated cheese tortellini

2 cups fresh spinach

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.

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

      Add the crushed tomatoes, vegetable broth, dried basil, and dried oregano to the pot. Stir to combine and bring to a simmer.

        Once simmering, reduce the heat to low and stir in the heavy cream, mixing well.

          Add the refrigerated cheese tortellini to the pot and cook according to package instructions, usually about 5-7 minutes.

            In the last minute of cooking, add the fresh spinach, stirring until wilted.

              Season with salt and pepper to taste. If desired, adjust the consistency with additional broth.

                Serve hot, garnished with fresh basil leaves.

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