Tortellini Soup
A creamy, veggie-packed tortellini soup that’s ready in 25 minutes. Bursting with flavor from fresh basil, tomatoes, and Parmesan, this satisfying soup is high in protein and fiber, making it perfect for easy weeknight dinners or meal prep.
Equipment
- 1 Large saucepan or Dutch oven
- 1 Measuring Cup
- 1 Measuring spoons set
- 1 knife for chopping
- 1 Cutting board
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion diced
- 2 garlic cloves minced
- Pinch of crushed red pepper flakes optional
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 14.5 oz can diced tomatoes
- 8 oz tomato sauce
- ½ tsp dried basil
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 8 oz cheese tortellini fresh or refrigerated
- ½ cup freshly grated Parmesan cheese
- 1 ½ cups fresh spinach leaves packed
- ½ cup heavy cream or half-and-half
- ¼ cup fresh basil chopped
Instructions
- Prepare the Base: Heat Oil and Butter: Begin by placing a large saucepan or Dutch oven over medium heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan. Allow the butter to melt completely and combine with the oil, forming a glossy base. This combination of fat not only prevents sticking but also enhances the flavor of your soup with a rich, slightly nutty aroma.
- Sauté Aromatics: Cook Onion: Once the butter-oil mixture is heated, add 1 medium diced onion. Stir occasionally with a wooden spoon or spatula. Cook the onion for about 5 minutes, or until it becomes soft, translucent, and slightly golden. This step unlocks the natural sweetness of the onion, creating a flavorful foundation for the soup.
- Add Garlic: Build Flavor: Next, add 2 cloves of minced garlic to the pan. Stir continuously for about 1 minute to prevent burning. The garlic will release its fragrance, infusing the soup with a warm, aromatic depth that complements the vegetables and tortellini perfectly.
- Incorporate Flour: Make a Roux: Sprinkle 1/4 cup of all-purpose flour over the sautéed onions and garlic. Stir constantly for another minute to form a light roux. This step is crucial as it thickens the soup, giving it a creamy texture without the need for heavy starches or pre-made thickeners.
- Add Broth and Tomatoes: Create the Soup Base: Slowly pour in 3 cups of vegetable broth, stirring continuously to prevent lumps. Add 14.5 ounces of diced tomatoes (with juices) and 8 ounces of tomato sauce. Mix thoroughly to combine all the ingredients into a smooth, rich liquid. The combination of broth and tomatoes creates a savory, slightly tangy base that balances beautifully with the creaminess added later.
- Season the Soup: Enhance Taste: Sprinkle in 1 teaspoon of Italian seasoning and 1/2 teaspoon of dried basil. Season with salt and freshly ground black pepper to taste. If you enjoy a slight kick, add a pinch of crushed red pepper flakes. Stir everything together and taste the broth; adjust the seasoning gradually until the flavors feel balanced. This ensures that every spoonful will be perfectly seasoned.
- Simmer: Build Depth of Flavor: ring the mixture to a gentle boil over medium heat, then reduce the heat slightly to maintain a gentle simmer. Let the soup cook for 3-5 minutes, allowing the flavors to meld together. This step intensifies the aroma and ensures a well-rounded, deeply flavorful broth.
- Cook the Tortellini: Add the Pasta: Carefully add 8 ounces of cheese tortellini directly into the simmering broth. Stir gently to prevent sticking. Cook for the time indicated on the tortellini package (usually 3-5 minutes) until the pasta is tender but still slightly firm in the center. This ensures a perfect bite without becoming mushy.
- Add Greens and Cheese: Layer Freshness: Remove the soup from heat and stir in 1 1/2 cups of fresh spinach leaves and 1/2 cup of freshly grated Parmesan cheese. The residual heat will gently wilt the spinach and melt the cheese, creating a creamy, flavorful layer in the soup.
- Finish with Cream and Fresh Basil: Finally, stir in 1/2 cup of heavy cream or half-and-half to add richness, followed by 1/4 cup of chopped fresh basil for a burst of herbaceous freshness. Mix thoroughly, ensuring every spoonful contains the perfect balance of creamy soup, tender tortellini, and vibrant greens.
- Serve Warm: Ladle the soup into bowls immediately while warm. Optionally, garnish with extra Parmesan cheese or a few fresh basil leaves for an elegant finish.Serve with crusty bread or a side salad for a complete, satisfying meal that’s perfect for busy weeknights or cozy weekend dinners.
Notes
- Add Protein: For a heartier soup, cook ground sausage or shredded chicken along with the onion in step 2.
- Extra Vegetables: Boost nutrition by adding chopped zucchini, shredded carrot, baby broccoli, or kale when sautéing the onion.
- Cream Alternatives: For a lighter version, use half-and-half, whole milk, or even unsweetened plant-based cream.
- Spice Level: Adjust crushed red pepper flakes according to your taste for a mild or spicy kick.
- Pasta Tips: Fresh or refrigerated tortellini works best; frozen tortellini may need an extra minute of cooking.
