Creamy Tortellini Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
472 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Creamy Tortellini Soup
Description
This Creamy Tortellini Soup features sautéed onions and garlic thickened with flour, then simmered in vegetable broth, diced tomatoes, tomato sauce, and Italian seasonings. Cheese tortellini is added and cooked until tender. At the end, fresh spinach, grated Parmesan cheese, and cream are stirred in off the heat to preserve their texture and richness.
The soup has a creamy, smooth consistency with the tortellini providing pockets of tender pasta filled with cheese. The tomatoes brighten the broth, while the Italian herbs and red pepper flakes add subtle warmth and aroma.
This soup is served warm, ideal for a cozy lunch or dinner. It can be customized by adding cooked sausage or additional vegetables like celery, kale, or zucchini. Storage instructions specify refrigerating for several days or freezing the broth mixture without tortellini for future use.
Ingredients
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 onion , diced
- 2 cloves garlic minced
- pinch red pepper flakes to taste, crushed
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 14.5 ounce can diced tomatoes
- 8 ounces tomato sauce
- 1/2 teaspoon basil dried
- 1 teaspoon Italian seasoning
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 8 ounces cheese tortellini (the refrigerated kind)
- 1/2 cup Parmesan Cheese freshly grated
- 1 1/2 cups spinach packed, fresh leaves
- 1/2 cup heavy cream or half and half
- 1/4 cup basil chopped, fresh leaves
Instructions
- Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.
- Add the garlic. Stir in the flour and cook for another minute.
- Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
- Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
- Remove from heat and stir in spinach, parmesan cheese, and cream.
- Add chopped basil. Serve warm.
Notes
- Add cooked ground sausage with the onions for a heartier soup.
- Incorporate extra vegetables such as celery, kale, or zucchini during the sauté step for added nutrition.
- For crockpot cooking, add sautéed onion and other ingredients (except tortellini, spinach, cheese, cream) and cook 4-5 hours; add tortellini in the last 30 minutes.
- Store the soup in the refrigerator for 3-4 days; freeze the broth base without tortellini for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 1490mg | 62% |
| Potassium | 545mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2518IU | 50% |
| Vitamin C | 20mg | 22% |
| Calcium | 286mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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