Spinach Tortellini Soup
User Reviews
5
Spinach Tortellini Soup
Description
Spinach Tortellini Soup starts with olive oil sautéing softened onions, garlic, and crushed red pepper, then incorporating tomato paste to deepen the flavor. The broth includes vegetable stock, diced tomatoes, and fresh basil, simmered to meld the tastes. Cheese tortellini cooks gently in the broth to a tender bite before fresh spinach is stirred in just before serving. This soup balances bright tomato flavors with the richness of tortellini and the freshness of spinach.
The texture is a combination of tender pasta and soft leafy greens, with a warming broth that carries subtle heat from crushed red pepper. The Parmesan topping adds a savory sharpness enhancing the overall taste. The method relies on gradual simmering and brief final cooking for the delicate ingredients.
This soup works well as a light lunch or a first course in dinner. It can be served alongside crusty bread to complement the broth and pasta. The fresh basil garnish brightens each serving visually and in flavor.
Freezing the tomato soup base without pasta and spinach allows convenient preparation ahead. When ready to eat, simply add tortellini and spinach and cook briefly, preserving texture and freshness.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 garlic minced, cloves
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 ounce can diced tomatoes canned
- ¼ cup basil chopped, plus more for garnish, fresh
- 1 ounce package cheese tortellini
- 3 cups spinach fresh
- ¼ cup Parmesan Cheese optional, grated
Instructions
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, garlic, crushed red pepper and salt, and cook until the onions are softened and translucent, 4-5 minutes. Stir in the tomato paste and cook until it darkens and starts sticking to the bottom of the pot, 1-2 minutes longer. Add the vegetable stock, diced tomatoes, and basil.
- Bring the soup to a boil over high heat, then reduce the heat to medium low and simmer for 10 minutes. Add the tortellini and simmer until tender, about 5 minutes more. Turn off the heat and stir in the spinach.
- Sprinkle with parmesan cheese if desired and serve.
Notes
- Prepare and freeze the tomato soup base separately for a quick meal; add tortellini and spinach fresh when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 1317mg | 55% |
| Potassium | 263mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2850IU | 57% |
| Vitamin C | 11mg | 12% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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