Tomato Spinach Tortellini Soup
User Reviews
4.8
Tomato Spinach Tortellini Soup
Description
Fresh Roma tomatoes are briefly boiled and peeled before being seeded and diced to provide a vibrant tomato element to this soup. Yellow onions and garlic are sautéed in olive oil until softened, which forms the flavor base. Chicken broth and a touch of sugar help balance the tomato's acidity and provide a warm cooking liquid. Three-cheese tortellini is cooked in the broth to tender doneness while fresh spinach and chopped basil are stirred in near the end to maintain their color and texture. The soup is seasoned with salt and freshly ground black pepper, and served topped with finely shredded Parmesan cheese for added richness and umami. This recipe yields a large batch, ideal for group meals.
The soup is best enjoyed fresh, as the tortellini may become soggy if stored too long. Wine may be substituted for chicken broth but is not specified here. When fresh Roma tomatoes are unavailable, canned diced tomatoes may be used, added at the broth stage.
Adjust salt and pepper to taste, and serve with crusty bread if desired.
Ingredients
- 2 lb Roma tomato about 10 medium
- 1 1/2 Tbsp extra virgin olive oil
- 1 yellow onion 1 1/2 cups, finely chopped
- 6 cloves garlic minced
- 8 cups chicken broth then more to thin if desired, low-sodium
- 1 (20 oz) pkg. three cheese tortellini refrigerated
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 tsp granulated sugar
- 6 - 9 oz fresh spinach, chopped
- 3 Tbsp basil chopped, fresh
- 3/4 cup Parmesan Cheese for serving, finely shredded
Instructions
- Heat a pot of water to a boil and fill a medium mixing bowl with ice water. Once water in pot boils, carefully drop tomatoes into water and boil until easy to peel, about 4 minutes (if a few of them aren't peeling easily even once you slice through the skin, you can cut an "X" in the bottom of the tomato then return to water for about another minute until skins slightly pull alway).
- Remove from boiling water, let cool on a cutting board (or for faster cooling chill in a bowl of ice water) then peel seed and dice into bite size pieces, set aside.
- In a pot, heat olive oil over medium heat, add onion and saute until tender, about 5 - 6 minutes. Add garlic and saute 30 seconds longer.
- Pour in chicken broth and sugar, season with salt and pepper to taste, then bring to a boil over medium-high heat.
- Once it reaches a boil, add tortellini, season with salt and pepper to tastes and boil 7 minutes (or longer if directed on tortellini package).
- Stir in tomatoes, spinach and basil and cook until heated through and spinach wilts, about 30 seconds. Thin soup with more chicken broth if desired. Serve warm topped with Parmesan cheese.
Notes
- Canned diced tomatoes (2 cans of 14.5 oz) can replace fresh Roma tomatoes by adding them alongside chicken broth.
- This recipe yields a large pot of soup, so scale down if serving fewer people to avoid leftovers.
- Leftover tortellini in soup may become soggy overnight, so it's best consumed fresh.
User Reviews
Overall Rating
4.8
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