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Here’s what you will need to make creamy spinach tortellini soup. Each ingredient brings great taste and texture. - 2 cups cheese tortellini (fresh or frozen) - 4 cups vegetable broth - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream or coconut cream - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 tablespoons olive oil - Freshly grated Parmesan cheese (for serving) This soup shines with the rich flavor of cheese tortellini and the freshness of spinach. The creamy base makes it comforting and delicious. Don't forget the Parmesan cheese! It adds a nice touch at the end. If you want a kick, toss in the red pepper flakes. You can also mix and match with different tortellini or creams. Gather these ingredients, and you are ready to cook! 1. Sautéing the onion and garlic Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 medium diced onion. Sauté for about 5 minutes, until the onion is soft and translucent. Then, add 3 minced garlic cloves. Cook for 1 more minute, stirring often to avoid burning. 2. Adding broth and tortellini Next, pour in 4 cups of vegetable broth. Bring this mix to a gentle simmer. Once it simmers, stir in 2 cups of cheese tortellini. You can use fresh or frozen tortellini. Add 1 teaspoon of dried oregano and 1 teaspoon of dried basil. If you like a kick, add 1/2 teaspoon of red pepper flakes. Cook for 5 to 7 minutes, until the tortellini is tender. 3. Incorporating cream and spinach Reduce the heat to low. Next, pour in 1 cup of heavy cream or coconut cream. Stir well to combine it with the soup. Heat it gently, but don’t let it boil. Now, add 2 cups of roughly chopped fresh spinach. Cook for another 2-3 minutes until the spinach wilts. 4. Final seasoning and serving tips Taste your soup and add salt and pepper as needed. Once everything is mixed and warmed through, it’s time to serve. Ladle the soup into bowls and sprinkle freshly grated Parmesan cheese on top for extra flavor. Enjoy your creamy spinach tortellini soup hot! - Ensuring the tortellini is cooked properly To cook tortellini just right, follow the package instructions. Fresh tortellini cooks fast, usually in about 5 minutes. For frozen, give it a few extra minutes. Check for a tender bite before you add the cream. Overcooking can make it mushy. - How to balance flavors with seasonings Flavor is key in this soup. Use fresh garlic and onion for a strong base. Dried herbs like oregano and basil add depth. If you like some heat, add red pepper flakes. Always taste as you go. Adjust salt and pepper to suit your liking. - Cream alternatives for dietary preferences If you want a lighter option, use coconut cream instead of heavy cream. It gives a nice richness and a hint of sweetness. For a dairy-free choice, try almond milk or oat milk. Just know these may alter the soup's final taste. {{image_2}} You can change this soup in many fun ways. First, if you want a vegetarian twist, try adding different vegetables. Carrots, bell peppers, or zucchini work great. Just chop them up and toss them in when you sauté the onion. This adds color and extra nutrients. Next, if tortellini is not your favorite, swap it out for other pasta. You can use shells, penne, or even orzo. Just make sure to adjust the cooking time based on the pasta type you choose. Lastly, you can play with the spice level. If you like heat, add more red pepper flakes. For a milder soup, skip them altogether. You can also try adding a pinch of smoked paprika for a unique flavor. These simple changes keep the soup fresh and exciting every time you make it! To keep your creamy spinach tortellini soup fresh, store it in the fridge. Use an airtight container. This helps keep out air and moisture. Your soup will stay good for about three days. If you want to save it longer, freezing is a great option. Let the soup cool completely before you freeze it. Then, pour it into freezer-safe bags or containers. Make sure to leave some space for the soup to expand while it freezes. You can keep it in the freezer for up to three months. When you're ready to eat your frozen soup, thaw it in the fridge overnight. Reheat it gently on the stove over low heat. Stir it often to ensure even warming. If the soup is too thick, add a little water or broth. Always check your soup before eating. If it has an off smell or strange color, it's best to throw it away. Trust your senses; they are your best guide. Following these tips will help you enjoy your creamy spinach tortellini soup even after the first serving! Can I use frozen spinach instead of fresh? Yes, you can use frozen spinach. Just thaw it and drain excess water. This saves time and still gives you great flavor. What can I substitute for heavy cream? You can use coconut cream or a plant-based milk. Both options keep the soup rich and creamy while being lighter. How do I add protein to the soup? You can add cooked chicken, sausage, or beans. This boosts the protein and makes the soup more filling and hearty. Is this soup suitable for meal prep? Absolutely! This soup stores well in the fridge for up to three days. You can also freeze it for later. Just reheat before serving for a warm meal. This blog post covered how to make Creamy Spinach Tortellini Soup. We discussed key ingredients, cooking steps, and helpful tips. You learned how to adjust flavors and substitute items. This soup is easy to prepare and offers room for creativity. You can explore different vegetables or pasta types. Also, storing leftovers is simple with the right methods. Enjoy this dish with family or friends. Give it a try, and you won't be disappointed!

Creamy Spinach Tortellini Soup

Warm up with a bowl of creamy spinach tortellini soup that’s packed with flavor and nutrition! This simple recipe combines tender tortellini, fresh spinach, and a rich, creamy broth, making it the perfect comfort food for any day. In just 25 minutes, you can create a delicious meal that's sure to satisfy. Click through to discover the full recipe and elevate your soup game today!
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Ingredients
  

2 cups cheese tortellini (fresh or frozen)

4 cups vegetable broth

2 cups fresh spinach, roughly chopped

1 cup heavy cream or coconut cream

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 tablespoons olive oil

Freshly grated Parmesan cheese (for serving)

Instructions
 

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

    Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.

      Pour in the vegetable broth and bring to a gentle simmer.

        Stir in the tortellini, oregano, basil, and red pepper flakes (if using). Cook for about 5-7 minutes, or until the tortellini are cooked through.

          Reduce the heat to low and pour in the heavy cream, stirring to combine. Allow the soup to gently heat through, being careful not to let it boil.

            Add the chopped spinach to the pot and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.

              Serve hot, garnished with freshly grated Parmesan cheese on top.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4