Spinach Tortellini Soup Recipe

Imagine a warm, comforting bowl of Spinach Tortellini Soup, filled with the vibrant flavors of Italy. This recipe combines the richness of cheese tortellini with the freshness of baby spinach, all nestled in a savory broth that’s both nourishing and delicious. The cultural significance of this dish lies in its ability to bring people together, much like traditional Italian meals that emphasize family and community. With its blend of creamy textures and aromatic herbs, this soup is perfect for cozy nights or special occasions.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 large celery ribs, diced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream (or regular milk for a lighter version)
• 9 ounces cheese tortellini
• 4 cups fresh baby spinach
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for serving

Instructions

1. : In a large pot, heat the olive oil over medium heat.
2. Sauté the Vegetables: Add the diced onion, minced garlic, carrots, and celery. Cook until the vegetables are softened and lightly browned, about 10 minutes.
3. Add Seasonings and Tomatoes: Stir in Italian seasoning and crushed red pepper flakes (if using). Add the diced tomatoes and cook for a few minutes until they start to break down.
4. Add Broth and Bring to Boil: Pour in the vegetable broth and bring the mixture to a boil.
5. Simmer the Soup: Reduce the heat to a simmer and let cook for 10 minutes to allow the flavors to meld.
6. Cook the Tortellini: Add the cheese tortellini to the pot and simmer for 4-5 minutes, or according to package instructions, until they are tender.
7. Add Spinach: Stir in the fresh baby spinach during the last 2 minutes of cooking to wilt.
8. Add Cream: Remove the pot from the heat and stir in the heavy cream. Season with salt and pepper to taste.
9. Serve: Ladle the soup into bowls and top with grated Parmesan cheese. Serve immediately.

Top Tips

• Use Fresh Spinach: Fresh baby spinach provides the best flavor and texture. Add it towards the end of cooking to preserve its nutrients and color.
• Adjust Creaminess: If you prefer a lighter soup, use less cream or substitute with milk or a plant-based alternative.
• Don’t Overcook Tortellini: Cook tortellini just until tender to maintain their texture.
• Simmer for Flavor: Letting the soup simmer allows the flavors to meld together beautifully.
• Season Gradually: Add salt and pepper gradually to avoid over-seasoning.
• Garnish with Fresh Herbs: Fresh herbs like parsley or basil add a bright, fresh flavor to the soup.

Variations

• Spicy Twist: Add more crushed red pepper flakes for an extra spicy kick.
• Italian Sausage Addition: Include cooked Italian sausage for added protein and flavor.
• Roasted Tomatoes: Use fire-roasted diced tomatoes for a deeper, smokier flavor.
• Lighter Version: Substitute heavy cream with almond milk or coconut milk for a dairy-free option.
• Kale Instead of Spinach: Use kale for a slightly different texture and flavor profile.
• Tomato Sauce Enhancement: Add a bit of tomato sauce for a richer tomato flavor.

Nutritional Guide

Additional nutritional notes: This Spinach Tortellini Soup is a balanced meal that combines carbohydrates from the tortellini and vegetables, protein from the cheese and spinach, and healthy fats from the cream. It’s a nutritious option for a comforting meal, especially when using low-sodium broth and moderate amounts of cream. For a healthier version, consider reducing the cream or using plant-based alternatives.