Creamy Tortellini Soup

Recette de soupe crémeuse aux tortellini avec tomates, épinards frais, parmesan et bouillon parfumé. Un plat réconfortant facile à préparer, parfait pour un dîner en famille, une recette italienne rapide et savoureuse à réaliser en une seule casserole.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, diced
• 2 cloves garlic, minced
• Pinch of crushed red pepper flakes (optional)
• ¼ cup all-purpose flour
• 3 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 8 ounces tomato sauce
• ½ teaspoon dried basil
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper, to taste
• 8 ounces refrigerated cheese tortellini
• ½ cup freshly grated Parmesan cheese
• 1 ½ cups fresh spinach leaves, packed
• ½ cup heavy cream or half-and-half
• ¼ cup fresh basil leaves, chopped

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Instructions

1. Sauté aromatics
   Heat olive oil and butter in a large saucepan over medium heat. Once melted, add the diced onion and cook, stirring occasionally, for about 5 minutes until softened. Stir in the garlic and cook for 1 more minute.
2. Build the base
   Sprinkle in the flour and cook, stirring constantly, for 1 minute to remove the raw taste.
3. Add liquids and seasonings
   Gradually whisk in the vegetable broth, followed by the diced tomatoes, tomato sauce, dried basil, and Italian seasoning. Season with salt, pepper, and red pepper flakes (if using). Bring to a gentle boil.
4. Cook the tortellini
   Add the cheese tortellini to the pot and cook for a few minutes, until tender.
5. Finish the soup
   Remove the pot from heat and stir in spinach, Parmesan, and cream until combined and creamy. Add the fresh basil just before serving.
6. Serve
   Ladle into bowls and serve warm with extra Parmesan on top, if desired.

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Tips

• For extra richness, use heavy cream instead of half-and-half.
• Taste the broth before adding tortellini and adjust seasoning to your preference.
• Don’t overcook the tortellini; it should be tender but not mushy.
• Add the spinach at the very end to keep its bright green color.

Variations and Substitutions

• Protein boost: Add cooked chicken, sausage, or shrimp.
• Vegetarian swap: Use vegetable broth and skip any meat add-ins.
• Different greens: Substitute spinach with kale or Swiss chard.
• Tortellini options: Try meat-filled tortellini or ravioli for variation.
• Dairy-free: Use coconut cream and dairy-free Parmesan alternatives.

FAQs

Can I make this soup ahead of time?
Yes, but it’s best to cook the tortellini just before serving. If making ahead, store the soup and tortellini separately.

How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Can I freeze this soup?
The base can be frozen, but tortellini and cream don’t freeze well. Add those fresh after reheating.

Serving Suggestions

• Serve with warm crusty bread or garlic bread for dipping.
• Pair with a simple green salad for a complete meal.
• Top with extra Parmesan and freshly cracked black pepper before serving.

Why You’ll Love This Recipe

This creamy tortellini soup is hearty, comforting, and full of flavor. It combines tender cheese tortellini, fresh spinach, a tomato-based broth, and a touch of cream for a rich and satisfying dish. Perfect for busy weeknights or cozy weekends, it’s a one-pot meal that’s both easy and impressive.