This spinach tortellini soup is straightforward and bursting with taste! Veggies, herbs and Parmesan cheese make a deliciously savory broth.
Right here’s a tasty, easy soup that impresses each time: Spinach Tortellini Soup! This one is for the books. Doughy pillows of tortellini float in a tangy, tomato broth seasoned with Italian herbs and Parmesan cheese. It’s loaded up with nutrient-dense spinach and tender greens like carrot and fennel, which add nuance and crunch. Sprinkle with Pecorino Romano cheese and it’s a complete triumph. Our family and friends couldn’t get sufficient: when it’s “wow!” from the primary chew, we all know it’s a keeper!
Components in spinach tortellini soup
This spinach tortellini soup has an herby tomato-based broth, thickened barely with Parmesan cheese. The flavour of the broth depends on the standard of tomatoes, so don’t skimp right here! It’s just like our Creamy Tortellini Soup however easier, with out the cream and with extra spinach. Listed below are a number of notes on the components you’ll want:
- Olive oil
- Onion
- Fennel
- Carrot
- Garlic
- Crushed fireplace roasted tomatoes
- Vegetable broth
- Parmesan cheese
- Oregano, garlic powder, dried thyme, salt, and pepper
- Refrigerated cheese tortellini or tortelloni
- Spinach
- Contemporary floor black pepper
Use refrigerated tortelloni
Seems, one of the best pasta to make use of for a tortellini soup is definitely tortelloni, a bigger form of tortellini! We want this form as a result of it’s greater and extra satisfying flavor-wise. Be certain that it’s refrigerated, as a result of this implies it’s contemporary pasta (and can prepare dinner in the course of the brief simmering time). Don’t use dried tortellini! Right here’s the distinction between tortellini vs tortelloni:
- Tortelloni is a pasta form that’s bigger than tortellini with a crammed middle. Tortellini is smaller and ring formed, with a gap within the center.
- The place to seek out it? Tortelloni is straightforward to seek out the refrigerated part at your native grocery. It’s normally not out there dried or frozen (although you could find tortellini dried and frozen).
- inform the distinction rapidly? Tortellini has a gap within the center, whereas tortelloni has a strong middle that encloses the filling.
- Both method: don’t use dried pasta! It has a special prepare dinner time and the bundle weights are completely different.
Use fireplace roasted tomatoes if potential
The opposite key to this spinach tortellini soup? Hearth roasted tomatoes! We use such a tomato typically in our recipes to convey large taste in a brief prepare dinner time.
- Hearth roasted tomatoes are a sort of canned tomato that’s cooked over an open flame earlier than canning. It makes the flavour superbly candy out of the can, as an alternative of acidic like many canned tomato varieties.
- The place to get them? The sort of tomatoes have gotten fairly straightforward to seek out in grocery shops within the US; they’re offered by a number of manufacturers (Muir Glen is a favourite of ours). Look within the canned tomatoes part.
- What when you can’t discover them? Substitute the highest quality canned tomatoes you could find and enhance the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavour nonetheless appears bitter.
Spinach tortellini soup storage information
This tortellini soup is finest sizzling from the range! However when you’ve got leftovers or need to make it forward, we’ve bought some ideas.
- Retailer leftovers refrigerated for as much as 5 days. The flavour will get even higher over time!
- Reheat over the stovetop for a couple of minutes till warmed via. Should you make it forward, you may make it with out the tortellini and refrigerate. Then warmth it up and prepare dinner the tortellini proper earlier than serving. This enables the broth to not soak into the tortellini throughout storage (but it surely’s not required).
Extra tortellini recipes
Need extra with tortellini (or…tortelloni?). Listed below are our high tortellini recipes:
This spinach tortellini soup recipe is…
Vegetarian.
Description
This spinach tortellini soup is straightforward and bursting with taste! Veggies, herbs and Parmesan cheese make a deliciously savory broth.
- 2 tablespoons olive oil
- 1 small yellow onion, small diced
- 1 fennel bulb, small diced
- 1 medium carrot, peeled and small diced
- 3 garlic cloves, minced
- 28-ounce can crushed fireplace roasted tomatoes*
- 4 cups vegetable broth
- ½ cup shredded Parmesan cheese
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- 9 ounces refrigerated cheese tortellini or tortelloni
- 4 cups (4 ounces) child spinach (or chopped commonplace spinach)
- Contemporary floor black pepper
- To garnish: grated Pecorino Romano or Parmesan cheese
- In a big pot or Dutch oven, warmth the olive oil over medium warmth. Add the onion, carrot, fennel, and garlic and prepare dinner for six to eight minutes, stirring often, till the onions are translucent.
- Add the crushed tomatoes, vegetable broth, Parmesan cheese, oregano, garlic powder, thyme, and kosher salt. Deliver to a simmer, then prepare dinner for 10 minutes.
- Add the tortellini or tortelloni and the newborn spinach and prepare dinner for two to three minutes, till spinach is wilted. Season with contemporary floor black pepper. Ladle into bowls and garnish with grated Pecorino Romano or Parmesan cheese.
Notes
*Can’t discover fire-roasted tomatoes? Substitute the highest quality canned tomatoes you could find and enhance the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavour nonetheless appears bitter.
- Class: Major Dish
- Methodology: Stovetop
- Delicacies: Soup
- Weight-reduction plan: Vegetarian
Key phrases: Spinach tortellini soup, tortellini soup with spinach
