Comfort in a Bowl: Creamy Tortellini Soup Recipe
There is something undeniably comforting about a warm bowl of soup on a chilly evening. And when it comes to comfort, few dishes can rival the creamy goodness of tortellini soup. Bursting with flavors, textures, and a hint of indulgence, creamy tortellini soup is a true delight. Packed with cheesy tortellini, sausage, and vegetables. You can have this delicious dinner ready in 30 minutes.
Crafting the Perfect Creamy Tortellini Soup:
This creamy Tortellini soup is one of the coziest and filling soups you can make. It has browned Italian sausage, tomatoes, fresh cheese tortellini, and spinach, cooked in the perfect blend of herbs and spices. I like to serve this soup with some freshly baked garlic bread and a small side of garden salad.
Want to change things up a bit? Tortellini soup is incredibly versatile. You can customize it to your liking by incorporating your favorite vegetables, herbs, and protein. Whether you're craving a classic edition with spinach and cheese tortellini or a heartier version with chicken and mushrooms, the possibilities are endless.
Do you love soup as much as we do? Here are just a few of our many favorites.
BUTTERNUT- CARROT GINGER SOUP,
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP
TIPS FOR MAKING TORTELLINI SOUP
- Try to use fresh tortellini. You can find these in the refrigerated aisle at most grocery stores. If you can't find them, you can always substitude with dried cheese tortellini.
- I used a mild Italian sausage in my recipe. I cut off the casing and rolled them into small 1-inch (3 cm) balls.
- You can substitude the spinach with kale if you like.
- Dried herbs work really well in this soup, however some fresh basil leaves torn at the end will definetely elevate the soup.
- The crushed red chili flakes add a small amount of heat and flavor, but you can omit it.
- If you have fresh grated parmesan cheese on hand, that would be best.
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Recipe
Creamy Tortellini Soup
Ingredients
- 2 tablespoon butter
- ΒΌ cup onion, finely chopped
- 2 small garlic cloves, finely minced
- 1 to 2 mild italian sausage (optional)
- 2 teaspoon italian seasoniong
- 2 tablespoon tomato paste
- 14 oz fire-roasted diced tomatoes
- 14 oz tomato puree
- β cup heavy cream
- 1 Β½ cups chicken stock
- ΒΎ teaspoon sea salt
- ΒΌ teaspoon pepper
- ΒΌ teaspoon chili flakes (optional)
- 5 oz cheese tortellini (I used fresh, but dried are also good)
- 3 tablespoon shredded parmesan cheese
- 1 Β½ cups spinach leaves
- fresh basil leaves for garnishing
Instructions
- 1. Heat the butter over medium heat. Add the chopped onion and saute until soft. If using sausage, you may add it now. Give it a quick brown, then add the garlic, and the italian herb seasoning. Sautee for 1 more minute.2. Stir in the tomato paste, then the diced tomatoes. Cook for a few minutes to soften up the tomatoes, then add the tomato puree and chicken stock. 3. Season with salt, pepper, and chili flakes (if using). Partially cover the pot with a lid, and let simmer for about 15 minutes. 4. Pour in the heavy cream and tortellini. Cook until the tortellini have cooked through, about 5 more minutes. 5. Add the spinach and the parmesan. Garnish with fresh basil. Enjoy!
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