This spinach tortellini soup is simple 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 chunk, we all know it’s a keeper!
Elements in spinach tortellini soup
This spinach tortellini soup has an herby tomato-based broth, thickened barely with Parmesan cheese. The flavour of the broth relies on the standard of tomatoes, so don’t skimp right here! It’s much like our Creamy Tortellini Soup however less complicated, with out the cream and with extra spinach. Listed here are a couple 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, the very best pasta to make use of for a tortellini soup is definitely tortelloni, a bigger form of tortellini! We desire this form as a result of it’s greater and extra satisfying flavor-wise. Ensure it’s refrigerated, as a result of this implies it’s contemporary pasta (and can cook dinner through the quick 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 simple to seek out the refrigerated part at your native grocery. It’s often not out there dried or frozen (although you will discover tortellini dried and frozen).
- The right way to inform the distinction shortly? 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 distinct cook dinner time and the bundle weights are totally different.
Use fireplace roasted tomatoes if potential
The opposite key to this spinach tortellini soup? Hearth roasted tomatoes! We use the sort of tomato typically in our recipes to convey huge taste in a brief cook dinner time.
- Hearth roasted tomatoes are a kind of canned tomato that’s cooked over an open flame earlier than canning. It makes the flavour superbly candy out of the can, as a substitute of acidic like many canned tomato varieties.
- The place to get them? Any such tomatoes have gotten fairly simple 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 should you can’t discover them? Substitute the highest quality canned tomatoes you will discover and improve the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavour nonetheless appears bitter.
Spinach tortellini soup storage data
This tortellini soup is greatest sizzling from the range! However if in case you have leftovers or wish to make it forward, we’ve received 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. If you happen to make it forward, you may make it with out the tortellini and refrigerate. Then warmth it up and cook 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 here are our prime tortellini recipes:
This spinach tortellini soup recipe is…
Vegetarian.
Description
This spinach tortellini soup is simple 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 customary 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 cook 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 cook dinner for 10 minutes.
- Add the tortellini or tortelloni and the child spinach and cook 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 will discover and improve the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavour nonetheless appears bitter.
- Class: Important Dish
- Technique: Stovetop
- Delicacies: Soup
- Weight loss program: Vegetarian
Key phrases: Spinach tortellini soup, tortellini soup with spinach
