Creamy Tomato and Spinach Tortellini Soup
A comforting and flavorful soup featuring cheese tortellini in a creamy tomato and spinach broth. A quick and satisfying lunch option.
Ingredients
- about 450 g Cheese tortellini
- about 790 g Canned crushed tomatoes
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- about 142 g Fresh spinach
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Dried basil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 1 tablespoon of olive oil to the pot.
- 2Add the 2 cloves of minced garlic to the warm olive oil. Cook for about 30 seconds, stirring constantly, until you can smell the garlic's fragrance. Be careful not to let it burn.
- 3Pour the about 790 g of canned crushed tomatoes into the pot. Add the 4 cups of vegetable broth, 1 teaspoon of dried basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together and bring the mixture to a gentle simmer, which is when small bubbles rise to the surface.
- 4Add the about 450 g of cheese tortellini to the simmering soup. Cook for the amount of time recommended on the tortellini's packaging, usually about 7-10 minutes, until the tortellini are tender and float to the surface.
- 5Reduce the heat to low. Stir in the 1/2 cup of heavy cream until it is fully combined. Add the about 142 g of fresh spinach to the pot. Stir gently until the spinach wilts into the soup, which should take about 1-2 minutes.
- 6Serve the creamy tomato and spinach tortellini soup immediately.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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