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To make this soup, you need some key ingredients: - 1 tablespoon olive oil - 1 small onion, finely diced - 2 garlic cloves, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a lighter choice) - 9 ounces fresh cheese tortellini - 2 cups fresh spinach, rinsed and chopped - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper, to taste - Grated Parmesan cheese for garnish (optional) These ingredients blend well to create a creamy, rich soup that’s full of flavor. The tortellini adds a nice texture, while spinach gives a fresh taste. You can change a few things if you like. For a bit more flavor, try adding: - Carrots, diced small - Celery, finely chopped - Fresh herbs like basil or parsley If you want to keep it lighter, swap heavy cream with coconut milk. Also, feel free to use frozen tortellini if fresh is not available. You don’t need many tools for this recipe. Here’s what you should have: - A large pot for cooking - A wooden spoon for stirring - A sharp knife for chopping - A cutting board for prep With these tools, you can easily whip up this tasty soup. They help make the cooking process smooth and enjoyable. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once the oil is warm, add 1 small onion, finely diced. Sauté the onion for about 3-4 minutes. You want the onion to be soft and clear. Next, add 2 minced garlic cloves to the pot. Cook the garlic for 30 seconds. Stir it well so it does not burn. The garlic should smell great. Now, carefully pour in 4 cups of vegetable broth. Turn up the heat to bring it to a gentle boil. Once it boils, reduce the heat a bit. Stir in 1 cup of heavy cream. Let the mixture simmer for 5 minutes. Stir it from time to time to keep it from sticking. After the soup has simmered, it’s time for the tortellini. Add 9 ounces of fresh cheese tortellini to the pot. Follow the package instructions for cooking time, which is usually about 5-7 minutes. You want the tortellini to be al dente, or firm to the bite. Once the tortellini is tender, gently fold in 2 cups of fresh spinach. Sprinkle in 1 teaspoon of Italian seasoning. Cook for an additional 2-3 minutes. This will let the spinach wilt down nicely. Taste the soup and add salt and freshly ground black pepper to your liking. Now, it’s time to serve! Ladle the soup into large bowls. If you like, sprinkle grated Parmesan cheese on top for extra flavor. For an elegant finish, drizzle a little olive oil on top. A sprig of fresh basil or parsley adds a lovely touch too. Enjoy your warm and comforting soup! To boost flavor in your One-Pot Spinach Tortellini Soup, use fresh herbs. Add basil or parsley right before serving. They bring a fresh taste. You can also try a squeeze of lemon juice. This will brighten the soup. If you like heat, add red pepper flakes. Just a pinch can make a big difference. One common mistake is overcooking the tortellini. Follow the package time closely. If you cook them too long, they can become mushy. Another mistake is not tasting as you cook. Always taste your soup before serving. Adjust the salt and pepper to your liking. Lastly, don’t add spinach too early. It cooks quickly and should be added last. This keeps it vibrant and fresh. For the best texture, start with sautéing the onion until soft. This builds a good base. When adding the cream, stir often to keep it smooth. If you want a thicker soup, let it simmer longer. You can also blend a portion of the soup for a creamy feel. Just remember to leave some tortellini and spinach chunks for a nice bite! {{image_4}} You can boost your One-Pot Spinach Tortellini Soup by adding protein like chicken or sausage. For chicken, use cooked, shredded pieces. Add them when you mix in the tortellini. If you prefer sausage, slice it and brown it first in the pot. This adds great flavor. Both options make the soup heartier and more filling. To keep this soup vegetarian or dairy-free, swap out the heavy cream for coconut milk. This change keeps it creamy while being lighter. You can also use vegetable broth instead of chicken broth. For added flavor, include more spices or herbs. Nutritional yeast can replace Parmesan cheese for a cheesy taste without dairy. If you like spice, add red pepper flakes while cooking. Start with a pinch and adjust to your taste. You can also use a dash of hot sauce in each bowl before serving. This adds a nice kick to the creamy soup. Experiment with fresh jalapeños for a fresh heat. To keep your One-Pot Spinach Tortellini Soup fresh, store it in an airtight container. Let the soup cool down before sealing it. Place it in the fridge if you plan to eat it within three days. Make sure to label the container with the date. When ready to enjoy leftovers, pour the soup into a pot. Heat it on medium-low heat. Stir often to prevent burning. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps it heat evenly. If you want to freeze the soup, do it right after cooking. Use a freezer-safe container. Leave some space at the top, as liquids expand when frozen. The soup can last up to three months in the freezer. To thaw, move it to the fridge overnight before reheating. One-Pot Spinach Tortellini Soup can last in the fridge for about 3-4 days. Store it in an airtight container. If you want to keep it longer, you can freeze it. When frozen, it can last up to 3 months. Just remember to let it cool before you freeze it. Yes, you can use frozen tortellini in this soup. Just add the frozen tortellini directly to the pot during cooking. It may take a little longer to cook, about 8-10 minutes. Always check the package for the right cooking time. Absolutely! This soup is great for meal prep. You can make a big batch and store it for the week. Just remember to keep the soup and any toppings separate until you serve it. This way, everything stays fresh and tasty. This soup pairs well with crusty bread or a fresh salad. You can also serve it with garlic bread for a tasty twist. For a fun touch, add a sprinkle of crushed red pepper for some heat. Enjoy your meal! One-Pot Spinach Tortellini Soup is simple to make and packed with flavor. We covered essential ingredients, cooking steps, and tips to avoid mistakes. You can enhance it with protein or spice for extra taste. Proper storage ensures your soup stays fresh for later. Keep these ideas in mind as you create your own delicious version. Cooking should be fun and rewarding, so enjoy every bowl!

One-Pot Spinach Tortellini Soup

Warm up with this creamy one-pot spinach tortellini soup that's perfect for any day of the week! This quick and easy recipe combines rich flavors with fresh ingredients, making it a comforting meal your family will love. From sautéing onions and garlic to adding cheesy tortellini and vibrant spinach, this soup is a delightful treat. Click through to explore the full recipe and enjoy a bowl of goodness tonight!
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Ingredients
  

1 tablespoon olive oil

1 small onion, finely diced

2 garlic cloves, minced

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut milk for a lighter option)

9 ounces fresh cheese tortellini

2 cups fresh spinach, thoroughly rinsed and chopped

1 teaspoon Italian seasoning

Salt and freshly ground black pepper, to taste

Grated Parmesan cheese for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until the onion becomes translucent and soft, which should take about 3-4 minutes.

    Add the minced garlic to the pot and cook for an additional 30 seconds, stirring continuously until the garlic becomes fragrant.

      Carefully pour in the vegetable broth and increase the heat to bring the mixture to a gentle boil.

        Reduce the heat slightly and stir in the heavy cream. Allow the mixture to simmer for about 5 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.

          Introduce the fresh tortellini into the broth and cook according to the package instructions, typically about 5-7 minutes, or until the tortellini reaches an al dente texture.

            Once the tortellini is tender, gently fold in the chopped spinach and sprinkle in the Italian seasoning. Cook for an additional 2-3 minutes until the spinach is fully wilted and incorporated.

              Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed.

                Serve the soup warm, topping each bowl with a sprinkle of grated Parmesan cheese if desired for added flavor and richness.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: Serve in large, rustic bowls and drizzle a tiny bit of olive oil on top just before serving for an elegant finish. Add a sprig of fresh basil or parsley to elevate the visual appeal.