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- 1 package refrigerated cheese tortellini - 4 cups vegetable broth (preferably low-sodium) - 1 cup heavy cream - 1 cup fresh spinach, chopped - 1 medium carrot, finely diced - 1 small onion, finely diced - 2 cloves garlic, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 2 tablespoons olive oil - Grated Parmesan cheese for garnish In this recipe, you will use simple yet flavorful ingredients. The cheese tortellini serves as the star, bringing a delightful texture. A good vegetable broth adds depth and warmth. Heavy cream makes the soup rich and creamy. Fresh spinach not only adds color but also nutrients. The carrot and onion provide sweetness and crunch. Garlic and herbs work together to create a fantastic aroma. Salt and pepper are key for balancing the flavors. For added richness, drizzle olive oil on top before serving. Grated Parmesan cheese gives a salty kick, enhancing the overall taste. You can mix and match garnishes based on your likes. Enjoy! 1. Heat 2 tablespoons of olive oil in a large pot over medium heat. 2. Add 1 small diced onion and 1 finely diced medium carrot. 3. Sauté for about 3-4 minutes. Wait until the onion turns soft and clear. 1. Stir in 2 minced cloves of garlic and 1 teaspoon of dried Italian herbs. 2. Cook these for about 1 minute until the smell fills your kitchen. 1. Gradually pour in 4 cups of vegetable broth, stirring gently. 2. Bring the mixture to a gentle simmer over medium heat. 3. Add 1 package of refrigerated cheese tortellini. Cook according to package instructions, usually 4-5 minutes. 1. Lower the heat and slowly stir in 1 cup of heavy cream. 2. Add 1 cup of chopped fresh spinach until it wilts and brightens the soup. 1. Season with salt and pepper to your taste. 2. Serve hot in bowls, topped with grated Parmesan cheese for extra flavor. To get that rich creaminess, add the cream slowly. This helps it blend well. Keep your heat low while you mix in the cream. High heat can cause it to boil, which is not what we want. Boiling can ruin the texture and flavor of the soup. You can boost the taste with extra herbs. Try adding fresh basil or parsley for a bright kick. A pinch of red pepper flakes can add warmth. For garnishing, feel free to swap out Parmesan with feta or goat cheese. Each brings a unique twist to the flavor. To save time, pre-chop your vegetables. This way, you can toss them in the pot quickly. Using pre-prepared tortellini cuts down on cooking time. Look for fresh or frozen options. They cook quickly and taste great, making your soup ready in a flash. {{image_4}} You can boost your soup with protein. Shredded chicken makes a great addition. It adds heartiness and flavor. Simply stir in cooked chicken after adding the cream. For a meaty touch, try sausage. Cook the sausage in the pot before adding the onion. This way, the soup gains a rich flavor. If you prefer plant-based options, use chickpeas or lentils. They add protein without meat. Simply stir them in with the tortellini. This way, you keep the soup filling and tasty. You can switch up the vegetables in your soup. If spinach isn't your favorite, try kale or Swiss chard. Both add a nice texture and taste. For a sweeter touch, use peas or corn. They cook quickly and bring a pop of color. Seasonal vegetables can change your soup's flavor. In fall, add diced butternut squash. In winter, try adding Brussels sprouts. These options keep your soup fresh and exciting year-round. Using homemade broth can elevate your soup. It adds depth and richness. If you don’t have time, a good low-sodium store broth works too. To spice things up, add red pepper flakes or hot sauce. A pinch of red pepper adds warmth without overwhelming the dish. You can easily adjust the heat to your taste. These tweaks make your Minute Creamy Tortellini Soup unique every time you make it. To keep your Minute Creamy Tortellini Soup fresh, cool it down first. Then, spoon it into airtight containers. Use glass or BPA-free plastic containers for the best results. This soup will stay good in the fridge for up to 3 days. You can reheat this soup on the stovetop or in the microwave. For the stovetop, warm it over low heat. Stir often to keep it even. If using the microwave, heat in short bursts. Stir after each burst to avoid hot spots. To keep the creaminess, add a splash of extra cream while reheating. For freezing, do not add cream yet. Cool the soup and pour it into freezer-safe containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat gently and stir in the cream for a rich finish. Minute Creamy Tortellini Soup stays fresh for about 3 to 4 days in the fridge. Store it in an airtight container. Look for signs of spoilage like off smells or changes in color. If you see any mold, throw it away. Yes, you can make this soup dairy-free. Use coconut milk or cashew cream instead of heavy cream. Both options add a nice creaminess. Just check that your tortellini is also dairy-free. This soup goes well with crusty bread or a fresh salad. A simple green salad with lemon dressing can brighten the meal. You can also pair it with garlic bread for a tasty side. You can prep the ingredients ahead. Chop the veggies and store them in the fridge. You can also cook the soup without adding cream. Just add the cream when you're ready to serve for that fresh taste. In this blog post, I shared how to make a rich and creamy tortellini soup. You learned about essential ingredients like tortellini, broth, and cream. I explained easy steps to prepare the soup, from sautéing veggies to seasoning. You can add protein or change the vegetables for your taste. Remember to store leftovers correctly and reheat them for the best texture. Enjoy this comforting dish that warms your soul. Your kitchen will smell wonderful, and every spoonful will delight you!

Minute Creamy Tortellini Soup

Warm up with this delicious Minute Creamy Tortellini Soup! This quick and easy recipe combines creamy broth, tender cheese tortellini, and fresh spinach for a comforting meal that's ready in just 20 minutes. Perfect for busy nights, it's a bowl of pure satisfaction. Gather your ingredients and click through to explore this recipe that will impress your family and friends! Your taste buds will thank you.
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Ingredients
  

1 package (9 oz) refrigerated cheese tortellini

4 cups vegetable broth (preferably low-sodium)

1 cup heavy cream

1 cup fresh spinach, chopped

1 medium carrot, finely diced

1 small onion, finely diced

2 cloves garlic, minced

1 teaspoon dried Italian herbs

Salt and pepper to taste

2 tablespoons olive oil

Grated Parmesan cheese for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. When hot, add the diced onion and carrot. Sauté for about 3-4 minutes, or until the onion turns translucent and soft.

    Stir in the minced garlic and dried Italian herbs. Cook for an additional minute, stirring frequently until the mixture is aromatic.

      Gradually pour in the vegetable broth, stirring gently to combine. Bring the mixture to a gentle simmer over medium heat.

        Once simmering, add the cheese tortellini and cook according to package instructions, typically around 4-5 minutes, or until tender and floating.

          When the tortellini is cooked, reduce the heat to low. Slowly incorporate the heavy cream into the soup, stirring continuously until the soup becomes rich and creamy.

            Add the chopped fresh spinach to the pot, stirring until it wilts. Season the soup with salt and pepper to taste. Let it heat through for another minute.

              Serve the soup hot in bowls, generously garnished with grated Parmesan cheese on top for an extra touch of flavor.

                - Presentation Tips: For a delightful finish, drizzle a little olive oil on top and add a sprinkle of freshly cracked black pepper before serving. Enjoy with crusty bread for dipping!

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