Craving something warm and satisfying? This tomato tortellini soup recipe is the perfect choice! With rich tomato flavors, tender tortellini, and a hint of herbs, it’s like a hug in a bowl. Quick to prepare and packed with nutrients, it’s a fantastic option for busy weeknights or cozy weekends. Let’s dive into the details of this delightful dish!
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups vegetable broth
– 1 package (9 oz) refrigerated tortellini
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately 250 calories, 8g protein, 30g carbohydrates, 10g fat, and 5g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Pour in the crushed tomatoes and vegetable broth.
- Add dried basil and oregano, stirring to combine.
- Bring the mixture to a boil, then reduce to a simmer.
- Add the tortellini and cook according to package instructions, usually about 5-7 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let it cool slightly.
- Serve hot, garnished with fresh parsley.
Alternative Ingredients
You can substitute the tortellini with any pasta of your choice. For a gluten-free version, use gluten-free tortellini or pasta. Additionally, canned diced tomatoes can be used instead of crushed tomatoes for a chunkier texture.
Serving and Pairings
This soup pairs wonderfully with crusty bread, a side salad, or grilled cheese sandwiches. For a heartier meal, consider adding some sautéed spinach or kale.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave. This soup can be frozen, but the tortellini may become mushy upon thawing.
Cooking Mistakes
- Using too much salt can overpower the flavors, so season gradually.
- Don’t overcook the tortellini; it should be al dente.
- Using low-quality canned tomatoes can affect the taste.
- Skipping the herbs may result in a bland soup.
- Not sautéing the onion and garlic enough will miss out on flavor.
Helpful Tips
- For extra creaminess, stir in a splash of cream before serving.
- Use fresh herbs for a brighter flavor.
- Experiment with different vegetable broths for varied taste.
- Make a larger batch and freeze for quick meals later.
FAQs
Can I use frozen tortellini instead?
Yes, frozen tortellini can be used. Just add it directly to the soup and cook until heated through, typically a few extra minutes.
Is this soup vegan?
To make this soup vegan, ensure you use vegetable broth and vegan tortellini. Most store-bought tortellini contains cheese, so check the label.
How long does the soup last in the fridge?
The soup can last in the refrigerator for up to 3 days when stored properly in an airtight container.
Can I add vegetables to the soup?
Absolutely! Adding vegetables like spinach, carrots, or zucchini can enhance both the flavor and nutritional value of the soup.
Is this soup gluten-free?
To make this soup gluten-free, use gluten-free tortellini and ensure your broth is also gluten-free.
Conclusion
This tomato tortellini soup recipe is a delightful and hearty dish that brings warmth and comfort to your table. Perfect for a quick weeknight dinner or a cozy weekend meal, it’s sure to become a family favorite. Enjoy every spoonful!
Tomato Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 4 cups vegetable broth
- 1 package 9 oz refrigerated tortellini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Pour in the crushed tomatoes and vegetable broth.
- Add dried basil and oregano, stirring to combine.
- Bring the mixture to a boil, then reduce to a simmer.
- Add the tortellini and cook according to package instructions, about 5-7 minutes.
- Season with salt and pepper to taste.
- Remove from heat and let it cool slightly.
- Serve hot, garnished with fresh parsley.