Irresistibly Hearty: Delicious Parmesan Tomato Tortellini Soup

A comforting Hearty Delicious Parmesan Tomato Tortellini Soup that warms the soul, perfect for cozy nights in.

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Course: Dinner

Cuisine: Italian

Keyword: comfort food, cozy meal, Hearty Delicious Parmesan Tomato Tortellini Soup, Quick Recipe, soup, vegetarian option

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: bowls

Calories: 350kcal

Equipment

Large Pot
immersion blender

Ingredients

Soup Base

1 medium Yellow Onion Substitution: Shallots can be used for a milder flavor.
3 cloves Fresh Garlic Use garlic powder in a pinch, though fresh is preferred.
2 tablespoons Olive Oil Substitution: Avocado oil may also be used.
1 tablespoon Dried Italian Seasoning Substitution: Mix of dried oregano, basil, and thyme.
2 tablespoons All-Purpose Flour Substitution: Cornstarch can be used for gluten-free options.
4 cups Chicken or Vegetable Broth Use low-sodium options for better control over salt content.
28 ounces Diced Tomatoes Substitution: Use fresh tomatoes with similar weight.
1 teaspoon Granulated Sugar Substitution: Honey or maple syrup can also work.
Salt Essential for seasoning, adjusted to taste.
Pepper Essential for seasoning, adjusted to taste.

Main Ingredients

9 ounces Cheese Tortellini Note: Cooking time may vary for frozen tortellini.
1 cup Heavy Cream or Half-and-Half Substitution: Coconut milk for a dairy-free option.
2 cups Fresh Baby Spinach Substitution: Kale or Swiss chard can also be used.
½ cup Grated Parmesan Cheese Substitution: Pecorino Romano for a different flavor profile.

Instructions

Cooking Instructions

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 6-8 minutes. Stir in minced garlic and Italian seasoning, stirring for an additional minute until fragrant.
Create the Base: Sprinkle flour into the pot, stirring well for about 1 minute. Gradually add chicken or vegetable broth, whisking continuously to ensure the flour fully dissolves, creating a smooth base.
Add Tomatoes and Simmer: Stir in the diced tomatoes along with their juices. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-6 minutes with the lid slightly ajar, allowing flavors to meld.
Blend for Smoothness: Carefully use an immersion blender to blend the soup until smooth. Adjust the thickness by adding more broth if desired, keeping it creamy yet hearty.
Season the Soup: Add granulated sugar to counterbalance the acidity of the tomatoes. Season with salt and pepper, tasting as you go, to achieve a deliciously balanced flavor.
Finish with Tortellini and Cream: Stir in the cheese tortellini and simmer for another 8-10 minutes. Slowly pour in the heavy cream, adding fresh baby spinach until just wilted, about 1-2 minutes.

Notes

Optional: Top each bowl with extra grated parmesan cheese for a delightful finish. This soup can be customized with seasonal veggies or using vegetable broth for a vegetarian version.

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