Tortellini Soup with Creamy Tomato Brothmushrooms and spinach
This meal will be your go-to way to fancy up store-bought tortellini. Olive Garden's got nothing on you!
Smarts: Use this creamy pureed soup base for all sorts of ingredients, not just tortellini.
Ingredients
- Garlic - 4 cloves, minced
- Onions - 1, chopped
- Carrots - 2, chopped
- Mushrooms, brown or cremini - 3/4 lb, sliced
- Diced tomatoes, preferably fire-roasted (28 oz / 794 g can) - 1 can
- Tortellini, fresh or frozen - 10 oz
- Cooking oil - 1 Tbsp
- Red pepper flakes - 1/2 tsp
- Basil, dried - 1/2 Tbsp
- Vegetable broth - 3 cups
- Cream (opt) - 2 to 4 Tbsp
- Baby spinach - 5 oz
- Lemons - 1/2, juice of
Nutrition Facts
Prep
Make
- Cook tortellini according to package instructions and then drain.
- Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, onions, and carrots to heated oil with a sprinkle of salt, red pepper flakes, and basil. Saute for ~5 minutes.
- Add tomatoes, broth, and some salt and pepper. Bring to a boil and then simmer for 4 to 6 minutes.
- Puree with an immersion blender or in batches in a blender. If using an immersion blender, you might want to transfer pot into sink since there might be spattering.
- Return pot to medium-high heat and fold in mushrooms. Cook until tender, 3 to 4 minutes.
- Turn off heat, and stir in cream (if using), tortellini, and spinach. Finish with lemon juice, and season to taste with more salt and pepper. Enjoy your comforting soup!
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Reviews
This meal has 66 reviews
So delicious and so easy! I replaced the shrimp with ground pork (knew I'd be having this as leftovers for the next few days and didn't want to risk the shrimp turning rubbery when I reheat the soup). Love everything about this soup!
Added some Greek yogurt in lieu of cream. Very good overall -- was like a soupy pasta sauce. My spinach leaves were too big -- would tear or cut down a bit next time.
Good, but I thought it was a little too tangy.
A bit too spicy
Really liked it! It was very filling... I didn't think it needed cream so I didn't add it. A little too spicy for the kids though... Next time I won't use so much red pepper flakes...
This recipe was wonderful and very filling. The red pepper flakes give it a nice mild kick.