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Tortellini Soup with Creamy Tomato Broth
mushrooms and spinach

Active: 20 min Total: 35 min
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.
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Cuisines

Ingredients

Metric
Servings:
4
Tortellini Soup with Creamy Tomato Broth:
  • 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

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Prep

  1. Garlic / Onions / Carrots / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Diced tomatoes - Drain.

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Make

  1. Cook tortellini according to package instructions and then drain.
  2. 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.
  3. Add tomatoes, broth, and some salt and pepper. Bring to a boil and then simmer for 4 to 6 minutes.
  4. 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.
  5. Return pot to medium-high heat and fold in mushrooms. Cook until tender, 3 to 4 minutes.
  6. 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!

Nutrition Facts

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