Sigh to Tortellini with creamy spinach – Budget bytes

I never need an excuse to make a pan of this creamy soup in Tortellini of spinach. Seriously, I have been shared this recipe for the first time for the first time, and I always Add it all year round! He has a rich and creamy tomato broth, hearty cheese tortellini to sink your teeth, a mixture of vegetables, and all that you might want from a comfortable soup bowl. In addition, the remains are great, so come at lunch time tomorrow, you will be really happy to have done it. 😉

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“This is my new last minute meal. My super picky child even says that it is his favorite soup. Thank you for having made my life easier! :)”

Carrie

Easy recipe for Tortellini spinach soup

This soup, at the base, is super basic, but the ingredients are added to a large flavor. This Tortellini creamy soup is a generous bowl that will keep you full. It starts with a classic mixture of onion, carrot, celery and garlic, then built with a rich tomato paste and crushed tomatoes for the depth. Tortellini cheese makes it very satisfactory, and this touch of cream at the end brings together everything. It’s simple, generous and exactly the kind of meal that I like when I want something easy but always completely delicious.

Creamy tortellini soup

This Tortellini creamy soup offers a rich tomato broth, hearty cheese tortellini, a mixture of vegetables and tons of comfort in a bowl!Step -by -step photos can be seen under the recipe card.

• 1 yellow onion ($ 0.70)
• 2 carrots ($ 0.20)
• 2 ribs celery ($ 0.20)
• 4 cloves ($ 0.16)
• 2 Tablespoon olive oil ($ 0.44)
• 4 Tablespoon Tomato paste ($ 0.36)
• 28 Oz. Crushed tomatoes ((one might) $ 1.67)
• 1½ teaspoon Italian seasoning ($ 0.15 *)
• 4 cups vegetable broth ($ 0.52)
• 19 Oz. Cheese tortellini (Frozen, $ 2.98 **)
• ½ cup thick cream ($ 0.82 ***)
• 4 Oz. fresh spinach ($ 1.20 ****)
• ¾ teaspoon salt ($ 0.04)
• ¼ teaspoon black pepper (freshly cracked, $ 0.02)

• Dice the onion, the carrot and the celery. Maisse the garlic. Add the onion, carrot, celery and garlic to a large pot with olive oil. Sauté over medium heat until the onions soften (about 5 minutes).

• Add the tomato paste and continue stirring and cook over medium heat for about three minutes.

• Add the crushed tomatoes, the Italian seasoning and the vegetable broth in the pot. Stir to combine and dissolve any tomato paste at the bottom of the pot.

• Turn fire to the medium-high and bring the soup to a boil. Simmer the soup for about 10 minutes, stirring from time to time.

• Add the tortellini frozen to the soup and boil for about 3 minutes, or the recommended time on the packaging necessary to cook the Tortellini.

• Turn off the fire. Stir in the thick cream in the soup. Incorporate the fresh spinach into the soup until they are withered.

• Taste the soup and season with salt and pepper to taste (we have added about ¾ to cramp of salt and ¼ teaspoon of pepper).

See how we calculate the recipe costs here.

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* I kept the simple seasoning here using a Italian seasoning mixture Instead of using several individual spices. If you do not have an Italian seasoning, you can replace it with a mixture of basil And oregano.
** I used a Tortellini Bag of frozen cheese To give the soup an additional belly filling power. You can use just any Tortellini flavor you want for this soup.
*** A touch of thick cream makes the broth extra lush, But you can jump it if you wish! I love to add the cream because it gives the taste of the soup to a really rich tomato soup.

****You can jump the spinach or add a little Frozen chopped spinach In its place if you wish.

Portion: 1.5cupsCalories: 355kcalCarbohydrates: 44gProtein: 13gFat: 15gSodium: 1209MGFiber: 6g

Read our full nutritional warning here.

How to make spinach soup in Tortellini Step -by -step photos

Sautéé The Mirepoix: Start by destroying a yellow onion, two carrots and two celery ribs. Then ax four cloves of garlic. Place the onion in dice, carrot, celery and chopped garlic in a large pot with 2 tablespoons of olive oil. Sauté the vegetables over medium heat for about 5 minutes or until the onions have softened.

Add 4 tablespoons of tomato paste in the pot and sauté that with the vegetables for three additional minutes.

Assemble the soup: Add a 28 oz. Box of crushed tomatoes, 1.5 teaspoon of Italian seasoning and 4 cups of vegetable broth with sautéed vegetables. Stir everything to combine. Scrape any tomato paste at the bottom of the pot while you stir.

Increase the heat to the medium-high and allow the soup to move to simmer. Simmer the soup for 10 minutes, stirring from time to time.

Add the pasta: Pour a 19 Oz. Tortellini packaging with frozen cheese in the soup and continue to simmer for 3 minutes (or as long as necessary depending on the package instructions. This can vary from one brand to another).

Return to the creamy: Turn off the fire and, using, stir ½ cup thick cream in the soup.

Add the spinach: Incorporate about 4 large handfuls of fresh spinach. Let the spinach wither from the heat of the soup.

Serve: Give a taste to the soup and adjust salt or other seasonings to your taste (I added ¾ teaspoon of salt and ¼ teaspoon of freshly cracked black pepper).

I like my tortellini soup garnished with a slight pinch of parmesan and freshly grated black pepper. 😋

What can I add else?

Italian sausage makes an excellent addition to this soup if you want something a little more fleshy, or you can even blow up bacon in the pot before vegetables for even more wealth. Do you want to make it more cheesy? I sprinkle with grated or grated parmesan on each bowl just before serving.

Storage and reheating

After cooking, divide the Tortellini soup into monocol portions and refrigerate up to 3-4 days. Keep in mind that pasta can absorb part of the soup more it is long. For longer storage, you can transfer the containers to the freezer after they are fully refrigerated up to 3 months. To warm up, microwave at high until the soup is heated or warm in a saucepan over medium-low heat, stirring from time to time, until heated.