If you’re searching for a cozy and satisfying dish, look no further than this tomato tortellini soup recipe. Bursting with fresh flavors, this soup combines tender tortellini and zesty tomatoes, making it a delightful meal any time of the year. Perfect for busy weeknights or a leisurely weekend lunch, this recipe is sure to become a favorite in your household!
Ingredients
– 2 cups vegetable broth
– 1 can (15 oz) diced tomatoes
– 1 cup cheese tortellini
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley for garnish
– Olive oil for sautéing
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 220
– Protein: 8g
– Carbohydrates: 30g
– Dietary Fiber: 4g
– Fat: 7g
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic and cook for an additional minute.
4. Pour in the diced tomatoes with their juices and vegetable broth.
5. Season with basil, oregano, salt, and pepper.
6. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
7. Add the cheese tortellini to the pot and cook according to package instructions.
8. Taste and adjust seasoning as needed.
9. Once the tortellini is cooked, remove from heat.
10. Serve hot, garnished with fresh parsley.
Alternative Ingredients
Feel free to substitute cheese tortellini with spinach or meat tortellini for a different flavor. You can also use fresh tomatoes instead of canned for a fresher taste and add vegetables like spinach or zucchini for extra nutrition.
Serving and Pairings
This tomato tortellini soup pairs wonderfully with crusty bread or a simple green salad. For a heartier meal, consider serving it with a side of grilled cheese sandwiches.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat or in the microwave. This soup can be frozen for up to 3 months, but the tortellini may become softer upon thawing.
Cooking Mistakes
- Not sautéing the onions and garlic long enough can lead to a bland flavor.
- Adding tortellini too early may result in overcooked pasta.
- Using low-quality canned tomatoes can affect the overall taste.
- Neglecting to taste and adjust seasoning can leave the soup flat.
- Using too much water instead of broth will dilute the flavor.
Helpful Tips
- Always taste as you go to ensure the right flavor balance.
- For a creamier soup, stir in a splash of heavy cream just before serving.
- Experiment with fresh herbs for an added burst of flavor.
- Store any leftover tortellini separately to avoid mushiness.
FAQs
Can I use frozen tortellini in this recipe?
Yes, frozen tortellini works perfectly in this recipe. Just add it directly to the soup without thawing, and adjust the cooking time as needed.
Is this soup gluten-free?
To make this soup gluten-free, use gluten-free tortellini and ensure your broth is also gluten-free.
Can I make this soup in advance?
Yes, you can prepare the soup in advance. It tastes even better the next day, so feel free to make it ahead of time.
What can I add for extra protein?
For extra protein, consider adding cooked chicken, sausage, or even beans to the soup.
How can I make this soup spicier?
To add some heat, include crushed red pepper flakes or diced jalapeños while cooking.
Conclusion
This tomato tortellini soup recipe is a delightful blend of flavors that will warm your heart and satisfy your taste buds. Quick to prepare and adaptable to your preferences, it’s a fantastic addition to your meal rotation. Enjoy this comforting dish on chilly days or whenever you crave something hearty!
Tomato Tortellini Soup
Ingredients
- 2 cups vegetable broth
- 1 can 15 oz diced tomatoes
- 1 cup cheese tortellini
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the diced tomatoes with their juices and vegetable broth.
- Season with basil, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add the cheese tortellini to the pot and cook according to package instructions.
- Taste and adjust seasoning as needed.
- Once the tortellini is cooked, remove from heat.
- Serve hot, garnished with fresh parsley.
