Name: Parmesan Tomato Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 can (14.5 ounces) diced tomatoes; 4 cups vegetable or chicken broth; 1 package (9 ounces) fresh tortellini; 1 cup fresh spinach; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Fresh basil for garnish (optional)

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introduction

This Parmesan Tomato Tortellini Soup is warm, simple, and quick to make. It uses fresh tortellini, tomatoes, spinach, and Parmesan. If you like easy tomato soups, you may also enjoy a tomato soup and grilled cheese casserole for more comfort food, which you can read about here: tomato soup and grilled cheese casserole.

why make this recipe

Make this soup when you want a fast, filling meal with little work. It cooks in one pot and uses simple pantry items. The cheese adds creaminess without heavy cream. If you like hearty, Italian-style soup ideas, check this chicken Parmesan pasta soup for more inspiration: chicken Parmesan pasta soup.

how to make Parmesan Tomato Tortellini Soup

Ingredients :
1 tablespoon olive oil, 1 small onion, diced, 2 cloves garlic, minced, 1 can (14.5 ounces) diced tomatoes, 4 cups vegetable or chicken broth, 1 package (9 ounces) fresh tortellini, 1 cup fresh spinach, 1/2 cup grated Parmesan cheese, Salt and pepper to taste, Fresh basil for garnish (optional)

Directions :

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the diced tomatoes (with juice) and broth to the pot, bringing it to a boil.
Once boiling, stir in the tortellini and cook according to package instructions until tender.
Add the spinach and cook until wilted, about 2-3 minutes.
Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Serve hot, garnished with fresh basil if desired.

how to serve Parmesan Tomato Tortellini Soup

Serve the soup hot in deep bowls. Add extra grated Parmesan on top and torn basil leaves for color. For a side, add crusty bread or a simple salad. You can also pair it with hearty potato soup ideas like those here for a big meal: easy potato soup recipes.

how to store Parmesan Tomato Tortellini Soup

Cool the soup to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often. The tortellini may absorb some broth after time; add a splash of broth or water when reheating if it feels thick.

tips to make Parmesan Tomato Tortellini Soup

Use fresh tortellini for best texture.
Do not overcook the tortellini; follow package time.
Add Parmesan off the heat to keep it creamy and not grainy.
Taste and add salt after cheese, since Parmesan is salty.
Use good quality canned tomatoes for better flavor.

variation (if any)

Make it creamy: add 1/2 cup heavy cream or milk at the end.
Add protein: stir in cooked chicken or Italian sausage.
Make it spicy: add red pepper flakes when sautéing the onion.
Use kale instead of spinach for a heartier green.

FAQs

Q: Can I use frozen tortellini?
A: Yes. Freeze-dried or frozen tortellini work. Cook a minute or two longer if needed and follow package directions.

Q: Can I make this vegan?
A: Use vegetable broth, vegan tortellini, and a dairy-free Parmesan or nutritional yeast instead of cheese.

Q: How long does the soup keep in the freezer?
A: You can freeze it for up to 2 months, but tortellini may change texture. Freeze in a full container and thaw in the fridge before reheating.

Q: Can I use fresh tomatoes instead of canned?
A: Yes. Use about 3-4 cups chopped fresh tomatoes and simmer until they break down.

Conclusion

For a creamy take on a similar soup, see this recipe for a creamy Parmesan tomato and spinach tortellini soup: Creamy Parmesan Tomato and Spinach Tortellini Soup. If you want another creamy tomato tortellini option with simple steps, try this version: Creamy Tomato Tortellini Soup – Cooking For My Soul.