Tortellini Soup

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Tortellini Soup

Store-bought cheese tortellini make this easy vegetarian soup a breeze to put together at home. The stuffed pasta cooks in minutes and floats in a creamy, tomato-y broth that’s loaded with vegetables. A splash of vinegar enhances the tomato flavor and provides a bit more acidity, and chopped herbs, added at the end, offer some freshness. This soup works well with substitutions like swapping kale or other hearty greens for the spinach, for instance, so feel free to use whatever produce you have on hand. Whatever you do, don’t skimp on the grated Parmesan at the table.

Rating

Ingredients

  • 2tablespoons extra-virgin olive oil
  • 1medium yellow onion, chopped (1 1/2 cups)
  • 1large carrot, diced (1 cup)
  • 2celery ribs, diced (1 cup)
  • 4large garlic cloves, minced (2 tablespoons)
  • 2teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1teaspoon dried oregano
  • 1/8teaspoon crushed red pepper, plus more to taste
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 2tablespoons tomato paste
  • 1(14-ounce) can diced tomatoes
  • 4cups (1 quart) vegetable broth
  • 1(8- to 9-ounce) package refrigerated or frozen cheese tortellini
  • 1/4cup heavy cream
  • 4cups baby spinach (about 3 ounces)
  • 1teaspoon red wine vinegar or balsamic vinegar
  • Chopped fresh basil or parsley, for serving
  • Grated Parmesan, for serving
Set base servings to enable scaling:

Directions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery and cook, stirring occasionally, until the vegetables are tender-crisp, 8 to 10 minutes. Add the garlic, rosemary, oregano, crushed red pepper, 1 teaspoon salt (or 1 1/2 teaspoons if you’re using low-sodium broth) and 1/2 teaspoon black pepper; cook until the garlic is fragrant, 1 minute.

Add the tomato paste and cook, stirring often, until it begins to form brown bits on the bottom of the pot, 2 to 3 minutes. Add the diced tomatoes (and their juices) and broth, scraping up the bits on the bottom of the pan, and bring to a boil over medium-high heat. Lower the heat and simmer, partially covered, until the vegetables are tender, 10 to 15 minutes.

Add the tortellini, return to a simmer, and cook until pasta is tender, 2 to 3 minutes. (If using frozen, it might take an extra minute.) Add the heavy cream and spinach and cook for 1 minute, stirring often until the spinach is wilted. Off the heat, add the vinegar. Season with more salt and pepper, if needed.

Serve hot, topped with basil, Parmesan, and more black or crushed red pepper, if desired. Soup will keep for up to 5 days in the refrigerator or 3 months in the freezer (see Tip). The tortellini will continue to absorb liquid as the soup sits, so you may need to add a splash of broth when reheating.

Notes

To freeze soup, cool to room temperature in the pot, then transfer to airtight containers. Thaw overnight in the fridge, or run the container under hot tap water until the soup releases. Reheat in a pot on the stove, partially covered, until the soup comes to a simmer, adding more water or broth to thin if necessary.

Nutrition

Info
Trans Fat: 0 gramsFat: 12 gramsCalories: 255Saturated Fat: 5 gramsUnsaturated Fat: 6 gramsSodium: 887 milligramsSugar: 6 gramsFiber: 5 gramsCarbohydrate: 31 gramsProtein: 8 grams

Source: https://cooking.nytimes.com/recipes/1024490-tortellini-soup?smid=ck-recipe-iOS-share