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For this soup, you need a few key items. Here's what you'll need: - 1 package (9 oz) refrigerated cheese tortellini - 4 cups vegetable broth - 1 cup heavy cream - 1 cup fresh spinach, chopped - 1 medium carrot, diced - 1 small onion, diced - 2 garlic cloves, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 2 tablespoons olive oil - Grated Parmesan cheese for garnish These ingredients come together to create a rich and creamy soup. The cheese tortellini gives it a hearty feel. The broth adds flavor, while the cream adds smoothness. Each serving of this soup is packed with nutrition. Here’s a quick breakdown: - Calories: 350 - Protein: 12g - Carbohydrates: 30g - Fat: 20g - Fiber: 2g This soup provides a good balance of nutrients. You get carbs from the tortellini and healthy fats from the cream. The spinach adds vitamins and minerals. If you don’t have some ingredients, don’t worry! Here are some good swaps: - Use chicken broth instead of vegetable broth for a richer taste. - Swap heavy cream for half-and-half or milk for a lighter soup. - Fresh kale can replace spinach if you like a different green. - Any small pasta can work instead of tortellini. These substitutes will help you make the soup work with what you have. Adjust based on your tastes and needs. Start by gathering all your ingredients. You need: - 1 package (9 oz) refrigerated cheese tortellini - 4 cups vegetable broth - 1 cup heavy cream - 1 cup fresh spinach, chopped - 1 medium carrot, diced - 1 small onion, diced - 2 garlic cloves, minced - 1 teaspoon dried Italian herbs - Salt and pepper to taste - 2 tablespoons olive oil - Grated Parmesan cheese for garnish Dice the onion and carrot. Chop the spinach. Mince the garlic. This makes cooking easier. In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot. Cook until the onion looks clear, about 3-4 minutes. Then, add the minced garlic and dried Italian herbs. Cook for one more minute. This step fills your kitchen with a lovely smell! Next, pour in the vegetable broth. Bring it to a simmer. Add the cheese tortellini and cook as per the package, usually around 4-5 minutes. Once the tortellini is cooked, lower the heat. Slowly stir in the heavy cream. The soup should now look creamy and inviting. Now, add the fresh spinach. Season with salt and pepper to taste. Stir gently and let the spinach wilt in the hot soup. Serve the soup hot. Don’t forget to sprinkle grated Parmesan cheese on top. This adds a nice touch! Enjoy your warm, creamy bowl of goodness. To make the soup even creamier, try these tips. Use full-fat cream instead of half-and-half. You can also add cream cheese. Simply mix in a few ounces when you add the heavy cream. This will boost the texture and flavor. You can blend part of the soup to make it thicker. Just scoop out some, blend it, and stir it back in. Having the right tools helps you cook better. Here are my top picks for this soup: - A large pot for cooking the soup. - A wooden spoon for stirring. - A sharp knife for chopping the vegetables. - A cutting board for safe prep. - A measuring cup for liquids. These simple tools make cooking smooth and fun. If you want to change the soup, adjust the cooking time. For added protein like chicken or sausage, cook it first. This usually takes about 5-7 minutes. If you use frozen tortellini, add an extra minute or two. For more veggies, chop them small and add them early. This way, they cook well. Cooking time may vary, so keep an eye on it! {{image_2}} You can add proteins to your Minute Creamy Tortellini Soup for more flavor and nutrition. Cooked chicken or sausage works great. Simply chop the cooked chicken into bite-sized pieces. For sausage, slice it and cook it in the pot with the onions and carrots. Both options will make the soup heartier and more filling. If you prefer a vegetarian or vegan version, you can easily adapt the recipe. Use vegetable broth and swap out the heavy cream for coconut milk or cashew cream. These alternatives keep the soup creamy without the dairy. Make sure to use vegan tortellini, which is now available in many stores. You can add seasonal vegetables to enhance flavor and nutrition. In spring, try adding peas or asparagus. In autumn, consider adding diced butternut squash or sweet potatoes. Just chop the veggies into small pieces and cook them with the onions and carrots. This will give your soup a fresh twist while keeping it delicious. To store leftover Minute Creamy Tortellini Soup, let it cool first. Place the soup in an airtight container. Seal it tight to keep out air. You can store it in the fridge for up to three days. Label the container with the date. This helps you track freshness. When reheating, pour the soup into a pot. Heat it on low to medium heat. Stir it often to prevent burning. You might need to add a splash of broth or cream. This keeps the soup creamy. Heat until it’s warm, but don’t boil it. Boiling can change the texture. To freeze the soup, use freezer-safe bags or containers. Leave space at the top for expansion. It can freeze well for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove, just like before. Enjoy your tasty soup later! It takes about 20 minutes to make this soup. You spend 10 minutes prepping and 10 minutes cooking. This quick time makes it perfect for busy days. You can have a warm meal ready fast. Yes, you can use frozen tortellini. Just add a few extra minutes to the cooking time. Follow the package instructions for the best results. Frozen tortellini tastes great in this soup too! You can serve the soup with crusty bread or a fresh salad. A simple green salad pairs well with it. You can also add garlic bread for extra flavor. These sides make your meal more filling and fun! Minute Creamy Tortellini Soup is quick and easy to make. We covered key ingredients, nutritional info, and substitutes to suit your needs. The step-by-step guide ensures you master the cooking process with simple tips for creaminess. Feel free to explore variations by adding proteins or seasonal veggies. Lastly, proper storage keeps your leftovers tasty. Enjoy this delicious soup any day of the week! Remember, cooking can be fun and flexible, so make it your own.

Minute Creamy Tortellini Soup

Warm up with this delicious Minute Creamy Tortellini Soup that’s perfect for any night of the week! Packed with flavors from cheese tortellini, fresh spinach, and a rich cream base, this easy recipe takes just 20 minutes to whip up. Discover how simple ingredients can create a comforting meal in no time. Click to explore the full recipe and make this cozy soup part of your dinner rotation!
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Ingredients
  

1 package (9 oz) refrigerated cheese tortellini

4 cups vegetable broth

1 cup heavy cream

1 cup fresh spinach, chopped

1 medium carrot, diced

1 small onion, diced

2 garlic cloves, minced

1 teaspoon dried Italian herbs

Salt and pepper to taste

2 tablespoons olive oil

Grated Parmesan cheese for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and carrot, cooking until the onion becomes translucent, about 3-4 minutes.

    Stir in the minced garlic and dried Italian herbs, cooking for an additional minute until fragrant.

      Pour in the vegetable broth and bring the mixture to a simmer. Add the cheese tortellini and cook according to package instructions, typically around 4-5 minutes.

        Once the tortellini is cooked, reduce the heat to low and slowly stir in the heavy cream until the soup is creamy.

          Stir in the fresh spinach and season with salt and pepper to taste, allowing it to wilt in the heat.

            Serve the soup hot, garnished with grated Parmesan cheese on top.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4