Can you freeze creamy tortellini soup?

Yes, but for best results, freeze the soup base before adding the tortellini. Prepare the recipe up to the point of adding the tortellini, let it cool, and store it in a freezer-safe container for up to 3 months. To serve, reheat the base until boiling, cook fresh tortellini until tender, and then stir in the spinach, parmesan cheese, and cream off the heat.

What is the best tortellini to use for this soup?

Refrigerated cheese tortellini is the best choice for this soup. It is inexpensive, cooks quickly, and has a tender, delicate texture that holds up well in the broth. Dried tortellini can be used in a pinch but requires a longer cooking time and results in a denser pasta.

How do you make creamy tortellini soup thicker?

The recipe uses a light roux to thicken the broth. After cooking the onion and garlic, stir in 1/4 cup of all-purpose flour and cook for one minute before adding the liquids. This creates a creamy texture that coats the tortellini without becoming gluey.

What are some good add-ins for tortellini soup?

This soup is versatile and easy to customize. For a heartier meal, you can add cooked ground Italian sausage, which you brown with the onion in step one. For more vegetables, try sautéing celery, shredded carrot, or chopped zucchini with the onion.

Creamy Tortellini Soup: A Quick And Satisfying One-Pot Dinner

Ingredients

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1 Tablespoon olive oil
1 Tablespoon butter
1 onion, diced
2 cloves garlic, minced
pinch crushed red pepper flakes
1/4 cup all-purpose flour
3 cups vegetable broth
14.5 ounce diced tomatoes, canned
8 ounces tomato sauce
1/2 teaspoon dried basil
1 teaspoon Italian Seasoning
salt and freshly ground black pepper
8 ounces cheese tortellini, refrigerated kind
1/2 cup freshly grated parmesan cheese
1 1/2 cups fresh spinach leaves, packed
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped

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Instructions

1-Add oil and butter to a large: Add oil and butter to a large saucepan over medium heat. Once melted, add the onion and cook, stirring occasionally, 5 minutes.
2-Add the garlic: Add the garlic. Stir in the flour and cook for another minute.
3-Add the vegetable broth, diced tomatoes, tomato: Add the vegetable broth, diced tomatoes, tomato sauce, Italian seasoning, and dried basil. Season with salt and pepper. Taste broth and adjust seasonings if needed.
4-Bring mixture to a gentle boil and: Bring mixture to a gentle boil and then add the tortellini. Cook for a few minutes, until tortellini are tender.
5-Remove from heat and stir in spinach,: Remove from heat and stir in spinach, parmesan cheese, and cream.
6-Add chopped basil: Add chopped basil. Serve warm.

Last Step:

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Prep Time: 10 min
Cook Time: 15 min
Method: stovetop

Nutrition

Calories: 472kcal
Sugar: 10g
Sodium: 1490mg
Fat: 26g
Saturated Fat: 13g
Carbohydrates: 46g
Fiber: 5g
Protein: 16g
Cholesterol: 74mg