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- 2 tablespoons extra-virgin olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 carrot, peeled and diced - 4 cups vegetable broth - 1 (14-ounce) can of diced tomatoes, with their juices - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - 9 ounces fresh or frozen cheese tortellini - 4 cups fresh spinach, rinsed and chopped - 1 tablespoon freshly squeezed lemon juice - Grated Parmesan cheese for serving (optional) To make this soup, you will need a large pot. A wooden spoon will help you stir the ingredients. If you want to serve it nicely, keep some bowls handy. A ladle makes it easy to serve the soup. When selecting your ingredients, look for firm onions without soft spots. Choose garlic that feels solid and has no green sprouts. Pick carrots that are bright and smooth. For spinach, select leaves that are fresh and vibrant green. If you use tortellini, check the package for freshness. Fresh ingredients make your soup taste great! Start by heating 2 tablespoons of extra-virgin olive oil in a large pot over medium heat. Wait until it shimmers. Then, add 1 medium onion, finely diced. Sauté for 3-4 minutes, until the onion turns soft and clear. Next, add 3 cloves of minced garlic and 1 diced carrot. Stir the mix for another 2-3 minutes. You want the smell of garlic and onion to fill your kitchen. Now, pour in 4 cups of vegetable broth and 1 can of diced tomatoes with their juices. Mix everything well. Sprinkle in 1 teaspoon each of dried basil and oregano. Season with salt and black pepper to taste. Raise the heat until the soup boils. When it starts bubbling, gently toss in 9 ounces of fresh or frozen cheese tortellini. Lower the heat and let it simmer for 5-7 minutes. Check the package instructions for the exact time. After the tortellini cooks, stir in 4 cups of fresh spinach. Let it wilt for 1-2 minutes. Remove the pot from the heat. Drizzle in 1 tablespoon of fresh lemon juice to brighten the soup's taste. Give it a taste and adjust the seasoning if needed. Finally, ladle the soup into bowls. If you like, add grated Parmesan cheese on top for a creamy finish. Enjoy your warm soup with crusty bread on the side! To make your soup shine, start with fresh ingredients. Use sweet onions and ripe tomatoes. Fresh herbs like basil and oregano will boost the taste. A squeeze of lemon juice brightens the soup. You can also add a dash of red pepper flakes for a bit of heat. Finally, finish with grated Parmesan for a rich touch. One mistake is overcooking the tortellini. Keep an eye on the time; they should be tender, not mushy. Another error is not seasoning enough. Taste your soup and add salt and pepper as needed. Lastly, don’t skip the lemon juice. It really brings all the flavors together. This soup is perfect for meal prep. Cook a big batch and store it in the fridge. It lasts for about three days. For freezing, let it cool before placing it in airtight containers. When reheating, add a splash of broth to keep it creamy. This way, your soup stays delicious and ready to enjoy! {{image_4}} You can add protein to the soup for extra flavor and nutrition. Cooked chicken works well. Use grilled or rotisserie chicken for ease. Chop the chicken and stir it in with the tortellini. Sausage also adds a nice kick. Choose Italian sausage for a spicy twist. Remove the casing and brown it in the pot before adding other ingredients. This will give your soup a rich taste. If you want a vegetarian or vegan option, skip the cheese tortellini. Use plant-based tortellini instead. There are many brands that offer great vegan choices. For added protein, consider using chickpeas or lentils. They blend well with the soup and boost nutrition. You can also use nutritional yeast instead of Parmesan for a cheesy flavor without dairy. Feel free to get creative with your veggies. Carrots and spinach are great, but you can try others too. Zucchini or bell peppers add color and texture. You can even add kale for a twist. Just chop it up and stir it in with the spinach. It will wilt nicely and add a hearty touch. Remember, the more veggies, the more nutrition! After you finish your meal, let the soup cool down. Once cool, transfer it to an airtight container. Place it in the fridge. It will stay fresh for up to three days. If you want, you can also store the soup in individual portions. This makes it easy to grab for lunch or dinner later. If you want to save the soup for later, freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space at the top since liquids expand when frozen. Label the containers with the date. You can freeze the soup for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir it often to help it heat evenly. You can also use the microwave. Just place the soup in a microwave-safe bowl and cover it. Heat in short intervals, stirring in between. Add a splash of water or broth if it seems thick. Enjoy your warm and comforting bowl of soup! Yes, you can make this soup in advance. It tastes even better the next day. To store it, let it cool first. Then, put it in an airtight container and keep it in the fridge for up to three days. When you're ready to eat, just heat it on the stove until warm. If you don't have tortellini, you can use other pasta. Small shapes like shells or elbows work well. You can also use gnocchi or even rice. Just adjust the cooking time to ensure they are tender. To make this soup gluten-free, choose gluten-free tortellini or pasta. Many stores offer good options now. Also, check the broth label to ensure it’s gluten-free. With these swaps, you can enjoy the soup without worry. This soup is hearty and packed with nutrients. Each serving has about 300 calories. It provides protein from the tortellini and fiber from the spinach and tomatoes. You also get vitamins A and C, plus a good dose of iron. If you add cheese, it boosts the calcium too. This blog post covered key ingredients, step-by-step cooking, and valuable tips. You learned how to prepare a tasty tortellini soup with the right tools and fresh ingredients. I shared ways to enhance flavors and avoid common mistakes. In the end, exploring variations and storage tips helps you get the most from your meal. Whether you want a quick bite or a healthy dish, this soup fits the bill. Enjoy your cooking adventure!

One-Pot Spinach Tomato Tortellini Soup

Warm up with this delicious One-Pot Spinach Tomato Tortellini Soup that's quick and easy to make! Packed with fresh ingredients and bursting with flavor, this comforting recipe comes together in just 25 minutes. Discover how to combine aromatic veggies, rich vegetable broth, and cheesy tortellini for a satisfying meal.
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Ingredients
  

2 tablespoons extra-virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 carrot, peeled and diced

4 cups vegetable broth

1 (14-ounce) can of diced tomatoes, with their juices

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly ground black pepper to taste

9 ounces fresh or frozen cheese tortellini

4 cups fresh spinach, rinsed and chopped

1 tablespoon freshly squeezed lemon juice

Grated Parmesan cheese for serving (optional)

Instructions
 

Heat the Oil: In a large pot, pour in the olive oil and heat it over medium heat until shimmering.

    Sauté Veggies: Add the diced onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent and tender. Next, add the minced garlic and diced carrot, stirring for an additional 2-3 minutes until the mixture is fragrant and the carrot begins to soften.

      Add Broth and Tomatoes: Carefully pour in the vegetable broth along with the can of diced tomatoes, ensuring to include all the juices. Stir well to incorporate all the ingredients into a cohesive mixture.

        Season the Soup: Sprinkle in the dried basil and oregano, along with a generous pinch of salt and a dash of freshly ground black pepper. Increase the heat to bring the mixture to a rolling boil.

          Cook Tortellini: Once boiling, gently add the tortellini to the pot. Lower the heat and allow the soup to simmer for approximately 5-7 minutes (or according to the package instructions) until the tortellini are tender and cooked through.

            Incorporate Spinach: Stir in the chopped spinach, mixing it into the soup. Cook for an additional 1-2 minutes, or until the spinach is wilted and vibrant.

              Finish the Soup: Remove the pot from heat and drizzle in the lemon juice to enhance the flavors. Taste and adjust seasoning if necessary, adding more salt or pepper to suit your preference.

                Serve: Ladle the warm, hearty soup into bowls. If desired, garnish each serving with a sprinkle of grated Parmesan cheese to add a rich finish and extra flavor.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                    - Presentation Tips: Serve the soup with crusty bread on the side for dipping, and consider adorning each bowl with a sprinkle of fresh basil or parsley for a pop of color.