One-Pot Tomato and Basil Tortellini Soup
A heartwarming One-Pot Tomato and Basil Tortellini Soup that combines delicious flavors of tomatoes, basil, and cheesy tortellini, perfect for cozy family dinners.
Ingredients
Base Ingredients
- 2 tablespoons olive oil or butter for a richer flavor
- 1 medium onion, diced sweeter varieties add a nice touch
- 3 cloves garlic, minced the more, the merrier!
- 4 cups vegetable broth homemade is fantastic but store-bought works well too
- 2 cans (14.5 oz each) diced tomatoes fire-roasted version adds a smoky depth
- 1 teaspoon dried oregano
- 1 teaspoon sugar to balance the acidity of the tomatoes
- 1 package (9 oz) cheese tortellini fresh or frozen, both are delicious
- 2 cups baby spinach substitute kale for a bolder flavor
- Salt and pepper to taste
Garnish
- Fresh basil leaves for garnish, and don’t skimp!
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, stirring for 3-4 minutes until it begins to soften.
- Stir in the minced garlic, cooking for another minute.
- Add the vegetable broth and both cans of diced tomatoes, including their juices. Stir well and let the mixture come to a gentle boil.
- Sprinkle in the dried oregano and sugar, then season with salt and pepper to taste. Stir again.
- Add the tortellini to the pot. Cook for 5-7 minutes, or until they’re slightly tender and floating to the top.
- Fold in the baby spinach, allowing it to wilt beautifully into the soup. Simmer for another minute.
- Serve hot, garnished with fresh basil leaves.
Notes
This soup pairs wonderfully with crusty bread or a side salad. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. It also freezes well; cool completely before transferring to freezer-safe bags.