One-Pot Creamy Garlic Tortellini Soup

$- 2 tablespoons olive oil - 4 cloves garlic, minced - 1 medium onion, diced - 3 cups vegetable broth - 2 cups whole milk - 8 ounces cheese tortellini (fresh or frozen) - 1 cup baby spinach, chopped - 1 cup cherry tomatoes, halved - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish - Red pepper flakes for heat - A squeeze of lemon juice for brightness - Bacon or pancetta for a smoky touch - Fresh herbs like thyme or parsley for extra freshness - Large pot or Dutch oven for even heat - Wooden spoon for stirring - Measuring cups and spoons for accuracy - Knife and cutting board for prep - Ladle for serving soup Each ingredient adds its own touch to this creamy garlic tortellini soup. The olive oil brings richness, while the garlic and onion create a fragrant base. The vegetable broth and whole milk combine for a creamy texture. Tortellini gives heartiness, and spinach adds color. The cherry tomatoes contribute a burst of flavor. Don't skip the Parmesan; it elevates the soup! Using these tools helps make your cooking smooth. A large pot prevents spills and allows for easy stirring. Measuring tools ensure you get just the right amount. A good knife makes prep fast and safe. Enjoy the process, and let your kitchen fill with delightful aromas! Start by gathering all your ingredients. You need: - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 medium onion, diced - 3 cups vegetable broth - 2 cups whole milk - 8 ounces cheese tortellini (fresh or frozen) - 1 cup baby spinach, chopped - 1 cup cherry tomatoes, halved - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Grated Parmesan cheese for serving - Fresh basil leaves for garnish Chop the onion and mince the garlic. This step builds flavor in your soup. Heat the olive oil in a large pot over medium heat. Add the minced garlic and diced onion. Sauté them for about 3-4 minutes. You want the onion to be soft and clear. Next, pour in the vegetable broth and whole milk. Stir well. Increase the heat and wait for the mix to boil gently. Once boiling, add the cheese tortellini. Lower the heat to a simmer. Cook the tortellini for 5-7 minutes. Stir often to keep them from sticking. When the tortellini is tender, stir in the chopped spinach, halved cherry tomatoes, dried basil, and oregano. Cook for another 2-3 minutes. The spinach should wilt, and the tomatoes will soften. Finally, season the soup with salt and pepper to taste. Always stir well when adding new ingredients. This helps blend the flavors. If you want a thicker soup, let it simmer a bit longer. The liquid will reduce, making it creamier. For extra flavor, add more garlic or herbs. Fresh herbs can also brighten the soup. Don’t forget to top with grated Parmesan and fresh basil before serving. This adds a nice finish to your dish. Enjoy your creamy garlic tortellini soup! To achieve that rich, creamy texture, use whole milk. It gives the soup a nice body. Adding the milk slowly helps it blend well. Stir often to avoid lumps. You can also add a splash of cream for extra richness. If you want it thicker, mix a bit of cornstarch with cold water. Stir this mix into the soup until it thickens. Start with a pinch of salt and pepper. Taste as you go. If you want more heat, add a pinch of red pepper flakes. You can also use fresh ground black pepper for a stronger kick. Remember, you can always add more, but you can't take it out. Balance is key, so find what feels right for you. Always pick fresh tortellini for the best flavor. Check local markets for fresh options. Frozen tortellini works too, just make sure it’s good quality. Look for low-sodium vegetable broth to control salt levels. Fresh baby spinach adds color and nutrition. Buy ripe cherry tomatoes for the sweetest taste. Finally, choose a good Parmesan cheese; it makes a big difference. {{image_2}} You can easily make this soup vegetarian or vegan. For a vegetarian version, just use vegetable broth and keep the whole milk. To make it vegan, swap the whole milk for almond milk or coconut milk. You may want to add a bit of nutritional yeast for a cheesy flavor. For the tortellini, look for a vegan option made from spinach or other veggies. This way, you get all the taste without any animal products. Want to add more protein? You have options! Cooked chicken is a great choice. Just shred it and stir it in at the end. For a spicy kick, try adding Italian sausage. Brown the sausage in the pot before adding the garlic and onions. You can also use diced turkey or even shrimp for a seafood twist. These additions make the soup heartier and more filling. Using seasonal ingredients can really boost flavor. In spring, add fresh peas or asparagus. These add color and crunch. In summer, use zucchini or bell peppers for a fresh taste. In fall, swap in butternut squash for a sweet touch. Winter calls for kale or collard greens, which are hearty and nutritious. Always adjust your herbs too. Fresh herbs add a burst of flavor that dried ones cannot match. Store any leftover soup in an airtight container. Make sure to let it cool first. This keeps the soup fresh for up to three days in the fridge. If you want to keep it longer, consider freezing it. To reheat, pour soup into a pot over low heat. Stir gently to warm it up evenly. You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the creamy texture intact. You can freeze this soup for up to three months. Use a freezer-safe container or bag. Leave some space at the top for the soup to expand. When ready to eat, thaw it in the fridge overnight. Reheat as described above for the best taste. Yes, you can use frozen tortellini in this soup. Just add them straight into the pot. They will cook well in the broth. Frozen tortellini usually takes 1-2 more minutes to cook. Watch them closely to ensure they're tender. To make the soup dairy-free, swap whole milk for a plant-based milk. Options like almond, oat, or coconut milk work well. You can also use dairy-free cheese tortellini for a full dairy-free dish. Just check the labels to be sure. Great sides for this soup include a simple green salad or crusty bread. Garlic bread is a favorite, too. You can also serve it with a light antipasto platter. These sides balance the creamy soup and add more flavor. In this blog post, we explored the best ingredients for a delicious tortellini soup. We discussed essential tools, step-by-step cooking, and tips for achieving a creamy texture. You learned about fun variations and clever ways to store leftovers. Remember, great soup starts with fresh ingredients and a little creativity. Adjust the flavors to match your taste. Enjoy making this dish for yourself and friends. It’s easy, tasty, and perfect for any occasion. Don’t forget to try the variations and share your own tips!$

One-Pot Creamy Garlic Tortellini Soup

Warm up with a comforting bowl of One-Pot Creamy Garlic Tortellini Soup! This easy recipe combines garlic, cheese tortellini, and fresh veggies for a rich, flavorful dish ready in just 25 minutes. Perfect for a cozy dinner or a quick weeknight meal. Don't miss out on creating this delicious soup—click through for step-by-step instructions and enjoy every spoonful! #TortelliniSoup #ComfortFood #EasyRecipes #OnePotMeals

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Ingredients

2 tablespoons olive oil

4 cloves garlic, minced

1 medium onion, diced

3 cups vegetable broth

2 cups whole milk

8 ounces cheese tortellini (fresh or frozen)

1 cup baby spinach, chopped

1 cup cherry tomatoes, halved

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the minced garlic and diced onion, sautéing until the onion is translucent and fragrant, about 3-4 minutes.

Pour in the vegetable broth and whole milk, stirring to combine. Increase the heat and bring the mixture to a gentle boil.

Once boiling, add the cheese tortellini to the pot and reduce the heat to a simmer. Cook for 5-7 minutes or until the tortellini are tender, stirring occasionally.

Stir in the chopped baby spinach, halved cherry tomatoes, dried basil, and dried oregano. Cook for an additional 2-3 minutes until the spinach is wilted and tomatoes are slightly softened.

Season the soup with salt and pepper to taste.

Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves.

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