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For this easy, tasty soup, gather these items: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 carrot, diced - 4 cups vegetable broth - 1 (14-ounce) can diced tomatoes, with juices - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 9 ounces fresh or frozen cheese tortellini - 4 cups fresh spinach - 1 tablespoon lemon juice - Grated Parmesan cheese for serving (optional) These ingredients create a hearty soup that warms the soul. You can swap ingredients if needed: - Use canola oil instead of olive oil. - Try shallots in place of onion. - Replace the carrot with a celery stalk for crunch. - Chicken broth works well if you want meat flavor. - Use fresh tomatoes if you prefer them over canned. - Skip the cheese tortellini for a gluten-free option. - Use any leafy greens like kale instead of spinach. These swaps allow you to make the soup your own. To keep your soup fresh and tasty, follow these tips: - Use fresh spinach. It wilts well and adds flavor. - Store leftover soup in an airtight container. - Keep the soup in the fridge for up to three days. - Freeze portions in freezer-safe bags for later use. - Add lemon juice right before serving for a fresh taste. These steps help maintain the soup’s quality and flavor. 1. Gather your ingredients. You need: - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 carrot, diced - 4 cups vegetable broth - 1 (14-ounce) can diced tomatoes, with juices - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 9 ounces fresh or frozen cheese tortellini - 4 cups fresh spinach - 1 tablespoon lemon juice - Grated Parmesan cheese for serving (optional) 2. Chop the onion, garlic, and carrot. This step helps release their flavors. 1. Heat the olive oil in a large pot over medium heat. This takes about one minute. 2. Add the diced onion. Sauté for 3-4 minutes until it looks clear. This adds a nice base flavor. 3. Stir in the minced garlic and diced carrot. Cook for another 2-3 minutes. You want everything to smell great. 4. Pour in the vegetable broth and can of diced tomatoes. Stir well to mix. The broth brings the soup together. 5. Add the dried basil, oregano, salt, and pepper. Bring this mix to a boil. The spices add depth to the soup. 6. Once boiling, add the tortellini. Let it simmer for 5-7 minutes. Check the package for the right time. 7. Stir in the fresh spinach. Cook for 1-2 minutes until it wilts. This adds color and nutrients. 8. Remove from heat and add the lemon juice. Adjust the seasoning if needed. The lemon brightens the taste. 1. Ladle the soup into bowls. 2. Top with grated Parmesan cheese if you like. This adds a rich flavor to your soup. 3. Serve hot and enjoy your warm, comforting bowl of one-pot spinach tomato tortellini soup! One common mistake is overcooking the tortellini. Follow the package time closely. Cook them just until soft. If you cook too long, they can fall apart. Another mistake is skipping fresh spinach. It adds great flavor and nutrients. Don't forget to add the lemon juice at the end. It brightens the soup and makes it taste fresh. To boost the flavor, try using fresh herbs if you can. Basil and oregano from your garden taste great. You can also add red pepper flakes for heat. A splash of balsamic vinegar gives depth. If you like, stir in a spoonful of pesto for an extra layer of taste. Use pre-chopped veggies to save time. Many stores offer diced onions and carrots. Frozen tortellini cooks quickly and tastes great. You can also make this soup ahead. It tastes even better the next day. Simply reheat on the stove when you’re ready to eat. {{image_2}} You can easily make this soup vegan. Just swap the cheese tortellini for a vegan version. Use vegetable broth to keep it plant-based. Skip the Parmesan cheese or opt for a vegan alternative. This way, you still enjoy the rich flavors without dairy. Want to add more protein? You can include cooked lentils or chickpeas. They blend well with the soup's flavors. If you eat meat, add cooked chicken or turkey. Simply shred the meat and stir it in during the last minutes of cooking. This adds heartiness and makes the soup more filling. Feel free to get creative with your veggies! In spring, try fresh asparagus or peas. In fall, add diced sweet potatoes or pumpkin for a seasonal twist. You can also toss in some zucchini or bell peppers. These swaps keep the soup fresh and exciting all year long. After you make the One-Pot Spinach Tomato Tortellini Soup, let it cool. Store it in an airtight container. It will stay fresh in the fridge for up to three days. If you plan to eat it later, avoid adding cheese until you serve it. This keeps the soup creamy without clumping. You can freeze this soup too! Pour the cooled soup into a freezer-safe container. Leave some space at the top since the soup expands when frozen. It will keep well for about three months. When you are ready to eat, thaw it in the fridge overnight. To reheat the soup, use a pot on low heat. Stir it often to warm it evenly. You can also microwave it in a bowl. If it seems thick, add a splash of broth or water to loosen it. Serve with fresh cheese on top for extra flavor. Enjoy your tasty meal! One-Pot Spinach Tomato Tortellini Soup is a warm, hearty dish. It combines cheese tortellini, fresh spinach, and tomatoes in a rich broth. You cook everything in one pot, making cleanup easy. This soup offers a blend of flavors, thanks to the herbs like basil and oregano. It's perfect for a quick lunch or dinner. This soup is quick to prepare. It takes about 10 minutes to prep and 15 minutes to cook. In just 25 minutes, you will have a delicious meal ready. This makes it a great option for busy days. Yes, you can make this soup ahead of time. Just store it in the fridge once it cools. It stays fresh for about 3 days in the refrigerator. You can also freeze it for longer storage. Just keep in mind that the tortellini may soften when you reheat it. This blog post covered everything about One-Pot Spinach Tomato Tortellini Soup. We looked at the ingredients, cooking steps, and helpful tips. I shared substitutions and storage info too. Remember, fresh ingredients make a big difference. Avoid common mistakes to boost flavor. Feel free to change up the recipe with seasonal swaps. Enjoy making this soup for a comforting meal. You can always prepare it in advance to save time. Dive in and discover your new favorite dish!

One-Pot Spinach Tomato Tortellini Soup

Warm up with this delicious One-Pot Spinach Tomato Tortellini Soup that’s perfect for any day! Packed with fresh ingredients and bursting with flavors, this easy recipe comes together in just 25 minutes. Discover the perfect balance of hearty tortellini, vibrant spinach, and savory tomatoes. Ready to elevate your dinner? Click through to explore the full recipe and enjoy a comforting bowl of goodness tonight!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 carrot, diced

4 cups vegetable broth

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

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

9 ounces fresh or frozen cheese tortellini

4 cups fresh spinach

1 tablespoon lemon juice

Grated Parmesan cheese for serving (optional)

Instructions
 

Heat the Oil: In a large pot, heat the olive oil over medium heat.

    Sauté Veggies: Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and diced carrot, cooking for an additional 2-3 minutes until fragrant.

      Add Broth and Tomatoes: Pour in the vegetable broth and can of diced tomatoes with their juices. Stir to combine.

        Season the Soup: Add the dried basil, oregano, salt, and pepper. Bring the mixture to a boil.

          Cook Tortellini: Once boiling, add the tortellini. Reduce the heat and let it simmer for about 5-7 minutes (or according to package instructions) until the tortellini are cooked through.

            Incorporate Spinach: Stir in the fresh spinach until wilted, about 1-2 minutes.

              Finish the Soup: Remove from heat and add the lemon juice to brighten the flavors. Adjust seasoning if necessary.

                Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired.

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