Creamy Pesto Tortellini Soup

$- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup prepared basil pesto - 12 oz cheese tortellini (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1 cup baby spinach - Salt and pepper to taste - Fresh basil leaves for garnish When picking your ingredients, focus on freshness. Choose firm, shiny cherry tomatoes. Look for vibrant green spinach without wilting. For onions, select ones that feel heavy and have dry skins. Fresh garlic should be firm and free of sprouts. If you can, check for pesto made from fresh basil. This will add a bright flavor to the soup. For pesto, I recommend brands like Basilico or Classico. Both offer great taste and quality. If you prefer homemade, use fresh basil, garlic, nuts, and olive oil. For tortellini, Buitoni and Rana provide tasty options. They have a good range of flavors. 1. First, take a large pot and heat 1 tablespoon of olive oil over medium heat. 2. Next, add 1 medium diced onion. Sauté until it turns translucent, about 5 minutes. 3. Then, stir in 3 minced garlic cloves. Cook for 1 more minute until fragrant. 4. Now, pour in 4 cups of vegetable broth. Bring the mixture to a gentle simmer. 5. After that, add 1 cup of heavy cream and 1 cup of prepared basil pesto. Stir well. 6. Introduce 12 ounces of cheese tortellini into the pot. Cook according to the package, usually 3-5 minutes. 7. Once the tortellini is tender, add 1 cup of halved cherry tomatoes and 1 cup of baby spinach. Stir until the spinach wilts. 8. Season with salt and pepper to taste. Adjust based on your preference. 9. Finally, remove the pot from heat and let it sit for a few minutes before serving. - Heating olive oil: 1 minute - Sautéing onion: 5 minutes - Cooking garlic: 1 minute - Simmering broth: 5 minutes - Cooking tortellini: 3-5 minutes - Wilting spinach and softening tomatoes: 2-3 minutes - The onion should look soft and clear after sautéing. - Garlic should smell strong but not brown. - The broth will bubble gently when simmering. - Tortellini will float to the top and look plump when cooked. - Spinach will change color from bright green to dark green when wilted. To make your creamy pesto tortellini soup even better, try these tips: - Use homemade pesto: It packs more flavor than jarred ones. - Add lemon juice: A splash brightens the soup. - Mix in fresh herbs: Thyme or parsley adds depth. - Use good-quality broth: This base shapes the soup's taste. - Finish with parmesan: A sprinkle adds a rich finish. Avoid these common pitfalls to ensure a great soup: - Don’t overcook the tortellini: Follow package times closely. Overcooked pasta can turn mushy. - Skip the salt: Taste before adding. Broth and pesto can be salty. - Add spinach too early: Stir it in just before serving for better texture. - Neglect garnish: Fresh basil and a drizzle of olive oil make it pop. You can easily modify the soup for your needs: - For a vegan version: Use coconut cream and plant-based tortellini. - Gluten-free option: Choose gluten-free tortellini or use rice noodles. - Dairy-free: Substitute heavy cream with almond milk or cashew cream. - Low-sodium broth: Use this for a healthier option. These adjustments keep the taste while meeting dietary needs. {{image_2}} You can make this soup even better by adding more veggies. Try including diced carrots, zucchini, or bell peppers. These vegetables add color and extra nutrition. You can also use kale or Swiss chard instead of spinach. Just chop them up and add them near the end of cooking. They will wilt nicely and add a lovely texture. If you want to add protein, consider using cooked chicken or sausage. Shredded rotisserie chicken works great. You can also use shrimp for a seafood twist. Just add them to the pot while the tortellini cooks. They will cook quickly and soak up all that flavor. You can even leave out the protein for a lighter soup. To make this soup vegan, swap the heavy cream for coconut milk or cashew cream. These will give you a creamy texture without dairy. Use a plant-based pesto made with nuts and olive oil. For the tortellini, choose a vegan version or use pasta without eggs. This way, you’ll still enjoy the rich flavors while sticking to your diet. To keep your creamy pesto tortellini soup fresh, let it cool first. Use an airtight container for storage. This helps keep out air and moisture. Store the soup in the fridge if you plan to eat it within three days. If you want to save it longer, consider freezing instead. When you're ready to enjoy your soup, reheat it gently. Pour the soup into a pot and warm it on the stove over low heat. Stir often to prevent burning. You can also use the microwave for quick reheating. Just heat in short bursts and stir in between. This keeps the creamy texture nice and smooth. If you freeze your soup, it can last up to three months. Make sure to use a freezer-safe container. Leave some space at the top of the container. This allows the soup to expand as it freezes. When you want to eat it, thaw it in the fridge overnight. Then reheat as mentioned above. Enjoy your delicious soup even after a long time! The soup lasts about three to four days in the fridge. Store it in an airtight container. Let it cool down before sealing. This keeps the soup fresh and tasty. Yes, you can use frozen tortellini. Just add them straight to the soup. Cook them for a little longer, usually five to seven minutes. This will ensure they are cooked all the way through. You can use half-and-half instead of heavy cream. For a lighter option, use whole milk. If you want a dairy-free choice, try coconut cream. Each option will change the flavor slightly but will keep the soup creamy. This blog post covered everything you need for making a delicious soup. We looked at the key ingredients, tips for picking fresh items, and brands you can trust. You learned step-by-step cooking instructions, cooking times, and visual cues to ensure success. I shared tips to improve flavors, common mistakes, and ways to adjust recipes for dietary needs. Now, you have storage advice and answers to common questions. Use this knowledge to create a great meal that fits your taste!$

Creamy Pesto Tortellini Soup

Warm up with a bowl of creamy pesto tortellini soup that's bursting with flavor! This comforting dish combines rich cream, vibrant basil pesto, and tender tortellini for a delightful meal in just 30 minutes. Perfect for busy nights or cozy weekends, this soup is sure to become a family favorite. Click through to discover the full recipe and more delicious tips. #PastaSoup #ComfortFood #EasyRecipes #TortelliniSoup

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup prepared basil pesto

12 oz cheese tortellini (store-bought or homemade)

1 cup cherry tomatoes, halved

1 cup baby spinach

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Add the heavy cream and prepared basil pesto to the pot, stirring well to combine.

Introduce the cheese tortellini into the soup, cooking according to the package instructions, usually about 3-5 minutes, until they are tender.

Once the tortellini is cooked, add the halved cherry tomatoes and baby spinach. Stir until the spinach wilts and the tomatoes are slightly soft.

Season the soup with salt and pepper to taste, adjusting based on your preference.

Remove the pot from heat and let it sit for a couple of minutes before serving.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the soup in deep bowls, garnished with fresh basil leaves and a drizzle of olive oil for an extra touch of flavor and visual appeal.