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- 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 ounces) crushed tomatoes - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon sugar - Salt and pepper to taste - 1 package (9 ounces) refrigerated tortellini - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream or coconut milk - ½ cup fresh basil leaves, chopped - Grated Parmesan cheese for serving - Olive oil: You can use other oils like canola or avocado oil if needed. - Onion: Shallots work well if you prefer a milder taste. - Garlic: Fresh garlic is best, but you can use garlic powder in a pinch. - Crushed tomatoes: Diced tomatoes can substitute if that's what you have on hand. - Vegetable broth: Use chicken broth for a non-vegetarian option. - Dried oregano: Italian seasoning can replace oregano for a different flavor. - Sugar: Honey or maple syrup can balance the acidity if you prefer. - Tortellini: Any fresh or frozen tortellini works great. - Spinach: Kale or Swiss chard are nice substitutes for a heartier green. - Heavy cream: Use coconut milk for a dairy-free option. - Basil: Dried basil can be used, but fresh gives better flavor. - Parmesan cheese: Nutritional yeast is a great dairy-free substitute. - Large pot or Dutch oven: This is key for cooking everything in one pot. - Sharp knife: A good knife helps with dicing and chopping. - Cutting board: Use this to protect your counters while prepping. - Wooden spoon: Perfect for stirring your soup as it cooks. - Measuring cups and spoons: Accurate measurements help keep flavors balanced. - Ladle: For serving the soup easily. - Soup bowls: Choose sturdy bowls for a fun meal experience. To make this soup, gather all your ingredients. You need a large pot and a wooden spoon. The prep time is just 10 minutes. Plan for about 30 minutes total to cook the soup. 1. Heat the olive oil in your pot over medium heat. 2. Add the diced onion. Sauté for about 5 minutes, until it's soft and clear. 3. Mix in the minced garlic. Cook for 1-2 minutes until it smells great. 4. Pour in the crushed tomatoes and vegetable broth. Add the dried oregano, sugar, salt, and pepper. 5. Bring this mix to a simmer. Let it cook for 10-15 minutes. This lets the flavors blend. 6. Add the tortellini. Cook them for about 4-5 minutes until they float and feel tender. 7. Stir in the chopped spinach and heavy cream. Mix until the spinach wilts and the soup gets creamy. 8. Take the pot off the heat. Add the fresh chopped basil. Taste and adjust the salt and pepper. 9. Serve hot. Top with extra basil leaves and grated Parmesan cheese, if you want. - When sautéing the onion, look for a soft, translucent look. - The soup should bubble gently when simmering. - Tortellini are done when they float to the top. To achieve a great flavor in your One-Pot Tomato Basil Tortellini Soup, focus on the basics. Start with fresh ingredients. Fresh garlic and onions really boost the taste. When you add crushed tomatoes, make sure to balance their acidity. A teaspoon of sugar works wonders. It can soften the tangy taste. Don't forget to season well with salt and pepper. Taste your soup as it cooks. This will help you find the best flavor. Serve your soup hot for the best experience. A sprinkle of grated Parmesan cheese adds a nice touch. Fresh basil leaves on top give a burst of flavor. Pair it with crusty bread or a light salad. This makes a complete meal. You can also offer a drizzle of olive oil for extra richness. Avoid overcooking the tortellini. They should float and be tender. If they get too soft, they'll break apart in the soup. Also, add spinach at the end. This keeps it bright and fresh. Don't forget to taste as you go. Adjust the salt and pepper to fit your taste. Lastly, make sure to stir in the basil right before serving. This keeps its flavor vibrant and fresh. {{image_2}} You can easily change up the protein in this soup. Adding cooked chicken or sausage boosts flavor and richness. If you want a meat-free option, use beans like cannellini or chickpeas for protein. These swaps keep the soup hearty while keeping it simple. If you need a gluten-free option, use gluten-free tortellini. Many brands offer tasty choices. For a vegan soup, swap the heavy cream with coconut milk. You can also skip the cheese or use a vegan Parmesan. These changes make the soup fit any diet. Boost the flavor with extra herbs and spices. A pinch of red pepper flakes adds warmth. Fresh thyme or parsley can brighten the dish. You can also drizzle some balsamic vinegar before serving for a tangy kick. These small tweaks give your soup a new twist every time you make it. To store your leftover One-Pot Tomato Basil Tortellini Soup, let it cool first. Once it cools, pour the soup into an airtight container. Seal the container tightly to keep out air and moisture. Place it in the fridge if you plan to eat it soon. Leftovers can last up to three days in the fridge. When you're ready to enjoy your soup again, pour it into a pot. Heat it on the stove over medium heat. Stir it often until it warms through. You can also microwave it in a bowl. Cover the bowl to prevent spills. Heat in short bursts and stir in between until hot. If you want to keep the soup longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. This soup can last up to three months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge before reheating. One-Pot Tomato Basil Tortellini Soup stays fresh in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. This keeps the soup tasty and safe to eat. If you want to enjoy it later, label the container with the date you made it. Yes, you can use frozen tortellini in this soup. Just add them straight from the freezer. They may take a little longer to cook. Check the package for cooking times. Frozen tortellini will still taste great and help save time. This soup pairs well with many sides. Here are some ideas: - Crusty bread or garlic bread for dipping - A fresh green salad with a light dressing - Grilled cheese sandwiches for a cozy meal - A cheese platter for a fun appetizer These options will enhance your soup experience and make it feel complete. In this article, we explored the key ingredients for One-Pot Tomato Basil Tortellini Soup. You learned about substitutions and the tools you'll need. We went through clear steps to prepare this dish and shared tips to enhance flavor and avoid common mistakes. You also discovered ways to modify the recipe for different diets and how to store your leftovers. Now, you can enjoy a delicious, easy soup! Follow these steps for great results and share your cooking adventures.

One-Pot Tomato Basil Tortellini Soup

Warm up with a delicious bowl of One-Pot Tomato Basil Tortellini Soup, the perfect comfort food for any day! This easy recipe combines fresh ingredients like juicy tomatoes, rich tortellini, and aromatic basil in just one pot, making cleanup a breeze. In just 30 minutes, you'll have a creamy and flavorful soup that the whole family will love. Click through to discover the full recipe and enjoy a hearty meal today!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon sugar (to balance acidity)

Salt and pepper to taste

1 package (9 ounces) refrigerated tortellini (cheese or spinach-flavored)

2 cups fresh spinach, roughly chopped

1 cup heavy cream (or coconut milk for a lighter option)

½ cup fresh basil leaves, chopped (plus extra for garnish)

Grated Parmesan cheese for serving (optional)

Instructions
 

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

    Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

      Stir in the crushed tomatoes, vegetable broth, dried oregano, sugar, salt, and pepper. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.

        Add the tortellini to the pot and cook for about 4-5 minutes or until they float and are tender.

          Stir in the chopped spinach and heavy cream, mixing until the spinach is wilted and the soup is creamy.

            Remove the pot from heat and stir in the fresh chopped basil. Adjust seasoning with salt and pepper if needed.

              Serve hot, garnished with extra basil leaves and grated Parmesan cheese, if using.

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