Tomato Tortellini Soup With Cheddar Toast
This comforting Tomato Tortellini Soup is a delightful dish that combines the rich flavors of tomatoes and cheese-filled tortellini, perfect for any occasion. Paired with crispy cheddar toast, it's a satisfying meal that warms the soul.
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Oven
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 9 oz cheese tortellini fresh or frozen
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
- 1 cup cheddar cheese, shredded
- 4 slices bread preferably sourdough or baguette
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the diced tomatoes (with juices) and broth. Bring the mixture to a boil.
- Once boiling, add the cheese tortellini and Italian seasoning. Reduce the heat and let the soup simmer for about 5-7 minutes, or until the tortellini is cooked through.
- Stir in the fresh spinach and let it wilt in the soup for 1-2 minutes. Season with salt and black pepper to taste.
- While the soup is simmering, preheat the oven to 400°F (200°C).
- Place the slices of bread on a baking sheet and top each slice with shredded cheddar cheese. Bake in the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Serve the hot soup in bowls with the cheddar toast on the side.
Notes
For extra flavor, consider adding fresh basil or a splash of balsamic vinegar to the soup.
Feel free to customize the soup by adding other vegetables, such as zucchini or bell peppers.
This recipe is suitable for freezing; simply omit the spinach and add it when reheating.