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Home » Meals » Lunch & Dinner » Tortellini Soup with Spinach and Tomatoes

Tortellini Soup with Spinach and Tomatoes

January 21, 2016Leave a Comment

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Tortellini Soup with Spinach and Tomatoes ~ A hearty and satisfying soup to warm you up on the coldest of days! via @thiswifecooks

Tortellini Soup with Spinach & Tomatoes 

As I type this post, the family and I are in full storm prep mode… The first big snowstorm of the year, recently upgraded to blizzard status, is forecasted to arrive tomorrow…  So get your bread and milk, then settle in at home with a big pot of this tasty soup!

Bring it on, Snowzilla!!

Tortellini Soup with Spinach and Tomatoes ~ A hearty and satisfying soup to warm you up on the coldest of days!

Ingredients for Tortellini Soup with Spinach and Tomatoes

How to Make Tortellini Soup with Spinach and Tomatoes

STEP ONE: In a Dutch oven, melt butter over medium heat. Add onion and cook, stirring frequently, 3-5 minutes, until tender and fragrant.
STEP TWO: Add the garlic and continue cooking an additional 1-2 minutes.
STEP THREE: Sprinkle with flour, salt, and pepper. Continue cooking and stirring another 1-2 minutes, until thickened.
STEP FOUR: Pour in the broth, undrained tomatoes, tomato paste, and tortellini. Bring to a boil, then reduce heat to Low and allow to simmer 10 minutes, or until the tortellini are cooked through.
STEP FIVE: Remove from heat then stir in sour cream and spinach. Once the spinach is wilted, adjust the seasoning to taste and serve hot.

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Tortellini Soup with Spinach and Tomatoes - Vegetarian | thiswifecooks.com

Tortellini Soup with Spinach and Tomatoes

A hearty and satisfying soup to warm you up on the coldest of days!
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Course: Dinner, Lunch, Soup
Cuisine: American, Italian
Keyword: dairy free, pasta, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 379kcal
Author: Holly Gray
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Ingredients

  • 2 tablespoon vegan butter
  • 1/3 cup yellow onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 4 cups vegan chicken-style broth
  • 28 ounces diced tomatoes undrained
  • 2 tablespoon tomato paste
  • 10 ounces fresh vegan cheese tortellini
  • 2 tablespoons vegan sour cream
  • 5 ounces baby spinach leaves rough chopped

Instructions

  • In a Dutch oven, melt butter over medium heat. Add onion and cook, stirring frequently, 3-5 minutes, until tender and fragrant.
  • Add the garlic and continue cooking an additional 1-2 minutes.
  • Sprinkle with flour, salt, and pepper. Continue cooking and stirring another 1-2 minutes, until thickened.
  • Pour in the broth, undrained tomatoes, tomato paste, and tortellini. Bring to a boil, then reduce heat to Low and allow to simmer 10 minutes, or until the tortellini are cooked through.
  • Remove from heat then stir in sour cream and spinach. Once the spinach is wilted, adjust the seasoning to taste and serve hot.

Nutrition

Calories: 379kcal | Carbohydrates: 55g | Protein: 15g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 1588mg | Potassium: 689mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4446IU | Vitamin C: 32mg | Calcium: 207mg | Iron: 5mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Lunch & Dinner, Soups, Chilis & Stews, Soups, Chilis, & Stews Tagged With: comfort food, pasta, soup, vegan, vegetarian, winter

Previous Post: « Vegetable Wellington with Chickpeas and Quinoa
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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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