Soup season is well underway here in Jersey. What I love about soups is that they are affordable, healthy and they make enough servings to last you a week’s worth of lunch, dinners or to feed your family for around $5 a serving!
Tortellini was a fave of mine growing up. Usually in a heavy sauce with a single portion that could feed an army! (god bless my Italian heritage! lol!) In this recipe, it’s the supporting cast against the San Marzano tomatoes and spinach for added iron.
Let’s Talk Authentic Tomatoes
Growing up Italian, the sauce was the holy grail. (honestly, we called it gravy!) We made sure the tomatoes were D.O.P certified. What does that even mean you might ask?! Good question. The short answer? DOP stands for the Italian phrase Denominazione d’ Origine Protetta (roughly, “protected designation of origin”) More on that here…
Trust me when I say it makes all the difference in the quality of the tomatoes and the taste you will achieve when cooking with them. Now, if you can’t find D.O.P, just stick with the San Marzano variety for optimal taste. I like this one here…
Let’s Talk Soup!
This recipe is simple yet tasty with ingredients available at any local food store. For the tortellini itself, you can grab a frozen bag or fresh will work too. Try to find a quality brand to hold up to the San Marzano tomatoes. I went with a frozen variety from Pastosa, which is a local Italian place in my town who originates from NY.
What I like to think as my secret ingredient (to make my soups creamy without the heavy cream) is using light coconut milk. This way you can keep the soups vegan if necessary and you benefit from the ‘good fats’ of the coconut milk. Next would be the choice of chicken or veggie stock, either will work in this recipe. The best is that it just all simmers in the pot while you go about your business!
Add a nice warm crusty loaf of bread, top with fresh parm cheese, fresh basil and pass it around the dinner table. A great family meal that is warm and comforting on these cold nights ahead of us.
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Tomato Tortellini Soup
- 2 cups chicken or vegetable broth
- 2 28 oz can San Marzano whole peeled tomatoes
- 1 cup light coconut milk
- 2 tbs olive oil
- 1/2 onion, chopped
- 1 tbs garlic, minced
- 1 8oz bag spinach chopped
- 1 package frozen tortellini
- 1 tbs dried Italian seasonings (parsley, basil, oregano)
- salt & pepper to taste
- 1 bunch chopped fresh basil, garnish
- fresh grated parm cheese topping
- Add olive oil in a large stockpot over medium heat, once hot add onion and saute 5 minutes (should smell it cooking!)
- Next, add garlic and mix well to combine with onion
- Pour in canned tomatoes breaking up the whole tomatoes with the back of a wooden spoon
- Add in the broth of choice and coconut milk. Mix well then add in seasonings
- Bring to a gentle boil then add-in tortellini and chopped spinach. Reduce heat to a simmer and let it cook for 8-10 minutes.
- Taste & season more as needed, top with fresh basil and parm cheese.Feel free to add more cheese at serving!
- Keep in the fridge for 3-4 days. Not sure about freezing as the tortellini might get soggy. But if you try it let me know!