For a warm indulgent, mouth-watering Meatless Monday, you should really try this Creamy Tortelloni Soup I made last Monday.
First of all, you didn’t witness a typo and you may be thinking:
“What is she talking about? Aren’t they called Tortellini?”
The answer is yes. The smaller pasta noodles filled cheese and/or other types of yumminess are indeed called tortellini. However, the larger-style noodles, like what I used for this soup are called Tortelloni. The ending of the Italian words differentiates the size of the pasta.
I do need to warn you, this ain’t no diet recipe! This quick and easy creamy soup is made of heavy cream, cheese, and cheesy pasta. The spinach and tomatoes are the only things healthy about this recipe, but it is the ultimate comfort food for what ails ya!
If you’re looking for a simple recipe that comes together in minutes without a lot of fuss and you are in the mood for a meatless indulgence, let me show you how this Creamy Tortelloni Soup comes together:
How To Make Creamy Tortelloni Soup
First, cook tortelloni according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt, and pepper. Add in a bag of fresh spinach and stir to wilt and incorporate into the onion and tomato mixture.
Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, until tortelloni is ready to add in.
Reserve ½ cup of the pasta water and drain tortellini. Simmer for 8 to 10 minutes to allow the flavors to meld into the pasta. As Emeril Lagasse says, “Get Happy”.
Serve with this Creamy Tortelloni Soup with warm French bread and sprinkle with additional cheese, if desired. I mean really, go all in!
This was also one of the rare occasions that His Royal Highness approved a Meatless Monday dish. He loves anything rich and creamy.
I guess he wanted to indulge a bit too!
Creamy Tortelloni Soup
Ingredients
- ¾ package spinach and ricotta tortelloni
- 1 small onion chopped
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves minced
- 14.5 ounce canned diced tomatoes + 1/2 can of water
- 6 ounces fresh spinach
- 1 ½ teaspoons dried basil
- 1 teaspoon Kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 pint heavy cream
- ½ cup parmesan cheese grated + extra for garnish
Instructions
- Cook tortelloni according to package directions.
- Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt, and pepper. Add in a bag of fresh spinach and stir to wilt and incorporate into the onion and tomato mixture.
- Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, until tortelloni is ready to add in.
- Reserve ½ cup of the pasta water and drain tortellini. Simmer for 8 to 10 minutes to allow the flavors to meld into the pasta.
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