Autumn Tortellini Soup

$When making Autumn Tortellini Soup, you need fresh and flavorful ingredients. Here’s what you will need: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon fresh thyme, chopped - 1 teaspoon fresh sage, chopped - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juice - 1 cup butternut squash, cubed (fresh or frozen) - 2 cups fresh baby spinach - 1 package (9 oz) cheese tortellini - Salt and pepper to taste - 1/4 cup grated Parmesan cheese for topping Each ingredient adds a unique touch. The olive oil is a great base that enhances flavor. Onions and garlic create a warm, inviting aroma. Carrots and celery add sweetness and crunch. Fresh herbs like thyme and sage give depth to the soup. The vegetable broth and tomatoes provide a rich liquid for the soup. Butternut squash adds creaminess, while spinach brings freshness. Finally, the cheese tortellini makes the soup filling and hearty. This combination creates comfort. It’s perfect for autumn days. Enjoy the warmth and flavors of this seasonal delight! 1. Sautéing onion and garlic: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté it for about 3 to 4 minutes. You want the onion to turn translucent. This step builds the base flavor of the soup. After the onion is ready, stir in 2 minced cloves of garlic. Cook for another minute until the garlic smells amazing. 2. Adding carrots and celery: Next, toss in 3 diced carrots and 2 diced celery stalks. Cook these for about 5 minutes. Stir occasionally. The veggies should soften but not lose their crunch. This mix gives the soup a nice texture. 1. Incorporating broth and tomatoes: After the vegetables are soft, add 1 teaspoon of fresh thyme and 1 teaspoon of fresh sage. Stir to release their flavors. Then, pour in 4 cups of vegetable broth and a can of diced tomatoes (14 oz) with their juice. Bring this mixture to a gentle boil. 2. Adding butternut squash and tortellini: Once boiling, add 1 cup of cubed butternut squash. Reduce heat to simmer. Cook for 10 to 15 minutes until the squash is tender. After that, stir in a package (9 oz) of cheese tortellini. Cook according to the package directions, usually around 3 to 5 minutes. 1. Incorporating spinach and seasoning: Just before serving, fold in 2 cups of fresh baby spinach. Cook for 1 to 2 minutes until the spinach wilts. Then season the soup with salt and pepper to taste. 2. Serving suggestion with Parmesan: Ladle the soup into deep bowls. Top each bowl with 1/4 cup of grated Parmesan cheese. For a lovely touch, add a sprig of fresh thyme or sage on top. Serve with a slice of crusty bread for a cozy meal. To ensure perfect tortellini texture, follow these steps: - Cook tortellini in boiling water. This helps them stay firm. - Avoid overcooking. Follow the package's cooking time carefully. - Add tortellini to the soup during the last few minutes of cooking. This keeps them from getting mushy. For best practices when sautéing vegetables, here’s what to do: - Use medium heat to avoid burning. This helps the flavors develop well. - Stir vegetables often. This ensures even cooking and prevents sticking. - Start with onions and garlic, as they add a strong base flavor. Once they are soft, add carrots and celery. To make your soup look great, try these serving alternatives: - Use deep bowls for a warm, cozy feel. This makes the soup look inviting. - Add extra Parmesan cheese on top for a nice finish. It also adds flavor. - Include a sprig of fresh thyme or sage for a pop of color. For added flavor, consider these garnishes: - Fresh herbs like basil or parsley can brighten the dish. - A drizzle of olive oil gives a rich taste. - A slice of crusty bread on the side is a great complement. It adds texture and makes the meal satisfying. {{image_2}} You can change the vegetables based on what's fresh. Try zucchini, green beans, or even kale. Each choice brings new tastes and textures to the soup. Adding seasonal veggies keeps the dish fun and exciting. For tortellini, you have options too. You can use other types of pasta, like farfalle or penne. You can even try dumplings if you want a twist. Just remember to cook them according to package directions. If you need a gluten-free version, use gluten-free pasta. Many brands offer tasty options that work well in this soup. Check labels to be sure they fit your needs. For a vegan soup, skip the cheese tortellini and Parmesan. Use vegetable broth and add more beans or lentils for protein. This way, you keep the soup hearty and filling. To lower sodium, choose low-sodium broth. You can also use fresh herbs to enhance flavor without added salt. This makes your soup tasty and healthy at the same time. To keep your Autumn Tortellini Soup fresh, store leftovers in the fridge. Use an airtight container to prevent moisture loss. This soup stays good for about three to four days. If you want to keep it longer, freeze the soup. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It can last up to three months in the freezer. Reheating your soup is simple. To keep the flavor, use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat, stirring often. This will help it heat evenly. If the soup is too thick, add a splash of broth or water. For the microwave, place the soup in a microwave-safe bowl. Cover it loosely with a lid or a plate. Heat in short bursts, stirring after each. This way, you avoid hot spots. Enjoy your warm, flavorful soup just as you made it! Can I use frozen tortellini? Yes, you can use frozen tortellini. It cooks just as well as fresh. Follow the package instructions for cooking time. This will ensure it is tender and ready to enjoy. How can I make this soup heartier? To make this soup heartier, add more vegetables or beans. You can include potatoes, zucchini, or even chickpeas. These ingredients add texture and nutrients. Another idea is to increase the amount of tortellini you use. This soup is a wholesome meal. Each serving contains about 320 calories. It also offers good amounts of fiber, protein, and vitamins A and C. Here’s a quick breakdown: - Calories: 320 - Protein: 12g - Fat: 10g - Carbohydrates: 50g - Fiber: 7g Cooking time can change based on your ingredients. If you use fresh vegetables, they may need longer to cook. For frozen vegetables, reduce the cooking time slightly. Always check for tenderness before serving. Adjusting the cook time helps you achieve the best flavor and texture. This blog post covered a delicious soup recipe with fresh ingredients and simple steps. You learned how to sauté, cook, and serve with care. I shared tips for perfect tortellini and presentation ideas for your soup bowls. We also explored variations for dietary needs and how to store and reheat leftovers. In closing, this soup is not just tasty; it’s flexible for any meal or season. Enjoy making it your own!$

Warm up your fall evenings with this delicious Autumn Tortellini Soup! Packed with seasonal flavors and easy-to-find ingredients, this comforting recipe is perfect for cozy nights. In just 35 minutes, you can enjoy a hearty bowl brimming with vibrant veggies and cheesy tortellini. Click through to explore this simple and satisfying recipe that’s sure to become a family favorite! #AutumnTortellini #ComfortFood #FallRecipes #SoupLovers

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Ingredients

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 teaspoon fresh thyme, chopped

1 teaspoon fresh sage, chopped

4 cups vegetable broth

1 can (14 oz) diced tomatoes, with juice

1 cup butternut squash, cubed (fresh or frozen)

2 cups fresh baby spinach

1 package (9 oz) cheese tortellini

Salt and pepper to taste

1/4 cup grated Parmesan cheese for topping

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.

Stir in the minced garlic, diced carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables soften.

Add the fresh thyme and sage to the pot, stirring to release their aromatic flavors.

Pour in the vegetable broth and diced tomatoes (with their juice). Bring the mixture to a gentle boil.

Once boiling, stir in the cubed butternut squash and reduce the heat to a simmer. Cook for about 10-15 minutes, or until the squash is tender.

Add the cheese tortellini to the pot and cook according to the package instructions (usually about 3-5 minutes).

Just before serving, fold in the baby spinach and cook until just wilted, about 1-2 minutes.

Season the soup with salt and pepper to taste.

Serve hot, garnished with grated Parmesan cheese on top.

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings

- Presentation Tips: For an appealing presentation, serve the soup in deep bowls, sprinkle with extra Parmesan, and add a sprig of fresh thyme or sage for garnish. A slice of crusty bread on the side complements the soup beautifully.