Description
A creamy, spicy, and comforting soup featuring cheese tortellini simmered in a rich curry-infused tomato broth.
Ingredients
- 1 tbsp fresh ginger, grated
- 4.5 cups vegetable broth
- 1.5 tbsp olive oil
- 10 oz package cheese tortellini (fresh or frozen)
- 1 small yellow onion, diced
- 28 oz can crushed tomatoes
- 3 cloves garlic, minced
- 1.5 tbsp curry powder
- 2 cups fresh spinach
- 3/4 cup full-fat coconut milk
- 0.5 tsp turmeric
- Salt and black pepper to taste
Instructions
- Begin by heating a large soup pot or Dutch oven over medium heat with the olive oil. Once the oil glistens, add the diced onion and cook for about five minutes until it becomes translucent and soft. Stir in the minced garlic, grated ginger, curry powder, and turmeric, allowing them to bloom in the hot oil for one minute. You will know it is ready when the spices become incredibly fragrant and fill the kitchen with a warm, earthy scent.
- Pour in the crushed tomatoes and the vegetable broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Stir everything together thoroughly to ensure the spices are evenly distributed throughout the liquid. Increase the heat to bring the mixture to a rolling boil, then reduce it to a low simmer. Cover the pot and let it bubble gently for about ten minutes to allow the flavors to marry.
- Remove the lid and carefully add the cheese tortellini to the simmering broth. Cook the pasta according to the package directions, which usually takes about three to five minutes for fresh tortellini. It is crucial to watch the pot closely during this stage; you want the pasta to be tender but still have a slight bite, as it will continue to soften in the hot liquid.
- Once the tortellini is cooked through, reduce the heat to low and stir in the coconut milk and fresh spinach. Gently fold the ingredients together until the spinach has fully wilted and the soup takes on a creamy, orange-red hue. Taste the curried tomato tortellini soup and adjust the seasoning with salt and pepper as needed before ladling it into bowls immediately.
Notes
If you don’t have coconut milk, heavy cream works as a perfect substitute. For a protein boost, you can add chickpeas.
- Prep Time: 10 min
- Resting Time:
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 35mg
Keywords: curried tomato tortellini soup, easy soup recipe, vegetarian dinner, spicy pasta soup