Easy Tortellini Soup with Spinach is a delightful and comforting dish that can be prepared quickly. This soup packs incredible flavor and nutrition, making it a favorite for families and busy individuals alike.
Why Make Easy Tortellini Soup with Spinach
Creating Easy Tortellini Soup with Spinach is not just about enjoying a warm bowl of goodness; it’s also about convenience. This recipe uses simple ingredients that are easy to find. It’s perfect for a weeknight dinner or a cozy weekend lunch.
How to Make Easy Tortellini Soup with Spinach
Making Easy Tortellini Soup with Spinach is a straightforward process. You will love how quickly it comes together with minimal effort. Follow these simple steps, and you’ll have a delicious meal ready in no time.
Ingredients:
- Refrigerated tortellini
- Fresh spinach
- Vegetable broth
- Garlic
- Olive oil
- Salt
- Pepper
- Parmesan cheese (optional)
Directions:
- In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add the refrigerated tortellini and cook according to package instructions until they float.
- Stir in the fresh spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve hot and sprinkle with parmesan cheese, if desired.
How to Serve Easy Tortellini Soup with Spinach
Serve Easy Tortellini Soup with Spinach hot in individual bowls. For an extra touch, sprinkle freshly grated parmesan cheese on top. Add a side of crusty bread or a light salad to complete your meal.
How to Store Easy Tortellini Soup with Spinach
To store Easy Tortellini Soup with Spinach, let it cool completely. Transfer the soup to an airtight container and keep it in the refrigerator for up to 3 days. If you want to store it for a longer time, consider freezing it in freezer-safe bags for up to 3 months.
Tips to Make Easy Tortellini Soup with Spinach
- For added flavor, use homemade vegetable broth.
- Experiment with different types of tortellini, such as cheese or meat-filled.
- Adding a squeeze of lemon juice before serving can brighten the flavors.
Variation
You can modify Easy Tortellini Soup with Spinach by adding other vegetables such as carrots or mushrooms for extra nutrition. Adding a pinch of red pepper flakes can provide a nice kick if you enjoy a bit of spice.
FAQs
Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini. Just cook it a bit longer until it floats and is tender.
Can I make this soup vegan?
Absolutely! Just skip the parmesan cheese and use a plant-based broth.
Where can I buy tortellini?
You can find refrigerated tortellini in your local grocery store’s pasta aisle, or you can buy it here.
Enjoy creating this delightful and nourishing Easy Tortellini Soup with Spinach. It’s sure to become a staple in your kitchen!
Salmon and Kimchi Skillet
Ingredients
For the cooking base
- 2 tablespoons unsalted butter
- 1 tablespoon toasted sesame oil
- 1 16-ounce jar chopped cabbage kimchi (about 2 cups)
- 1/2 teaspoon sugar
For the salmon
- 4 pieces salmon fillets, patted dry 6 to 8 ounces each
- Salt To taste
For topping (optional)
- Chopped scallions For garnish
- Sesame seeds For garnish
Instructions
Preparation
- Preheat the oven to 450 degrees Fahrenheit.
- Melt the butter with the sesame oil in a 12-inch, oven-safe skillet over high heat.
Cooking
- When the butter's foam goes down, add the kimchi along with its liquid to the skillet. Stir in the sugar.
- Cook, stirring now and then, until most of the liquid has bubbled away and the kimchi has softened, about 3 to 5 minutes. If the liquid cooks off too quickly, lower the heat to medium and stir more often.
- Lightly season the salmon with salt. Nestle the fillets in the skillet, skin-side down if they have skin, spooning kimchi on top.
- Roast in the oven for 6 minutes.
- Switch the broiler to high. Place the skillet about 5 inches from the broiler heat. Broil, turning and checking the fish and kimchi once, until the kimchi is nicely browned in spots, about 3 to 4 minutes.
- Serve topped with scallions and sesame seeds, if desired.
