This is one of those light, spring-timey soups that warms you right up and leaves you feeling cozy and refreshed all at the same time. I titled this dish “Pantry Staple” Tomato Basil Tortellini Soup because it’s usually one of those recipes I fall back on when I’m all out of fresh ingredients but can’t make it (or don’t want to go) to the store.
Here’s what makes up the bulk of the soup:
• Dry Tortellini
• Canned tomatoes
• Dried basil
• The spinach in the fridge that I had such good intentions for but never actually ended up using…
However, if you’re a gardener and happen to grow fresh tomoatoes, basil, and spinach, this could definitely be your new “garden dump” soup! Ultimate freshness, limited waste from your bountiful harvest. The main difference you would have to account for during preparation is peeling the tomatoes. Just bring a pot of water to a boil, throw about 8-9 Roma tomatoes in until the skins start to crack, then put the tomatoes into a bowl of ice water and peel the skins off. After that you can dice them up and throw them in the soup like normal.
This soup also makes a great appetizer for a dinner party. It’s got a really quick cooking time and dirties minimal dishes. Plus it’s light enough to eat a small portion and still have room for the main course. I would pair this with something Italian, like spaghetti and meatballs, lasagna, or chicken parmesan. You could also make this soup into a full meal by adding other appetizers like stuffed mushrooms and a salad.
I don’t have any freezer instructions for this soup because the tortellini tends to get soggy and the spinach ends up having a very off-putting texture when left in the broth for too long. Unfortunately this is also true for leftovers. So if you’re only feeding 2-3 people I would recommend halving the recipe. However, this soup only takes about 15-20 minutes to throw together with minimal dishes, so it’s perfect when you don’t feel like cooking and dirtying up the kitchen.
I originally found this recipe over at Cooking Classy, and changed it to fit my “pantry staple” needs. Head over there to check out the original recipe!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 1/2 tbsp olive oil $0.04
- 1 small/medium onion $0.19
- 1 tbsp minced garlic $0.06
- 10 cups water free(ish)
- 3 tbsp chicken (or vegetable) bouillon $0.11
- 1 tbsp dried basil $0.19
- 1/2 tsp ground black pepper $0.02
- 2 15 oz cans of diced tomatoes $0.96 (I prefer one petite diced and one regularly diced)
- 1 12 oz bag of dried spinach and cheese tortellini $2.40
- 1 large handful of fresh baby spinach, roughly chopped (about 4-5 oz) $0.89
Ingredients
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- In a large stock pot, heat the olive oil on medium heat and sauté the onions and garlic until the onions are soft and translucent.
- Next add the water, bouillon, basil, pepper, and tomatoes and bring the mixture to a boil.
- Add in the tortellini and boil according to the packaging instructions, usually 10-11 minutes. In the last 2 minutes of the tortellini boiling, throw in the chopped spinach and let it wilt.
- Once the tortellini is cooked through and the spinach is wilted, the soup is ready to be served immediately.
Serving size: 1 cup
Servings: 17
Price for dish: $4.86
Price per serving: $0.29
Nutrition per serving:
Calories: 81
Carbs: 12.3 g
Protein: 2.9 g
Fats: 2.3 g
Sodium: 541.6 mg
Fiber: 2 g
Sugar: 2 g
Looks delicious.