Description
A comforting and creamy Tortellini Soup recipe that is perfect for chilly nights. This easy weeknight soup is packed with cheese tortellini, fresh spinach, and a touch of cream, all simmered in a flavorful tomato broth.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 4 cups chicken or vegetable broth
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
For Garnish:
- Chopped parsley, for garnish (optional)
Instructions
- Saute Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened. Stir in garlic and cook until fragrant.
- Add Ingredients: Add tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a simmer.
- Cook Tortellini: Add tortellini and cook until tender. Stir in spinach and cook until wilted.
- Finish Soup: Reduce heat, add cream and Parmesan. Stir until creamy. Adjust seasoning. Serve hot, garnished with parsley.
Notes
- For a heartier version, add cooked Italian sausage or shredded chicken.
- Use frozen tortellini if preferred, adjusting cooking time.
- This soup also works well with kale or Swiss chard instead of spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 65mg
