Description
This Tortellini Soup recipe is a comforting and flavorful dish that is perfect for a cozy night in. Filled with cheese tortellini, fresh vegetables, and savory broth, it’s a satisfying meal on its own. This easy-to-make soup is sure to become a family favorite!
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups low-sodium chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 (9-ounce) package refrigerated cheese tortellini
- 3 cups fresh spinach, roughly chopped
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil.
- Sauté vegetables: Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add seasonings: Stir in basil, oregano, and red pepper flakes. Cook for 1 minute.
- Add broth and tomatoes: Pour in the broth and diced tomatoes with juice. Bring to a boil, then simmer for 10 minutes.
- Cook tortellini: Add tortellini and cook according to package instructions, usually 4–6 minutes.
- Add spinach: Stir in fresh spinach and cook until wilted, about 1 minute.
- Season and serve: Season with salt and pepper. Ladle into bowls, top with Parmesan cheese, and serve hot.
Notes
- You can substitute kale for spinach or use meat-filled tortellini for a heartier version.
- For a creamier soup, stir in 1/2 cup of heavy cream at the end.
- Leftovers can be stored for 2–3 days, though the tortellini may soften.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
