Description
A warm and comforting creamy tortellini soup loaded with cheese tortellini, fresh vegetables, and a rich, flavorful broth. Perfect for cozy nights or quick weeknight dinners.
Ingredients
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach
- 1/2 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Stir in diced tomatoes, vegetable broth, basil, oregano, and red pepper flakes. Bring to a boil.
- Reduce heat and simmer for 10 minutes to let the flavors develop.
- Add tortellini and cook according to package directions, usually 5–7 minutes.
- Stir in spinach and let it wilt for 1–2 minutes.
- Reduce heat to low and add heavy cream. Stir well and heat through, without boiling.
- Season with salt and pepper to taste. Serve hot with grated Parmesan if desired.
Notes
- You can substitute with meat or mushroom tortellini for variation.
- Use half-and-half instead of heavy cream for a lighter version.
- Leftovers can be stored in the fridge for up to 3 days.
- Add cooked sausage or shredded chicken for extra protein.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
