Description
This cozy Tortellini Soup is made with tender cheese tortellini, vegetables, tomatoes, garlic, Italian herbs, spinach, and a flavorful broth. Add a splash of cream and Parmesan for a rich and creamy finish. It’s an easy 30-minute dinner perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 4 cups chicken broth
- 2 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 package (20 ounces) refrigerated cheese tortellini
- 2 cups fresh baby spinach
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- Fresh parsley or basil, for garnish
- Red pepper flakes, optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook for 5–6 minutes until slightly softened.
- Add garlic, Italian seasoning, dried basil, salt, and pepper. Cook for 30–60 seconds.
- Add chicken broth, vegetable broth, diced tomatoes, and tomato paste.
- Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes.
- Add the refrigerated tortellini and cook according to package directions, usually 3–5 minutes.
- Stir in the fresh spinach and cook for 1–2 minutes.
- Reduce heat to low and add heavy cream.
- Stir in Parmesan and warm gently without boiling.
- Taste and adjust seasoning.
- Garnish with fresh herbs and Parmesan.
- Serve immediately with crusty bread.
Notes
For the best texture, serve the soup shortly after adding the tortellini. If storing leftovers, add extra broth when reheating because the tortellini will absorb liquid.
Nutrition
- Calories: 410
- Sugar: 8g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 65mg