Description
This comforting Tortellini Soup Recipe is a flavorful, hearty Italian-inspired dish featuring cheese tortellini, fresh vegetables, and a savory broth. Perfect for a quick and satisfying meal, it combines sautéed onions, garlic, carrots, and celery with aromatic herbs and tender spinach, all simmered to perfection for a nourishing bowl of soup.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
Herbs and Spices
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Liquids and Base
- 6 cups low-sodium chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
Main Ingredients
- 1 (9-ounce) package refrigerated cheese tortellini
- 3 cups fresh spinach, roughly chopped
Seasoning and Garnish
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Herbs and Spices: Stir in the dried basil, dried oregano, and red pepper flakes if using. Cook for an additional 1 minute to bloom the spices.
- Add Broth and Tomatoes: Pour in the low-sodium chicken or vegetable broth along with the canned diced tomatoes including their juice. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to meld the flavors.
- Cook Tortellini: Add the refrigerated cheese tortellini to the pot. Cook according to package instructions, usually 4 to 6 minutes, until the tortellini are tender and cooked through.
- Add Spinach: Stir in the fresh chopped spinach and cook for about 1 minute until the spinach is wilted and incorporated into the soup.
- Season and Serve: Season the soup with salt and black pepper to taste. Ladle the hot soup into bowls and garnish with grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- You can substitute kale for spinach if preferred or use meat-filled tortellini to make the soup heartier.
- For a creamier texture, stir in 1/2 cup of heavy cream just before serving.
- Leftovers can be stored in the refrigerator for 2 to 3 days. Note that the tortellini may soften further upon storage.
