Description
This comforting Tortellini Soup combines tender cheese tortellini with a savory broth packed with vegetables and Italian herbs, perfect for a quick and hearty meal. Featuring a rich blend of tomatoes, spinach, and aromatic seasonings, this soup is easy to prepare on the stovetop and can be customized for vegetarian diets by using vegetable broth.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Main Ingredients
- 1 (9 oz) package cheese tortellini
- 1 cup spinach, chopped
Optional Garnish
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, then sauté for 2-3 minutes until they become softened and fragrant, creating a flavorful base for the soup.
- Add Vegetables: Add the diced carrot and celery to the pot. Cook for an additional 3-4 minutes, stirring occasionally, to slightly soften the vegetables and further build the soup’s flavor.
- Combine Broth and Seasonings: Pour in the diced tomatoes along with their juices and the chicken broth. Stir in dried basil, dried oregano, salt, and black pepper. Bring the mixture to a rolling boil.
- Simmer: Once boiling, reduce the heat to maintain a gentle simmer. Let the soup cook for 10 minutes to allow the vegetables to become tender and the flavors to meld together.
- Cook Tortellini: Add the cheese tortellini to the pot. Cook according to the package instructions, usually between 3-5 minutes, until the tortellini are tender and cooked through.
- Add Spinach: Stir in the chopped spinach and cook for an additional 2 minutes until the spinach wilts and incorporates nicely into the soup.
- Serve: Remove the pot from heat. Ladle the soup into bowls and optionally top each serving with grated Parmesan cheese. Serve hot for a comforting meal.
Notes
- You can substitute chicken broth with vegetable broth to make this soup vegetarian.
- For a gluten-free version, use gluten-free tortellini.
- Adding Parmesan cheese is optional but adds a rich, savory flavor.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stove to avoid overcooking the tortellini.
