Description
This comforting Tortellini Soup is a hearty and flavorful Italian-inspired dish perfect for a quick weeknight dinner. It features tender cheese tortellini simmered with fresh vegetables, aromatic herbs, and a savory broth, finished with spinach and Parmesan cheese for a nutritious and delicious meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cups fresh spinach, roughly chopped
Herbs and Spices
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Other Ingredients
- 1 tablespoon olive oil
- 6 cups chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (9-ounce) package refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
Instructions
- Heat the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Cook for 5 to 6 minutes until the vegetables begin to soften.
- Add garlic and herbs: Stir in minced garlic, dried basil, oregano, crushed red pepper flakes (if using), salt, and black pepper. Cook for 1 more minute until fragrant, ensuring the herbs release their aroma.
- Add broth and tomatoes: Pour in the chicken or vegetable broth along with the diced tomatoes including their juice. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 12 minutes until the vegetables are tender.
- Cook the tortellini: Add the refrigerated cheese tortellini to the pot. Cook according to the package directions, usually about 4 to 5 minutes, until the tortellini are tender and cooked through.
- Add spinach and cheese: Stir in the chopped fresh spinach and cook for an additional 1 to 2 minutes until the spinach wilts. Remove the pot from heat and sprinkle in the grated Parmesan cheese. Stir well and serve the soup hot.
Notes
- For a heartier version, add cooked Italian sausage or shredded chicken to the soup.
- You can substitute kale in place of spinach for a different leafy green.
- Leftovers keep well refrigerated; however, tortellini may absorb broth and become softer over time.
