Description
Spinach tortellini soup is a hearty and comforting one-pot meal made with cheese-filled tortellini, fresh spinach, and a savory broth. Quick to prepare, it’s perfect for busy weeknights or cozy dinners.
Ingredients
- 10 oz cheese tortellini (fresh or frozen)
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable or chicken broth
- 1 can (14.5 oz) diced tomatoes
- 4 cups fresh spinach
- 1 tsp Italian seasoning
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 1/4 tsp red pepper flakes (optional)
- Grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add broth, diced tomatoes, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and let simmer for 10–15 minutes.
- Add tortellini and cook according to package instructions, usually 5–7 minutes, until tender.
- Stir in fresh spinach and cook just until wilted, about 1–2 minutes.
- Taste and adjust seasoning if needed.
- Ladle into bowls and top with grated Parmesan cheese before serving.
Notes
For a heartier soup, use meat-filled tortellini or add cooked sausage or chicken.Spinach can be swapped with kale or Swiss chard.For a creamier texture, add a splash of heavy cream or half-and-half before serving.When reheating, add extra broth as the tortellini will absorb liquid over time.If freezing, store the broth and tortellini separately to avoid mushy pasta.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 7g
- Sodium: 820mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 35mg
