Description
A comforting and delicious cheese tortellini soup perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (9 ounces) fresh or frozen cheese tortellini
- 1 cup spinach, chopped
- 1/4 cup grated Parmesan cheese (for serving)
- Fresh basil leaves (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic, diced carrot, and diced celery to the pot. Continue to sauté for another 5-6 minutes, stirring occasionally, until the vegetables are softened.
- Pour in the crushed tomatoes and vegetable broth. Stir to combine the ingredients.
- Add the dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to a simmer. Allow the soup to cook for about 10 minutes to let the flavors meld together.
- Add the tortellini to the pot and cook for an additional 5-7 minutes, or until the tortellini are tender and floating to the top.
- Stir in the chopped spinach and cook for another 2 minutes until the spinach is wilted.
- Taste the soup and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.
Notes
- For a heartier soup, add more vegetables such as zucchini or bell peppers.
- Make sure the spinach is fresh for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg