Description
A comforting and creamy tortellini soup loaded with tender cheese tortellini, fresh vegetables, and a rich tomato and cream base. This easy-to-make soup combines the flavors of Italian seasoning, sautéed aromatics, and spinach for a hearty and delicious meal perfect for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
Main Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, coarsely chopped
Seasoning & Garnishes
- Salt and pepper, to taste
- Parmesan cheese, grated, for serving
- Fresh basil, chopped, for garnish
Instructions
- Heat the base: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent, creating a flavorful foundation for the soup.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant, enhancing the aroma and depth of flavor.
- Cook vegetables: Add sliced carrots and celery to the pot, cooking for around 5 minutes until they begin to soften, which adds texture and sweetness.
- Season and add liquids: Mix in dried Italian seasoning and optional red pepper flakes, then pour in the chicken broth and undrained diced tomatoes to build a hearty broth base.
- Simmer flavors: Bring the mixture to a boil, reduce heat, and let it simmer for 10 minutes to meld the flavors together.
- Cook tortellini: Add refrigerated cheese tortellini and cook according to package instructions, usually 5-7 minutes, until tender and cooked through.
- Add cream and spinach: Stir in heavy cream and chopped spinach, cooking an additional 3 minutes until the spinach wilts, giving the soup its creamy texture and freshness.
- Season to taste: Adjust salt and pepper according to your preference to balance the flavors perfectly.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil for an extra layer of flavor and color. Serve hot.
Notes
- You can substitute chicken broth with vegetable broth to make the soup vegetarian-friendly, though it won’t be fully vegetarian due to the cheese tortellini unless using vegetarian tortellini.
- For a spicy kick, increase the amount of red pepper flakes or add a dash of hot sauce.
- Fresh spinach can be replaced with kale or swiss chard for different leafy greens.
- This soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- To reduce calories, use half-and-half in place of heavy cream or a dairy-free cream alternative.
