Description
A comforting and hearty Tortellini Soup made with tender vegetables, flavorful herbs, and cheesy tortellini simmered in a savory broth. Ready in just 30 minutes, this soup is perfect for a quick lunch or dinner and can easily be made vegetarian 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 Toppings
- 1/2 cup grated Parmesan cheese (optional, for serving)
Instructions
- Heat and sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
- Add carrots and celery: Stir in the diced carrot and celery and cook for an additional 3-4 minutes, stirring occasionally to soften them.
- Add liquids and seasonings: Pour in the diced tomatoes with their juices and the chicken broth. Stir in dried basil, dried oregano, salt, and black pepper. Bring the mixture to a boil.
- Simmer vegetables: Once boiling, reduce the heat and let the soup simmer gently for 10 minutes until the vegetables are tender and flavors meld.
- Cook tortellini: Add the cheese tortellini to the pot and cook for 3-5 minutes, or according to package instructions, 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 blends into the soup.
- Serve: Remove the pot from heat, ladle the soup into bowls, and top each serving with grated Parmesan cheese if desired. Serve hot.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add other vegetables like zucchini or mushrooms for extra flavor and texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- Adding Parmesan cheese is optional but adds a rich, savory finish.
- Be careful not to overcook the tortellini to maintain its texture.
