Description
A cozy and hearty tortellini soup made with cheese-filled pasta, vegetables, broth, and optional cream. Perfect for quick weeknights or comforting family dinners.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups chicken or vegetable broth
1 can (14 ounces) diced tomatoes
1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes (optional)
1 package (9 ounces) refrigerated cheese tortellini
2 cups fresh baby spinach
½ cup heavy cream (optional)
½ cup grated Parmesan cheese
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until softened.
Stir in garlic and cook briefly until fragrant.
Pour in broth and diced tomatoes. Add Italian seasoning and red pepper flakes. Simmer for 10 minutes.
Add tortellini and cook until tender, 5–7 minutes.
Stir in spinach until wilted. For a creamy version, add heavy cream.
Season with salt and pepper to taste. Serve hot with Parmesan cheese and fresh herbs.
Notes
For a lighter version, skip the cream.
To keep tortellini from getting soggy, store the soup base separately and add pasta before serving.
Customize with sausage, chicken, beans, or extra vegetables for variety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (about 1½ cups)
- Calories: ~420 kcal
- Sugar: ~6 g
- Sodium: ~950 mg
- Fat: ~20 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~10 g
- Trans Fat: ~0 g
- Carbohydrates: ~45 g
- Fiber: ~5 g
- Protein: ~16 g
- Cholesterol: ~55 mg