Description
Indulge in the rich and comforting flavors of this creamy tortellini soup. Packed with cheesy tortellini, fresh spinach, and a luscious Parmesan cream broth, this soup is a hearty and satisfying meal on its own.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium vegetable broth
- 1 can (14.5 oz) diced tomatoes with juices
- 1 package (9 oz) refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Heat Olive Oil: Heat olive oil in a large pot over medium heat. Sauté diced onion until softened.
- Add Aromatics: Stir in garlic, basil, oregano, and red pepper flakes; cook for 1 minute.
- Add Broth and Tomatoes: Pour in vegetable broth and diced tomatoes; bring to a boil.
- Cook Tortellini: Add tortellini and cook until tender, about 4-6 minutes.
- Finish Soup: Reduce heat; stir in spinach, heavy cream, and Parmesan. Cook until heated through.
- Season and Serve: Season with salt and pepper. Serve warm.
Notes
- You can substitute tortellini with different fillings for variety.
- Use half-and-half for a lighter version.
- Add protein like Italian sausage or chicken if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 860mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
