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Spinach Tortellini Soup

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This Spinach Tortellini Soup is a warm and comforting meal featuring tender cheese tortellini, fresh spinach, and a flavorful broth. It’s quick to make and perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 6 cups chicken or vegetable broth
  • 1 (14.5 oz) can diced tomatoes (with juice)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes (optional, for a little heat)
  • 1 (9 oz) package cheese tortellini (fresh or frozen)
  • 4 cups fresh spinach (or baby spinach)
  • Salt and pepper, to taste

Optional Garnish

  • Grated Parmesan cheese
  • Fresh parsley, chopped

Instructions

1. Sauté the Vegetables

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until the vegetables are softened.
  3. Stir in the garlic and cook for 1 minute until fragrant.

2. Build the Broth

  1. Add the broth, diced tomatoes (with their juice), basil, oregano, and red pepper flakes (if using).
  2. Bring the soup to a boil, then reduce the heat and simmer for 10–15 minutes to allow the flavors to meld.

3. Cook the Tortellini

  1. Increase the heat to medium and add the tortellini to the pot. Cook according to the package instructions, typically 4–6 minutes for fresh tortellini or 8–10 minutes for frozen.

4. Add the Spinach

  1. Stir in the fresh spinach and cook for 1–2 minutes until wilted.
  2. Taste the soup and adjust the seasoning with salt and pepper as needed.

5. Serve

  1. Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley if desired.
  2. Serve hot with crusty bread or a side salad for a complete meal.

Notes

  • Customization: Add cooked chicken, sausage, or chickpeas for extra protein.
  • Make It Creamy: Stir in 1/2 cup of heavy cream or a splash of milk for a richer soup.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the soup thickens.

Find it online: https://recipe.ukfinda.com/spinach-tortellini-soup/