Description
A cozy and hearty Tuscan Tortellini Soup that combines fresh vegetables, cheese tortellini, and flavorful herbs for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 package (9 ounces) refrigerated cheese tortellini
- 2 cups fresh spinach
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes until the vegetables are tender.
- Add the dried oregano, dried basil, and red pepper flakes (if using) to the pot. Stir well to combine.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a boil.
- Once boiling, reduce the heat to a simmer and add the cheese tortellini. Cook according to package instructions, usually about 5-7 minutes.
- Stir in the fresh spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese.
Notes
- For a heartier soup, add cooked Italian sausage or shredded rotisserie chicken.
- Substitute kale or Swiss chard for spinach for a different flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg