Description
A comforting and flavorful soup featuring cheesy tortellini, fresh vegetables, and savory broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (9 oz) fresh or frozen cheese tortellini
- 2 cups fresh spinach (or kale)
- Grated Parmesan cheese (for serving)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Sauté the chopped onion, garlic, carrots, and celery for about 5-7 minutes until softened.
- Add the vegetable broth and diced tomatoes (with juices). Stir in the Italian seasoning, salt, and black pepper. Bring to a boil.
- Once boiling, reduce to a gentle simmer.
- Add the tortellini and cook according to package instructions (3-5 minutes for fresh, 7-10 minutes for frozen).
- Stir in the spinach (or kale) a couple of minutes before the tortellini is done and cook until wilted.
- Ladle into bowls, sprinkle with Parmesan cheese, and garnish with parsley if desired.
Notes
For added flavor, a splash of white wine can be added when sautéing the vegetables. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg