Description
This creamy tortellini soup is a comforting and hearty dish perfect for any day. It features tender cheese tortellini simmered with vegetables in a flavorful broth enriched with heavy cream and fresh spinach, topped with Parmesan cheese and fresh basil for added richness and aroma.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups chicken broth
- 1 can (14 oz) diced tomatoes, undrained
Main Ingredients
- 1 package (9 oz) refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh spinach, coarsely chopped
Seasoning and Garnish
- Salt and pepper, to taste
- Parmesan cheese, grated, for serving
- Fresh basil, chopped, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until translucent.
- Add Garlic: Add minced garlic to the pot and cook for another 1 minute until fragrant.
- Cook Vegetables: Stir in sliced carrots and celery, cooking for around 5 minutes until they start to soften.
- Add Seasonings and Liquids: Mix in the dried Italian seasoning and red pepper flakes, then pour in the chicken broth and the undrained diced tomatoes.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow flavors to meld.
- Cook Tortellini: Add the tortellini to the pot, cooking according to package instructions, usually about 5-7 minutes, until tender.
- Add Cream and Spinach: Stir in the heavy cream and chopped spinach, continuing to cook until the spinach is wilted, approximately 3 minutes.
- Season to Taste: Season the soup with salt and pepper, adjusting as needed.
- Serve: Serve hot, garnished with grated Parmesan cheese and fresh basil.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add more vegetables like zucchini or mushrooms for extra nutrition.
- If you prefer a spicier soup, increase the amount of red pepper flakes.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- The soup can be reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
