Description
This creamy vegetarian tortellini soup is a comforting and flavorful Italian-American dish perfect for a cozy meal. It features tender cheese tortellini, fresh spinach, and a rich tomato and cream broth seasoned with Italian herbs and a touch of spice.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 2 tablespoons fresh basil, chopped
Liquids and Broth
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes
- 1 cup heavy cream
Dry and Seasonings
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 1 package (9 ounces) refrigerated cheese tortellini
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened and fragrant.
- Add Seasonings: Stir in minced garlic, dried Italian seasoning, red pepper flakes (if using), salt, and black pepper. Cook for 1 minute more to release the flavors.
- Simmer Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to develop flavor.
- Cook Tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually 5-7 minutes, until the tortellini are tender and cooked through.
- Add Spinach: Stir in the fresh spinach and cook until it wilts, which should take about 1-2 minutes.
- Finish with Cream and Cheese: Lower the heat to low and add the heavy cream and grated Parmesan cheese. Stir continuously until the soup becomes creamy, smooth, and heated through, ensuring the cheese is melted fully.
- Garnish and Serve: Sprinkle chopped fresh basil over the soup before serving it hot for a fresh, aromatic finish.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add zucchini or mushrooms for extra vegetable variety and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days and are best reheated gently on the stovetop to maintain texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 7 g
- Sodium: 920 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 70 mg
