Spinach Tortellini Soup is a quick and delicious meal that combines fresh spinach, cheese tortellini, and flavorful herbs in a comforting broth.
Author:Emma Rossi
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 (9-ounce) package fresh cheese tortellini
2 cups fresh spinach, chopped
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Grated Parmesan cheese for serving
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the vegetable broth and bring to a boil. Once boiling, add the tortellini and cook according to package instructions, usually about 3-5 minutes.
Add the chopped spinach, diced tomatoes, dried basil, and dried oregano to the pot. Stir well and let simmer for another 2-3 minutes, until the spinach is wilted and the soup is heated through.
Season with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese if desired.
Notes
Feel free to add other vegetables like carrots or zucchini for extra nutrition.
You can substitute chicken broth for a non-vegetarian version.
This soup can be stored in the refrigerator for up to 3 days.