Classic Tortellini Soup with Spinach
A comforting and flavorful tortellini soup with spinach, perfect for a cozy dinner. This easy recipe comes together quickly with fresh ingredients.
Equipment
- Large pot
- Dutch oven
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium medium onion
- 2 stalks celery
- 2 medium medium carrots
- 3 cloves garlic
- 6 cups vegetable broth (or chicken broth), low-sodium preferred
- 1 14.5 ounce can diced tomatoes undrained
- 1 9-ounce package refrigerated tortellini (cheese, spinach, or meat-filled)
- 5 ounces fresh spinach
- Parmesan cheese Freshly grated, for serving
- Salt and black pepper to taste
Instructions
Cooking Steps
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots, cooking for 5-7 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Pour in the vegetable broth and undrained diced tomatoes, then bring the mixture to a simmer.
- Add the tortellini and cook for 3-5 minutes, or according to package directions, until al dente.
- Stir in the fresh spinach and cook for 1-2 minutes until it wilts completely.
- Season the soup with salt and black pepper to taste.
- Ladle the hot soup into bowls and garnish with freshly grated Parmesan cheese.
Notes
For extra flavor, use homemade broth. You can also add other vegetables like bell peppers or zucchini.