Description
This Creamy Spinach Tortellini Soup combines tender cheese tortellini with fresh baby spinach in a rich, flavorful broth. Infused with garlic, onion, herbs, and finished with Parmesan cheese, it’s a comforting and hearty soup perfect for any day.
Ingredients
Scale
Soup Base
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup heavy cream
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
Main Ingredients
- 1 (9 oz) package cheese tortellini (fresh or frozen)
- 4 cups fresh baby spinach
Finishing Touch
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped (for garnish, optional)
Instructions
- Sauté the Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring the garlic doesn’t burn.
- Build the Soup Base: Pour in 4 cups of chicken or vegetable broth, 1 cup of heavy cream, and the can of diced tomatoes with their juice. Stir in dried basil, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer to allow the flavors to meld together.
- Add Tortellini and Spinach: Add cheese tortellini to the pot and cook according to package instructions—usually 5-7 minutes for fresh tortellini or 8-10 minutes for frozen. During the last 2 minutes of cooking, add the fresh baby spinach and stir gently until it wilts and is evenly distributed.
- Finish with Parmesan: Stir in the grated Parmesan cheese until melted and fully incorporated, enhancing the soup’s rich cheesiness. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the creamy tortellini soup into bowls and garnish with chopped fresh basil if desired. Serve hot and enjoy a comforting meal!
Notes
- You can use either fresh or frozen cheese tortellini; adjust cooking time accordingly.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Fresh baby spinach can be substituted with other leafy greens like kale or chard if desired.
- Adding Parmesan cheese at the end ensures it melts smoothly without clumping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
