Description
A hearty and comforting soup made with cheese tortellini, vegetables, and a savory broth, perfect for a cozy meal.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 6 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 9 oz cheese tortellini (fresh or frozen)
- 2 cups fresh spinach
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 4 minutes.
- Stir in the garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.
- Add Italian seasoning and red pepper flakes (if using). Stir to combine.
- Pour in the broth and diced tomatoes with their juices. Bring the soup to a boil.
- Reduce the heat and simmer for 10-15 minutes, or until vegetables are tender.
- Add the tortellini and cook according to package instructions, typically 5-7 minutes.
- Stir in the spinach and cook until wilted, about 1-2 minutes.
- Season with salt and pepper to taste. Serve hot, topped with grated Parmesan if desired.
Notes
- Use vegetable broth to keep it vegetarian.
- You can add cooked chicken or sausage for extra protein.
- Frozen tortellini can be used directly without thawing.
- Leftovers can be stored in the fridge for up to 3 days.