Description
This creamy spinach tortellini soup is a comforting, flavorful dish that combines tender cheese tortellini, fresh spinach, and a rich, creamy broth. It’s the perfect cozy meal for any season, loaded with vibrant flavors from garlic, onion, and Parmesan cheese.
Ingredients
Scale
- 1 tbsp olive oil
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken or vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- 4 cups fresh baby spinach
- 1 (9 oz) package cheese tortellini (fresh or frozen)
- 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, being careful not to burn the garlic.
- 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 juice. Stir in the dried basil, dried oregano, salt, and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Add Tortellini and Spinach: Add the cheese tortellini to the pot and cook according to the package instructions (usually 5-7 minutes for fresh tortellini or 8-10 minutes for frozen tortellini). During the last 2 minutes of cooking, add the fresh spinach. Stir gently until the spinach wilts and is evenly distributed in the soup.
- Finish with Parmesan: Stir in the grated Parmesan cheese until it melts and fully incorporates into the soup, giving it a rich, cheesy flavor. Taste the soup and adjust seasoning if needed, adding more salt and pepper as desired.
- Serve: Ladle the creamy tortellini soup into bowls and garnish with chopped fresh basil if desired. Serve hot and enjoy!
Notes
- You can substitute the heavy cream with half-and-half for a lighter version.
- If using frozen spinach, make sure to thaw and drain it before adding to the soup.
- For a vegan option, use plant-based cream and dairy-free tortellini.
- Prep Time: 10 mins
- Cook Time: 15-20 mins
- Category: soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350-400 calories
- Sugar: 5g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg