This warm and comforting tortellini soup is made with cheese filled tortellini, vegetables, and a savory broth! It is perfect for a cold winter night or a quick and easy weeknight meal. This soup is loaded with warm and cozy flavors!
First, in a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are slightly softened, about 5 minutes.
Add the chicken or vegetable broth, diced tomatoes (with their juices), dried basil, dried oregano, dried thyme, salt, and pepper to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
Add the refrigerated gluten free tortellini to the soup. Cook according to the package instructions until the tortellini is tender.
Stir in the fresh spinach leaves and cook for an additional 1 to 2 minutes until the spinach wilts.
Taste the soup and adjust the seasoning with salt and pepper if needed.
Ladle the creamy tortellini soup into bowls. Sprinkle some grated Parmesan cheese on top of each serving.
If desired, garnish with fresh basil leaves for added flavor and presentation.
Serve the soup hot. Enjoy!
Notes
I love using gluten free tortellini for this recipe.
Feel free to adjust the amounts of veggies. Or, add in whatever veggies you have on hand.
If desired, add in some ground meat. Ground beef, ground chicken, and ground turkey all work well.
Store the leftovers in the fridge for up to 4 days.
To reheat, add the leftovers to a skillet over medium heat. Heat until warmed.