Get the Recipe: Tortellini Soup
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!
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken or vegetable broth
- 14.5 ounces diced tomatoes, do not drain
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp sea salt
- ½ tsp black pepper
- 9 oz tortellini, see note
- 3 cups fresh spinach leaves
- grated Parmesan cheese, for serving
- fresh basil leaves, for garnish
Instructions
- 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.
- This soup can be frozen for up to 2 months.
Calories: 274kcal, Carbohydrates: 38g, Protein: 11g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 24mg, Sodium: 602mg, Potassium: 353mg, Fiber: 5g, Sugar: 7g, Vitamin A: 5233IU, Vitamin C: 14mg, Calcium: 151mg, Iron: 3mg