Tortellini soup combines the rich flavors of broth, vegetables, and cheese-filled tortellini, making it a perfect meal for any day of the week. It’s a wonderful way to combine simple ingredients to create a meal that’s both nourishing and flavorful. Let’s jump into the recipe.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- Medium celery stalk, diced
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 9 ounces of cheese-filled tortellini
- 2 cups fresh spinach
- Grated Parmesan cheese, for serving
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5 minutes.
- Pour in the chicken or vegetable broth and add the diced tomatoes with their juice. Stir in the dried basil, oregano, salt, and pepper. Bring to a boil.
- Add the tortellini to the pot and cook according to the package instructions.
- A few minutes before the tortellini is done, add the fresh spinach to the pot. Stir until the spinach is wilted and the tortellini is cooked through.
- Ladle the soup into bowls and top with grated Parmesan cheese.
