Description
A comforting cheese tortellini soup with fresh vegetables and creamy broth.
Ingredients
Scale
- 9–10 oz cheese tortellini (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 2 tbsp olive oil or butter
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- to taste Salt and pepper
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Chop vegetables and mince garlic.
- Heat olive oil/butter in a pot; sauté onion, carrot, and celery until soft.
- Add garlic; cook 30 seconds.
- Pour in broth, add herbs, bring to simmer.
- Add tortellini; cook 3–5 minutes.
- Stir in cream, season with salt and pepper.
- Add spinach; cook until wilted.
- Serve with Parmesan garnish.
Notes
- This soup is easy to customize with your choice of vegetables.
- You can use either fresh or frozen tortellini.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg