Parmesan Tortellini Soup
A warm, rich soup featuring cheesy tortellini, vibrant tomatoes, and fresh spinach, perfect for cozy nights.
Ingredients
Main Ingredients
- 2 cups tortellini Can use fresh or frozen
- 4 cups vegetable broth Use low-sodium for a healthier option
- 1 cup diced tomatoes Canned or fresh
- 1 cup spinach Fresh spinach recommended
- 1 onion, chopped Adds flavor base to the soup
- 2 cloves garlic, minced Enhances aroma and flavor
- 1 teaspoon Italian seasoning Can adjust to taste
- Salt and pepper To taste for seasoning
- ½ cup grated Parmesan cheese For serving, can be adjusted according to preference
Instructions
Preparation
- Gather all your ingredients. Chop the onion, mince the garlic, and have your tortellini, broth, tomatoes, and spinach ready.
Cooking the Base
- In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent for about 3-5 minutes.
Adding Tomatoes and Seasoning
- Add the diced tomatoes and Italian seasoning to the pot. Cook for about 2 minutes, stirring occasionally.
Adding Broth
- Pour in the vegetable broth and bring to a boil, stirring occasionally.
Cooking Tortellini
- Once boiling, add the tortellini and cook according to package instructions for about 3-5 minutes.
Adding Spinach
- Stir in the fresh spinach and cook until wilted, about 1 minute.
Final Seasoning
- Season the soup with salt and pepper to taste.
Serving
- Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stovetop, adding a splash of broth if necessary.