Description
This creamy vegetarian tortellini soup is a comforting Italian-American dish featuring tender cheese tortellini, fresh vegetables, and a rich, creamy broth. Perfect for an easy weeknight meal, it combines sautéed onions, garlic, carrots, celery, and spinach with a flavorful tomato and vegetable broth base, finished with heavy cream and Parmesan for extra richness.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes with juice
Main Ingredients
- 1 (9-ounce) package refrigerated cheese tortellini
- 3 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat the oil and sauté onion: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add vegetables and seasonings: Stir in the minced garlic, sliced carrots, sliced celery, dried Italian seasoning, salt, and black pepper. Sauté for another 4 to 5 minutes until the vegetables begin to soften and release their aromas.
- Add broth and tomatoes, then simmer: Pour in 4 cups of vegetable broth and the entire can of diced tomatoes with their juice. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 10 minutes to meld the flavors.
- Cook the tortellini: Add the refrigerated cheese tortellini to the pot and cook for 5 to 7 minutes, or until the tortellini are tender and cooked through, stirring occasionally to prevent sticking.
- Add spinach and wilt: Stir in 3 cups of fresh spinach and cook for 1 to 2 minutes until the spinach is wilted and incorporated evenly throughout the soup.
- Finish with cream and Parmesan: Reduce heat to low and gently stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese if using. Heat through without boiling, then remove from heat and serve the soup hot.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add red pepper flakes for a touch of heat and extra depth.
- Stir in chopped fresh basil just before serving for enhanced freshness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
