Description
This Creamy Vegetarian Tortellini Soup is a comforting Italian-American dish featuring tender cheese tortellini in a flavorful, creamy vegetable broth with fresh spinach. Perfect for an easy vegetarian dinner, it combines sautéed vegetables, herbs, and a touch of Parmesan to create a rich and satisfying soup that’s ready in just 35 minutes.
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
Finishing Touches
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic, sliced carrots, celery, dried Italian seasoning, salt, and black pepper. Continue to sauté for another 4 to 5 minutes until the vegetables begin to soften.
- Simmer Broth: Pour in the vegetable broth and the canned diced tomatoes with their juice. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
- Cook Tortellini: Add the refrigerated cheese tortellini to the pot. Cook for 5 to 7 minutes, or until the tortellini are tender and cooked through.
- Add Spinach: Stir in the fresh spinach leaves and cook until wilted, about 1 to 2 minutes.
- Finish Soup: Reduce heat to low. Stir in the heavy cream and grated Parmesan cheese if using. Heat through without boiling, then remove from heat and serve hot.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Add red pepper flakes for a spicy kick.
- Stir in chopped fresh basil before serving for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
