Spinach Tomato Tortellini Soup

Ingredients

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2 medium carrots, diced

• 1 cup chopped tomatoes (fresh or canned)

• 6 cups vegetable broth or chicken broth

• 1 package (9–12 oz / 255–340 g) cheese tortellini

• 3 cups fresh spinach

• 1 teaspoon Italian seasoning

• ½ teaspoon dried basil

• ½ teaspoon black pepper

• ½ teaspoon salt, or to taste

• ¼ teaspoon red pepper flakes (optional)

• ½ cup grated Parmesan cheese, plus extra for serving

• 2 tablespoons heavy cream (optional, for a creamier broth)

• Fresh basil leaves, for garnish

Instructions

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion and carrots. Cook for 4–5 minutes until slightly softened.

2. Add the garlic: Stir in the minced garlic and cook for 30 seconds, until fragrant.

3. Add tomatoes and seasoning: Mix in the chopped tomatoes, Italian seasoning, dried basil, black pepper, salt, and optional red pepper flakes. Cook for 2–3 minutes.

4. Pour in the broth: Add the vegetable or chicken broth. Bring to a boil, then reduce the heat and simmer for 10–12 minutes, until the carrots are tender.

5. Cook the tortellini: Add the tortellini and cook according to the package directions, usually 3–7 minutes, until tender.

6. Add the spinach: Stir in the fresh spinach and cook for 1–2 minutes, until wilted.

7. Finish the soup: Stir in the Parmesan cheese and optional heavy cream. Taste and adjust the seasoning.

8. Serve: Ladle into bowls and garnish with extra Parmesan, fresh basil, and black pepper. Serve warm with crusty bread.

Tips for the Best Soup

• Add tortellini near the end so it does not become overly soft.

• Use fresh spinach for a vibrant color and tender texture.

• For a richer flavor, add a little extra Parmesan.

• If the soup becomes too thick, add more broth.

• For leftovers, store tortellini separately when possible to help it maintain its texture.

Nutrition Information

Estimated per serving, assuming 6 servings and including Parmesan but excluding optional cream:

Values vary by tortellini brand, broth, cheese, and serving size.

Nut and Allergen Information

• Peanuts and tree nuts: Not included in the recipe as written.

• Dairy: Contains cheese tortellini and Parmesan; optional cream adds more dairy.

• Wheat/gluten: Most traditional tortellini contain wheat.

• Egg: Tortellini may contain egg.

• Vegetarian option: Use cheese tortellini and vegetable broth, and check that the cheese is suitable for your dietary preferences.

• Allergy precautions: Check tortellini, broth, and cheese labels for allergens and possible cross-contact warnings.

Storage

• Refrigerate leftovers in an airtight container within 2 hours of cooking.

• Store for 3–4 days in the refrigerator.

• Reheat gently until steaming hot throughout.

• Tortellini may absorb broth during storage, so add extra broth when reheating.