Description
A warm and hearty soup packed with cheese tortellini, fresh veggies, and a creamy, flavorful broth. This cozy fall favorite is quick to make and even better the next day.
Ingredients
- Cheese tortellini (fresh or frozen)
- Olive oil or butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 4 cups vegetable or chicken broth (low-sodium preferred)
- 1 cup heavy cream or coconut cream
- 1 can crushed tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 2 cups fresh spinach or kale
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- In a large soup pot, heat olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for 5–7 minutes until tender.
- Stir in garlic and cook for 1 more minute.
- Pour in broth and crushed tomatoes. Stir in Italian seasoning, basil, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer uncovered for 10 minutes.
- Add tortellini and cook for 5–7 minutes or until tender.
- Reduce heat and stir in heavy cream. Warm through without boiling.
- Add spinach and stir until wilted.
- Taste and adjust seasoning as needed. Serve hot with Parmesan on top.
Notes
To add protein, mix in cooked chicken, beans, or Italian sausage. For a dairy-free version, use coconut cream and dairy-free Parmesan. Avoid overcooking tortellini to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American