Description
A hearty Italian soup filled with tender tortellini, vibrant vegetables, and a flavorful broth—perfect for a comforting and satisfying meal any time of the year.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups tortellini (fresh or frozen)
- 2 cups spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced carrot. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 5 minutes.
- Add Broth and Tomatoes: Pour in the chicken or vegetable broth and canned diced tomatoes with their juices. Stir in the Italian seasoning. Increase the heat and bring the mixture to a boil.
- Cook Tortellini: Once boiling, add the fresh or frozen tortellini to the pot. Cook according to the package directions, usually about 3 to 5 minutes, until the tortellini are tender and cooked through.
- Add Spinach: Stir in the fresh spinach leaves and cook for another 1 to 2 minutes until the spinach wilts and integrates into the soup.
- Season and Serve: Taste the soup and season with salt and pepper to your preference. Serve hot, optionally garnished with grated Parmesan cheese for additional richness and flavor.
Notes
- For additional protein, add cooked sausage or shredded chicken during the sauté step or alongside the broth.
- For a creamier texture, stir in some heavy cream or half-and-half just before serving.
- Fresh tortellini is preferred for a tender texture, but frozen works well too.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
