Garlic Basil Totellini Soup
Warm, comforting, and bursting with vibrant flavors, Garlic Basil Tortellini Soup is the ultimate one-pot meal for cozy nights. This hearty soup combines tender cheese tortellini, a medley of sautéed vegetables, and a fragrant broth infused with garlic, Italian seasoning, and fresh basil for a deliciously aromatic experience. A touch of diced tomatoes and optional baby spinach adds a fresh, slightly tangy balance, while a sprinkle of Parmesan cheese takes each bowl to the next level. Ready in just 40 minutes, it’s a quick and satisfying dinner that's perfect for busy weeknights or anytime you’re craving a bowl of wholesome goodness. Serve with crusty bread for dipping, and enjoy! Keywords: Garlic Basil Tortellini Soup, hearty soup recipe, easy weeknight dinners, comforting one-pot meals, tortellini soup with fresh basil.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 units garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 2 medium carrot, diced
- 2 units celery stalks, diced
- 6 cups vegetable broth or chicken broth
- 1 15-ounce can diced tomatoes, with juice
- 1 teaspoon dried Italian seasoning
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 10 ounces cheese tortellini, refrigerated or frozen
- 0.5 cup fresh basil leaves, chopped
- 2 cups baby spinach (optional)
- 0.5 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the minced garlic, chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
Pour in the vegetable or chicken broth and the diced tomatoes (with their juice). Stir in the Italian seasoning, salt, and black pepper.
Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for 10 minutes, allowing the flavors to meld together.
Add the cheese tortellini to the pot and cook according to the package instructions, typically 5–7 minutes, or until the tortellini is tender.
Stir in the fresh basil leaves and optional baby spinach. Let the greens wilt for about 1–2 minutes.
Taste and adjust the seasoning with more salt or pepper if necessary.
Ladle the soup into bowls and top with grated Parmesan cheese, if desired.
Serve hot with crusty bread on the side for a complete meal.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 8803 mg | 383% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 32.0 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2057 mg | 158% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3636 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
