Golden Tortellini Soup
Discover comfort in a bowl with this Golden Tortellini Soup, a vibrant and nourishing recipe that combines soothing flavors with a golden hue, thanks to the addition of anti-inflammatory turmeric. Brimming with tender cheese tortellini, hearty vegetables like carrots, celery, and spinach, and infused with aromatic herbs, this one-pot dish is a feast for both the eyes and the palate. A touch of optional heavy cream lends luxurious creaminess, while the sprinkling of fresh parsley brightens each serving. Ready in just 40 minutes, this cozy, nutrient-packed soup is perfect for busy weeknights or a delightful starter for a special meal. Whether you opt for chicken broth or keep it vegetarian, this golden soup is a warm hug in every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon turmeric powder
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces cheese tortellini (fresh or frozen)
- 2 cups baby spinach
- 0.5 cup heavy cream (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and turmeric powder, and cook for an additional minute until fragrant.
Pour in the chicken or vegetable broth and add the dried thyme, bay leaf, salt, and black pepper.
Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.
Add the cheese tortellini to the pot and cook according to the package instructions (usually 5-7 minutes for fresh tortellini, longer if frozen).
Once the tortellini are tender and cooked through, stir in the baby spinach and let it wilt for 1-2 minutes.
If using heavy cream, gently stir it in at this stage for added richness.
Remove the bay leaf and taste the soup, adjusting seasoning if necessary.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm.
Nutrition Facts
Calories |
1762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 9139 mg | 397% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 25.9 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 678 mg | 52% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1766 mg | 38% | |
*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.
