Souper Simple Tortellini Soup
Cozy up with a bowl of 'Souper Simple Tortellini Soup,' a heartwarming one-pot recipe bursting with flavor and ready in just 35 minutes! This easy tortellini soup combines tender cheese-filled tortellini, vibrant veggies, and a savory broth infused with garlic, Italian seasoning, and optional red pepper flakes for a hint of heat. Baby spinach adds a nutritious touch, while a sprinkle of Parmesan cheese takes the dish to the next level. Perfect for weeknight dinners or meal prep, this comforting soup is a crowd-pleaser that's as simple to make as it is satisfying. Serve it with crusty bread for an effortless, wholesome meal your family will love!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon crushed red pepper flakes (optional)
- 8 cups chicken or vegetable broth
- 1 can canned diced tomatoes (14.5-ounce can)
- 16 ounces fresh or frozen cheese tortellini
- 3 cups baby spinach leaves
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- to taste grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, or until the vegetables have softened.
Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for an additional 1 minute until fragrant.
Pour in the chicken or vegetable broth and the can of diced tomatoes, including their juices. Stir to combine.
Increase the heat and bring the mixture to a gentle boil.
Add the tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes for fresh tortellini or slightly longer for frozen.
Reduce the heat to low and stir in the baby spinach. Let it cook for 1-2 minutes, or until the spinach has wilted.
Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 552 mg | 12% | |
*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.
