Spinach Tomato Tortellini Soup
Warm up your soul with this hearty Spinach Tomato Tortellini Soup, a comforting one-pot meal that's both flavorful and easy to prepare. Brimming with tender cheese-filled tortellini, nutrient-packed fresh spinach, and a medley of aromatic vegetables like onions, carrots, and celery, this soup is a perfect balance of taste and texture. Simmered in a rich broth of diced tomatoes and seasoned with Italian herbs, every spoonful bursts with cozy, homemade goodness. Ready in just 45 minutes, this crowd-pleasing recipe is ideal for weeknight dinners or meal prepping. Garnish with freshly chopped basil and a sprinkle of Parmesan cheese for an extra touch of indulgence. Perfectly filling yet light, this vegetarian soup pairs beautifully with crusty bread or a crisp side salad. Keywords: Spinach Tomato Tortellini Soup, vegetable tortellini soup, easy soup recipe, one-pot vegetarian meal, quick comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 28 ounces diced tomatoes (with juices)
- 6 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 16 ounces cheese tortellini (fresh or frozen)
- 6 cups fresh spinach
- 0.25 cups fresh basil leaves, chopped
- 0.5 cups Parmesan cheese, grated (optional)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour in the diced tomatoes (with their juices) and vegetable broth. Stir to combine.
Season the soup with Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
Once the soup comes to a boil, reduce the heat to a simmer and let it cook for 15 minutes to allow the flavors to meld together.
Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes.
Stir in the fresh spinach and cook for 1-2 minutes, just until the spinach wilts.
Remove the pot from the heat and stir in the fresh basil.
Serve the soup warm, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 11174 mg | 486% | |
| Total Carbohydrate | 320.0 g | 116% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 64.9 g | ||
| Protein | 131.0 g | 262% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2430 mg | 187% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5632 mg | 120% | |
*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.
