Spinach Tortellini Soup
Warm, hearty, and packed with vibrant flavors, this Spinach Tortellini Soup is a comforting bowl of goodness for any time of the year. Featuring tender cheese tortellini, fresh baby spinach, and a medley of classic vegetables like carrots, celery, and onion, this recipe combines wholesome ingredients into a rich, flavorful broth infused with Italian seasoning. The addition of diced tomatoes brings a tangy depth, while optional finishes of Parmesan cheese and fresh basil elevate the dish with a gourmet touch. Ready in just 40 minutes, this easy-to-make soup is perfect for busy weeknights or casual family dinners. Serve it with crusty bread or a simple side salad for a satisfying, complete meal. Whether you're craving a vegetarian-friendly option (just use vegetable broth!) or a comforting soup recipe, this tortellini soup is bound to become a household favorite.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced into thin rounds
- 2 medium celery stalks, diced
- 14.5 ounces diced tomatoes (with juice)
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 9 ounces cheese tortellini (fresh or frozen)
- 4 cups baby spinach leaves
- 0.25 cup grated Parmesan cheese (optional, for garnish)
- 2 tablespoons fresh basil leaves, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, or until translucent.
Stir in the minced garlic, sliced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
Pour in the diced tomatoes (with their juice) and the vegetable broth. Stir to combine.
Add the dried Italian seasoning, salt, and black pepper. Bring the soup to a gentle boil.
Reduce the heat to a simmer and cook for 10 minutes, or until the vegetables are tender.
Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes for fresh tortellini or 8-10 minutes for frozen.
Stir in the fresh spinach and let it wilt, which should take 1-2 minutes.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped basil, if desired. Serve immediately.
Nutrition Facts
Calories |
1289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 8956 mg | 389% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 33.6 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1203 mg | 93% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3193 mg | 68% | |
*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.
