Tortellini and Tomato Soup with Rosemary
Warm up with a bowl of Tortellini and Tomato Soup with Rosemary, a hearty and flavorful dish that’s as comforting as it is easy to prepare. This recipe combines tender cheese tortellini, a robust tomato base infused with fresh rosemary and Italian herbs, and a pop of vibrant baby spinach for a nutritious touch. Simmered to perfection in a blend of crushed tomatoes and vegetable broth, this soup is both rich in flavor and quick to make, with only 10 minutes of prep time and a total cook time of 30 minutes. Finished with a garnish of grated parmesan and fresh parsley, it’s an elegant yet simple meal ideal for weeknight dinners or cozy gatherings. Whether you’re looking for a satisfying vegetarian option or a one-pot crowd-pleaser, this tortellini soup is sure to delight the taste buds with each herbaceous, cheesy bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 fresh rosemary sprig
- 1 teaspoon dried Italian seasoning
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 10 ounces refrigerated cheese tortellini
- 4 cups baby spinach
- 0.25 cup parmesan cheese, grated (for garnish)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for about 30 seconds, until fragrant.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the fresh rosemary sprig, Italian seasoning, salt, and black pepper. Bring to a gentle boil.
Reduce the heat to low and let the soup simmer uncovered for 15 minutes, allowing the flavors to meld.
Remove and discard the rosemary sprig from the soup.
Increase the heat slightly and add the cheese tortellini. Cook according to the package instructions, typically 5-7 minutes, until the tortellini are tender.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot, garnished with grated parmesan cheese and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.4 g | 99% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 8298 mg | 361% | |
| Total Carbohydrate | 267.9 g | 97% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 57.5 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1593 mg | 123% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 5081 mg | 108% | |
*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.
