Tortellini Florentine Soup
Warm, comforting, and bursting with vibrant flavors, Tortellini Florentine Soup is your next go-to recipe for a quick and satisfying meal. This hearty Italian-inspired soup features tender cheese tortellini, fresh spinach, and a medley of aromatic vegetables like onion, garlic, carrots, and celery, all simmered in a savory chicken broth enriched with a touch of creamy Parmesan goodness. Perfect for busy weeknights, it comes together in just 35 minutes, delivering a bowl of wholesome deliciousness that's as nourishing as it is indulgent. Serve it with crusty bread for dipping, and you’ll have a restaurant-quality meal the whole family will adore. Ideal search terms: "easy tortellini soup," "creamy Florentine soup," "spinach tortellini dinner recipe."
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, peeled and sliced into rounds Carrots
- 2 sliced Celery stalks
- 8 cups Chicken broth
- 1 14-ounce can, with juice Canned diced tomatoes
- 1 teaspoon Dried Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 12 ounces Fresh or frozen cheese tortellini
- 5 cups Fresh spinach
- 0.5 cups Heavy cream
- 0.25 cups, grated Parmesan cheese
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, sliced carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Pour in the chicken broth and canned diced tomatoes with their juice. Stir in the Italian seasoning, salt, and black pepper. Bring to a simmer over medium-high heat.
Once the soup is simmering, reduce the heat to medium-low and let it cook for 10 minutes, allowing the flavors to meld.
Add the cheese tortellini to the pot and cook according to the package instructions (typically 3-5 minutes for fresh tortellini or 7-9 minutes for frozen).
Stir in the fresh spinach and let it wilt in the hot soup for about 1-2 minutes.
Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Simmer gently for 2-3 minutes, being careful not to let the soup boil.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with extra Parmesan cheese if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
2134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.5 g | 144% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 9463 mg | 411% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 42.1 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1256 mg | 97% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4780 mg | 102% | |
*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.
