Tortellini W Spinach Soup
Warm your soul with this comforting and hearty Tortellini with Spinach Soup, the perfect blend of wholesome ingredients and rich, savory flavors. This quick and easy one-pot recipe combines tender cheese tortellini, vibrant baby spinach, and a medley of sautéed vegetables in a flavorful chicken or vegetable broth seasoned with Italian herbs. Ready in just 35 minutes, it’s ideal for busy weeknights yet elegant enough for a cozy dinner gathering. Garnished with fresh parsley and optional Parmesan cheese, this spinach tortellini soup is a satisfying dish that’s as nourishing as it is delicious. Perfect for fans of hearty soups, quick family meals, or anyone hunting for a balanced, veggie-packed recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced into thin rounds
- 2 celery stalks, diced
- 8 cups chicken or vegetable broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 12 ounces cheese tortellini (fresh or frozen)
- 5 cups baby spinach leaves
- 2 tablespoons fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
Pour in the chicken or vegetable broth and stir in the Italian seasoning, salt, and black pepper. Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to a simmer and cook for 10 minutes to allow the flavors to meld and the vegetables to become tender.
Add the cheese tortellini to the pot and cook according to the package instructions (usually about 3-5 minutes for fresh tortellini or 8-10 minutes for frozen).
Once the tortellini are tender and cooked through, stir in the baby spinach leaves. Cook for 1-2 minutes, or until the spinach wilts.
Taste the soup and adjust the seasonings with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with chopped parsley and a sprinkle of grated Parmesan cheese, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 11826 mg | 514% | |
| Total Carbohydrate | 164.7 g | 60% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.3 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1359 mg | 105% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2551 mg | 54% | |
*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.
