Creamy Tortellini and Spinach Soup
A cozy, filling soup packed with flavor, featuring plump cheese tortellini in a rich broth with spinach and garlic.
Ingredients
- 1 tbsp olive oil or butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 9-oz package fresh or frozen cheese tortellini
- 1 14-oz can diced tomatoes, undrained
- 2 cups fresh baby spinach
- 1 cup heavy cream or half-and-half for a lighter option
- 1/2 tsp dried Italian seasoning
- Salt and black pepper to taste
- Grated Parmesan cheese optional, for serving
Instructions
- Heat the olive oil in your pot over medium heat. Add the onion and sauté for 3–4 minutes until it softens and turns golden. Stir in the garlic and cook for another 30 seconds.
- Pour in the broth and diced tomatoes (with their juices), then bring everything to a gentle boil.
- Add the tortellini and Italian seasoning to the pot. Cook according to the tortellini package instructions, usually 5–7 minutes.
- Once the pasta is tender, reduce the heat to low. Stir in the spinach and let it wilt for 1–2 minutes.
- Slowly pour in the heavy cream, stirring constantly. Taste and adjust the seasoning with salt and pepper.
- Serve hot with a sprinkle of Parmesan!