Description
Creamy Tortellini Soup: a cozy, 30-minute one-pot delight loaded with cheese tortellini, tender vegetables, and a velvety broth.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cups vegetable or chicken broth
- 1 (14 oz) can diced tomatoes
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 1 (9 oz) package cheese tortellini (fresh or frozen)
- 1 cup fresh spinach (optional)
- 1 cup heavy cream (or half-and-half)
- ½ cup grated parmesan cheese
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking until softened.
- Stir in broth, tomatoes, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add tortellini and cook 5-7 minutes, until tender.
- Reduce heat to low, stir in cream, parmesan, and spinach. Simmer 2-3 minutes until creamy.
- Taste and adjust seasoning.
- Serve hot, garnished with parsley and extra parmesan.
Notes
- To lighten the dish, substitute half-and-half or whole milk for the heavy cream.
- Use vegetable broth to keep the soup vegetarian.
- Leftovers keep well in the fridge for 3-4 days. Reheat gently; the tortellini may become softer after refrigeration.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup (about)
- Calories: 380
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 60 mg
Keywords: Creamy Tortellini Soup, tortellini soup, creamy soup, weeknight dinner, Italian soup, cheesy soup, 30-minute soup, one-pot pasta