Spinach Tortellini Soup
This comforting and hearty Spinach Tortellini Soup is packed with flavor and nutrients, featuring tender tortellini, fresh spinach, and a savory broth. It's perfect for a quick weeknight dinner or a cozy weekend meal.
Equipment
- 1 large pot or Dutch oven
- 1 ladle for serving
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups fresh spinach, packed
- 12 ounces fresh or frozen cheese tortellini Use fresh or frozen tortellini based on your preference.
- 1 teaspoon dried Italian seasoning
- to taste salt
- to taste pepper
- optional grated Parmesan cheese for serving
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it starts to soften.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Pour in the vegetable or chicken broth, and bring the mixture to a boil.
- Once boiling, add the tortellini and dried Italian seasoning. Cook according to the package instructions, usually about 4-5 minutes.
- After the tortellini is cooked, add the fresh spinach and cook for another 2 minutes until the spinach wilts.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese before serving.
Notes
You can use fresh or frozen tortellini based on your preference and availability. Feel free to add other vegetables like carrots or bell peppers for added nutrition. This soup can be stored in the refrigerator for up to 3 days or frozen for later use.