Description
A creamy, hearty soup packed with colorful vegetables and cheesy tortellini, perfect for busy weeknights or cozy dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 5 cups vegetable broth
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1 package (9 oz) cheese tortellini
- 2 cups fresh spinach, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Dice the onion, carrots, and celery. Mince the garlic. Wash and chop the spinach if using fresh.
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 4-5 minutes until softened and fragrant. Stir in the garlic and cook for 1 more minute.
- Pour in the vegetable broth and crushed tomatoes. Stir to combine and bring to a gentle boil.
- Reduce the heat to low and let the soup simmer for 10 minutes.
- Stir in the cheese tortellini and cook according to the package instructions (usually 5-7 minutes).
- Add the heavy cream and spinach. Stir until the spinach wilts, about 1 minute. Add Italian seasoning, salt, and pepper to taste.
Notes
[‘Cooking the veggies and garlic first builds the base of flavor for the soup.’, ‘Use fresh tortellini for better taste and faster cooking, but frozen works too.’, ‘Add cream after reducing the heat to low to avoid curdling.’, ‘Taste and season gradually as vegetable broth and tortellini can vary in saltiness.’, ‘Freeze leftovers without the tortellini and add fresh tortellini when reheating.’]
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Fat: 12
- Carbohydrates: 35
- Protein: 12
Keywords: tortellini soup, veggie soup, creamy soup, comfort food, quick dinner, easy recipe, Italian soup