Creamy Spinach Tortellini Soup
A delightful blend of rich cream, cheesy tortellini, and fresh spinach in a savory broth, perfect for chilly nights or nourishing meals.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup heavy cream For a lighter version, consider using half-and-half.
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 4 cups chicken or vegetable broth Use vegetable broth to make vegetarian.
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 tsp dried basil
- 1/2 tsp dried oregano Substitute with Italian seasoning for a twist.
- to taste Salt and pepper
- 4 cups fresh baby spinach You can use frozen spinach if thawed and drained.
- 1 package (9 oz) cheese tortellini (fresh or frozen) For a variation, you can use large pasta shapes.
- 1/2 cup grated Parmesan cheese
- to taste Fresh basil, chopped (for garnish, optional)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the finely chopped onion and cook for 4-5 minutes until softened and translucent.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant, taking care not to burn the garlic.
Cooking
- Pour in the chicken or vegetable broth, heavy cream, and the diced tomatoes with juice. Stir in dried basil, dried oregano, salt, and pepper. Bring to a gentle simmer.
- Add the cheese tortellini and cook according to package instructions (5-7 minutes for fresh or 8-10 minutes for frozen). During the last 2 minutes, add fresh spinach.
- Stir gently until the spinach wilts and merges with the soup.
- Stir in grated Parmesan cheese until it melts and incorporates into the soup. Taste and adjust seasoning if needed.
- Ladle the creamy soup into bowls and garnish with chopped fresh basil if desired. Serve hot.
Notes
This soup pairs wonderfully with crusty bread or garlic bread. Leftover soup can be stored in an airtight container for up to 3 days.