Simple Tortellini Soup
A comforting and quick-to-make soup packed with flavor from vegetables, beans, and cheesy tortellini, perfect for busy weeknights.
Ingredients
Base Ingredients
- 1 tbsp olive oil For cooking
- 1 small onion, diced For flavor
- 2 cloves garlic, minced For flavor
- 1 15 oz can diced tomatoes Choose low-sodium if preferred
- 4 cups vegetable or chicken broth Use low-sodium if preferred
- 1 15 oz can white beans, drained and rinsed For protein
- 1 small zucchini, sliced For added vegetables
- 2 cups baby spinach For nutrients
- 1 9 oz package cheese tortellini Fresh or frozen
- 1/2 tsp Italian seasoning For flavor
- to taste Salt & pepper For seasoning
Optional Garnish
- to taste grated Parmesan cheese For serving
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, and sauté until fragrant and translucent.
Cooking
- Stir in the diced tomatoes, broth, white beans, zucchini, and Italian seasoning. Let it simmer for about 10 minutes.
- Add the tortellini to the pot and cook according to the package instructions, usually around 5–7 minutes.
- Stir in the baby spinach and cook until wilted. Season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and top with grated Parmesan if desired.
Notes
If you have leftovers, let the soup cool before storing in an airtight container. Store in the refrigerator for up to 3 days. You can also freeze it, but the texture of the tortellini may change when thawed.