Description
A comforting and hearty Vegetarian Tortellini Soup made with high-quality ingredients, perfect for busy families or a relaxing evening with loved ones.
Ingredients
20 oz Cheese Tortellini
6 cups Vegetable Broth
4 cups Fresh Baby Spinach
1 medium Yellow Onio
2 medium Carrots
2 stalks Celery
4 cloves Garlic
14.5 oz Diced Tomatoes
1/2 cup Heavy Cream
2 tbsp Olive Oil
1 tbsp Italian Seasoning
1/2 tsp Red Pepper Flakes
Salt and Pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add diced onions, carrots, and celery. Sauté until onions are translucent
- Stir in minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant
- Pour in vegetable broth and canned diced tomatoes with juices. Bring to a boil, then reduce to a simmer for 10 minutes
- Add refrigerated tortellini and cook according to package directions, about 5-7 minutes
- Stir in heavy cream and fresh baby spinach until spinach wilts. Add salt and pepper to taste before serving
Notes
Use fresh ingredients for best flavor.
Cooking tortellini directly in the broth gives a thicker soup.
For storage, keep pasta and soup separate to prevent mushiness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: One-pot cooking
- Cuisine: American