Description
Cozy Up with Homemade Tortellini Soup is the perfect meal to warm you up on chilly days. This hearty soup features tender tortellini, fresh vegetables, and a rich, flavorful broth. It’s an easy, comforting dish that’s sure to become a family favorite.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 package (9 oz) cheese tortellini (or pasta of choice)
- 1 cup spinach (or kale), chopped
- Salt and pepper to taste
- Fresh Parmesan cheese, for garnish
Instructions
- Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, until softened. Add the minced garlic and sauté for another 30 seconds.
- Simmer the soup base: Pour in the chicken or vegetable broth, diced tomatoes, basil, oregano, and bay leaf. Bring the soup to a simmer and cook for about 15 minutes to allow the flavors to develop.
- Cook the tortellini: Add the cheese tortellini to the pot and cook according to the package instructions (typically 3-5 minutes), until they float to the top and are tender.
- Add the greens: Stir in the chopped spinach (or kale) and cook for another 2 minutes, until wilted.
- Season and serve: Remove the bay leaf and season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh Parmesan cheese before serving.
Notes
- You can make the soup ahead of time and store it in the refrigerator for up to 3 days.
- Feel free to use gluten-free tortellini or any type of pasta you prefer.
- Add a protein like cooked chicken or sausage for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: ~280 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg