0 from 3 votes
Get the Recipe: Tortellini Soup
This warm and comforting tortellini soup is made with cheese filled tortellini, vegetables, and a savory broth! It is perfect for a cold winter night or a quick and easy weeknight meal. This soup is loaded with warm and cozy flavors!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 274 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 6 cups chicken or vegetable broth
- 14.5 ounces diced tomatoes do not drain
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp sea salt
- ½ tsp black pepper
- 9 oz tortellini see note
- 3 cups Fresh Spinach Leaves
- grated Parmesan cheese for serving
- fresh basil leaves for garnish
Instructions
- First, in a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are slightly softened, about 5 minutes.
- Add the chicken or vegetable broth, diced tomatoes (with their juices), dried basil, dried oregano, dried thyme, salt, and pepper to the pot. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
- Add the refrigerated gluten free tortellini to the soup. Cook according to the package instructions until the tortellini is tender.
- Stir in the fresh spinach leaves and cook for an additional 1 to 2 minutes until the spinach wilts.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Ladle the creamy tortellini soup into bowls. Sprinkle some grated Parmesan cheese on top of each serving.
- If desired, garnish with fresh basil leaves for added flavor and presentation.
- Serve the soup hot. Enjoy!
Cup of Yum
Notes
- I love using gluten free tortellini for this recipe.
- Feel free to adjust the amounts of veggies. Or, add in whatever veggies you have on hand.
- If desired, add in some ground meat. Ground beef, ground chicken, and ground turkey all work well.
- Store the leftovers in the fridge for up to 4 days.
- To reheat, add the leftovers to a skillet over medium heat. Heat until warmed.
- This soup can be frozen for up to 2 months.
Nutrition Information
Calories
274kcal
(14%)
Carbohydrates
38g
(13%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
3g
Cholesterol
24mg
(8%)
Sodium
602mg
(25%)
Potassium
353mg
(10%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
5233IU
(105%)
Vitamin C
14mg
(16%)
Calcium
151mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 274
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 24mg | 8% |
| Sodium | 602mg | 25% |
| Potassium | 353mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5233IU | 105% |
| Vitamin C | 14mg | 16% |
| Calcium | 151mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.