Italian Tomato and Spinach Tortellini Soup
User Reviews
5
Italian Tomato and Spinach Tortellini Soup
Description
Italian Tomato and Spinach Tortellini Soup features a base of sautéed onion, carrot, and garlic softened in olive oil before simmering with crushed tomatoes and broth seasoned with dried basil, thyme, and oregano. Adding refrigerated cheese tortellini and cannellini beans provides a filling component while fresh baby spinach is stirred in at the end to wilt gently. The soup is finished with freshly grated Parmesan and optional red pepper flakes for a mild kick. The combination yields a rich, savory tomato broth with tender vegetables and soft pockets of tortellini, offering an inviting balance of texture and flavor.
The soup is cooked on the stovetop with an initial sauté followed by simmering to melt flavors and soften the vegetables. Once the tortellini is added, it cooks quickly to al dente softness, contrasted by the creamy beans and fresh spinach. This makes for a hearty yet bright meal.
Serve the soup warm with additional Parmesan and fresh basil or rosemary if desired. It works well as a filling lunch or a satisfying dinner starter paired with a side salad or crusty bread. Leftovers reheat well and make convenient prepared meals.
The notes mention that leftovers keep well refrigerated for several days and reheat easily by microwave or stovetop. Adjust seasoning after reheating if needed and enjoy the comforting flavors anytime.
Ingredients
- 1 TBSP olive oil
- 2 cups yellow onion diced
- 3 carrot
- 3-4 cloves garlic
- 3 cups broth (vegetable or chicken)
- 28 oz crushed tomatoes canned
- ½ tsp basil dried
- ¼ tsp thyme dried
- ⅛ tsp oregano dried
- salt to taste (I added 1/4 tsp of each
- black pepper to taste (I added 1/4 tsp of each
- 9-10 oz cheese tortellini refrigerated
- 15 oz cannellini beans drained and rinsed, canned
- 2 cups spinach fresh baby, chopped
- ¼ cup Parmesan Cheese plus extra to taste, freshly grated
- red pepper flakes to taste, optional, crushed
- basil to taste, optional, fresh, torn
- rosemary to taste, optional, fresh, torn
Instructions
- Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
- Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
- Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic at the last 30 seconds or so.
- Add 3 cups broth, entire container of crushed tomatoes, basil, thyme, and oregano, then stir to combine. Bring soup to a rolling boil then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
- Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini and cannelini beans. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.
- Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and season with salt and black pepper as desired. Add a sprinkle of freshly grated parmesan plus your favorite toppings and dive in while it's hot!
Notes
- Store leftovers in the refrigerator for a few days and reheat thoroughly before serving.
- This soup reheats well in the microwave or on the stovetop, making it convenient for grab-and-go lunches.
- Use freshly grated Parmesan for the best finishing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 80g | 27% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 1396mg | 58% |
| Potassium | 1420mg | 30% |
| Fiber | 14g | 56% |
| Sugar | 18g | 36% |
| Vitamin A | 9900IU | 198% |
| Vitamin C | 32mg | 36% |
| Calcium | 365mg | 37% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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