Spinach Tomato Tortellini Soup
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course, Soup
Spinach Tomato Tortellini Soup
Description
This soup begins by sautéing garlic and onion until translucent to release their aroma and sweetness. Chicken broth is then whisked with diced undrained tomatoes, tortellini, and dried herbs like basil and oregano, along with a bay leaf for depth. The mixture simmers until the tortellini are tender, then fresh spinach is stirred in to wilt gently.
The flavor combines the sweetness of tomato and onion with herbal notes and the creaminess of cheese-filled tortellini. The broth remains clear yet flavorful, providing a light base rather than a creamy texture. The Parmesan cheese garnish adds a slight savory finish.
This soup serves well as a light lunch or accompaniment to bread or salad. It is quick to make with refrigerated tortellini and pantry staples, making it a practical comfort food option.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 onion diced
- 4 cups chicken broth
- 1 diced tomatoes petite, undrained, 14.5-ounce can
- 1 three cheese tortellini refrigerated, 9-ounce package
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- 1 bay leaf
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cups baby spinach chopped
- 2 tablespoons Parmesan Cheese grated
Instructions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Whisk in chicken broth, diced tomatoes, tortellini, basil, oregano, bay leaf and 1 cup water; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until tortellini is cooked through, about 5-6 minutes. Stir in spinach until it begins to wilt, about 2 minutes.
- Serve immediately, garnished with Parmesan.
User Reviews
Overall Rating
4.9
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