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Vegetable Tortellini Soup
5 from 15 votes

Vegetable Tortellini Soup

This soup combines cheese tortellini with a vegetable broth base enhanced by diced onions, carrots, garlic, and crushed tomatoes, seasoned with dried herbs and red pepper flakes. The addition of fresh spinach at the end adds color and nutrients, while freshly grated Parmesan finishes it with savory richness. The balance of tender pasta and vegetable flavors creates a satisfying, hearty soup.

Prep Time
5 mins
Cook Time
25 mins
Servings: 6
Course: Soup, Lunch, Dinner
Cuisine: Italian

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium onion (diced)
  • 4 carrot peeled and diced
  • 4 garlic minced, cloves
  • (1) ounce crushed tomatoes in juice
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • 1/4 teaspoon red pepper flakes
  • 16 to 18 ounces cheese tortellini
  • 1 cup spinach finely chopped, fresh baby leaves
  • 1 cup Parmesan Cheese freshly grated

Instructions

    Cup of Yum
  1. Heat a large pot over medium heat. Add oil. Add onions and cook for 5 minutes, stirring often. Add carrots and continue to cook for 5 minutes longer. Add garlic and cook for 1 more minute.
  2. Add crushed tomatoes, chicken broth, salt, pepper, basil, oregano, and red pepper flakes. Continue to cook for 5 minutes longer.
  3. Add cheese tortellini and spinach cook for about 7-8 minutes or until the tortellini is cooked through. Taste for seasonings and add more spices, if so desired.
  4. Serve with a generous amount of freshly grated parmesan cheese.

Notes

  • Whole canned tomatoes can be used as a substitute; blend them in a blender before adding to the soup for texture.