Creamy Tortellini Soup
Creamy, cheesy tortellini soup packed with veggies and flavor. The perfect cozy one-pot dinner in under 40 minutes.
Equipment
- - Large soup pot or Dutch oven
- - Wooden spoon
- Ladle
Ingredients
- - 2 tbsp olive oil
- - 1 medium yellow onion chopped
- - 2 cloves garlic minced
- - 2 carrots diced
- - 2 celery stalks diced
- - 6 cups chicken or vegetable broth
- - 9 oz cheese tortellini
- - 1 cup heavy cream
- - 5 oz fresh spinach
- - ¼ cup Parmesan cheese grated
- - 1 tsp Italian seasoning
- - Salt and pepper to taste
- - Optional: red pepper flakes fresh parsley
Instructions
- Heat oil in a large pot over medium heat. Sauté onion, carrots, and celery until soft.
- Add garlic and cook for 1 minute. Pour in broth and seasonings. Simmer 10 minutes.
- Add tortellini and cook until tender.
- Lower heat. Stir in cream, Parmesan, and spinach. Cook until spinach wilts.
- Taste and adjust seasoning. Serve hot with toppings of choice.
Notes
Use kale instead of spinach if preferred. For extra creaminess, stir in 2 oz cream cheese. Refrigerate up to 3 days or freeze for 2 months.