cheesy tortellini soup
This comforting Cheesy Tortellini Soup is a delightful blend of tender tortellini, creamy broth, and delicious spices, making it perfect for a cozy meal.
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 9-ounce package cheese tortellini
- 1 14.5-ounce can diced tomatoes, undrained
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- 1 cup fresh spinach
- 1 cup shredded mozzarella cheese, for topping
- to taste fresh parsley, for garnish Optional.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Pour in the vegetable broth, then add the diced tomatoes and bring to a boil.
- Add the cheese tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes.
- Once the tortellini is cooked, stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste.
- Add fresh spinach to the soup and cook for another 2-3 minutes until wilted.
- Serve the soup hot in bowls, topped with shredded mozzarella cheese and a sprinkle of fresh parsley if desired.
Notes
Feel free to add other vegetables like carrots or zucchini for extra nutrition.
You can substitute heavy cream with a lighter alternative like half-and-half if you prefer.
Leftovers can be stored in the refrigerator for up to 3 days and can be reheated on the stovetop.