spinach tortellini soup
This delicious Spinach Tortellini Soup is easy to prepare and perfect for a warm, comforting meal. Rich in flavors and nutrients, it's a great way to enjoy a hearty dish packed with spinach and cheese-filled tortellini.
Equipment
- 1 large pot
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 150 grams onion, diced Approximately 1 medium onion.
- 2 cloves garlic, minced
- 4 cups vegetable broth Approximately 960ml.
- 400 grams diced tomatoes 1 can (14 oz).
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon black pepper
- 300 grams fresh spinach Approximately 10 oz.
- 250 grams refrigerated tortellini Approximately 9 oz.
- 50 grams grated Parmesan cheese Approximately 1/2 cup.
- to taste salt
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until softened.
- Add the minced garlic and cook for an additional 1 minute, until fragrant.
- Pour in the vegetable broth and diced tomatoes, along with the dried Italian herbs and black pepper. Stir to combine and bring to a simmer.
- Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes.
- Once the tortellini is cooked, stir in the fresh spinach until wilted, about 2 minutes.
- Taste and add salt as needed.
- Serve hot, garnished with grated Parmesan cheese.
Notes
You can substitute fresh spinach with frozen spinach if needed. Just ensure to thaw and drain excess water before adding it to the soup.
For extra flavor, you can add some chopped carrots or celery along with the onions.
This soup can be stored in the refrigerator for up to 3 days, but it’s best enjoyed fresh.