Creamy Vegetable Tortellini Soup
A delicious and comforting soup featuring tender tortellini, fresh vegetables, and a rich creamy broth.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt more to taste
- 0.5 teaspoon black pepper
- 3 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 0.5 cup shredded Parmesan cheese plus more for serving
- 2 tablespoons chopped basil plus more for garnish
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
- Add 1 medium yellow onion, 2 medium carrots, 2 celery ribs, and 3 minced garlic cloves. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in 1 tablespoon of Italian seasoning, 1 teaspoon of salt, ½ teaspoon of black pepper, 3 cups of vegetable broth, and 1 can of diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.
- Add 1 package of refrigerated cheese tortellini and cook for about 5 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low and stir in 2 cups of fresh baby spinach, 1 cup of heavy cream, ½ cup of shredded Parmesan cheese, and 2 tablespoons of chopped basil. Cook until the spinach has wilted, about 2 minutes.
Notes
For extra flavor, add fresh herbs like thyme or parsley. You can customize the vegetables based on what's available. Use coconut milk for a dairy-free option.