Tortellini Soup
A creamy, one-pot tortellini soup filled with rich broth, cheese-filled pasta, and fresh spinach. Simple to make, endlessly comforting.
Equipment
- - Large pot
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 2 tbsp olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 6 cups chicken or vegetable broth
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 9 oz cheese tortellini
- 1 cup heavy cream
- 5 oz fresh spinach
- ¼ cup grated Parmesan
- Red pepper flakes optional
Instructions
- Sauté onion, carrot, and celery in olive oil until soft. Add garlic.
- Pour in broth, add seasoning, and simmer 10 minutes.
- Add tortellini and cook until tender.
- Stir in cream and Parmesan.
- Add spinach and cook until wilted.
- Taste, season, and serve hot.
Notes
Add meat or mushrooms for a heartier version
Use half-and-half to lighten the soup
Freeze base separately for best texture