Parmesan Tomato Tortellini Soup
This comforting Parmesan Tomato Tortellini Soup combines savory broth, tender tortellini, and fresh spinach for a quick and satisfying meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth Use your favorite option
- 1 can (14.5 ounces) diced tomatoes
- 9 ounces cheese tortellini Use cooked according to package instructions
- 1 cup spinach (fresh or frozen) Can use fresh or frozen
- 1/2 cup grated Parmesan cheese For topping
- to taste Salt and pepper
- to taste Fresh basil for garnish (optional)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until it turns translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until aromatic.
- Pour in the broth and add the diced tomatoes, then bring the mixture to a boil.
- Add the tortellini and cook according to package instructions until tender, usually about 3 to 5 minutes.
- Stir in the spinach and cook until it’s wilted. Then, add the Parmesan cheese and season with salt and pepper to taste.
- Serve warm, optionally garnished with fresh basil.
Notes
Feel free to swap the broth with your favorite option. For an authentic Italian twist, sprinkle some crushed red pepper for added heat! Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.