Description
This comforting Parmesan Tortellini Soup is a quick and delicious meal perfect for any day. Featuring tender tortellini, fresh spinach, savory tomatoes, and a rich vegetable broth, finished with a generous sprinkle of Parmesan cheese, it offers a warm, flavorful bowl of Italian-inspired goodness in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 2 cups tortellini
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 cup spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Sauté Aromatics: In a large pot, heat a bit of oil over medium heat and sauté the chopped onion and minced garlic until they become translucent and fragrant, about 3-5 minutes.
- Add Tomatoes and Seasoning: Add the diced tomatoes and Italian seasoning to the pot, cooking for an additional 2 minutes to blend the flavors.
- Simmer Broth: Pour in the vegetable broth and bring the mixture to a rolling boil.
- Cook Tortellini: Stir in the tortellini and cook according to the package instructions, usually about 3-5 minutes, until tender and cooked through.
- Wilt Spinach: Add the fresh spinach to the pot and cook just until wilted, which should take about 1-2 minutes.
- Season and Serve: Season the soup with salt and pepper to taste. Serve hot, topped generously with grated Parmesan cheese for a creamy, savory finish.
Notes
- For extra protein, consider adding cooked chicken or beans.
- You can substitute fresh spinach with kale or Swiss chard if preferred.
- Use vegetable broth low in sodium to control salt levels.
- For a creamier texture, stir in a splash of cream or milk before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
