Cheese Tortellini Soup
This cheese tortellini soup with spinach is all about simple ingredients—think plump tortellini, hearty veggies, and a broth that's basically liquid gold.
Ingredients
- 10 oz cheese tortellini
- 2 tablespoons olive oil
- 2 cups diced yellow onion
- ¾ cup diced carrots
- ½ tablespoon minced garlic
- 1 can (14.5 oz) diced tomatoes
- 5¼ cups low-sodium chicken broth
- 5 cups baby spinach , (keep them whole or chopped)
Seasonings:
- 1½ teaspoons mixed dried thyme, oregano, and basil leaves, (add more to taste) or use 1 teaspoon of Italian seasoning
- salt and black pepper , (to taste)
Instructions
- Heat oil in a pot over medium heat. Sauté diced onion and carrots for 4 minutes until slightly softened.
- Add garlic, stir for 1-2 minutes. Add diced tomatoes, stir, and simmer for 1 minute.
- Pour in broth and seasonings. Bring to a gentle boil, cover, lower heat to medium-low, simmer covered for 20 minutes or until carrots are tender.
- Add fresh cheese tortellini, cook until they float to the surface. Taste and adjust the seasoning with salt, black pepper, or more herbs and spices.
- Toss in the spinach and let it wilt into the soup. Turn off the heat and serve.
Notes
Nutrition
Calories: 257kcalCarbohydrates: 31gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 18mgSodium: 349mgPotassium: 451mgFiber: 4gSugar: 5gVitamin A: 5028IUVitamin C: 12mgCalcium: 123mgIron: 3mg
Love the Recipe? Let Us Know!Your feedback means the world to us! If you enjoyed our recipe and want to support our website, please take a moment to rate the recipe!