Description
A simple recipe for a rich and flavorful tortellini soup with garlic and spinach.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach
- 1/2 cup heavy cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and add diced tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
- Add tortellini and cook according to package directions, usually 3 to 5 minutes.
- Stir in fresh spinach until wilted.
- Reduce heat to low and stir in heavy cream until the soup is heated through. Do not boil after adding cream.
- Serve immediately.
Notes
- For a thicker soup, you can add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water before adding the cream.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 750
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 18
- Cholesterol: 75
Keywords: creamy, tuscan, garlic, tortellini, soup, easy, quick, spinach