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Creamy Tortellini Soup

A warm and comforting soup featuring creamy broth, tender cheese tortellini, and vibrant spinach, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 package 9 oz cheese tortellini
  • 4 cups vegetable broth
  • 1 cup heavy cream Can substitute with halva cream or dairy-free options.
  • 1 cup fresh spinach, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • Parmesan cheese for serving Grated

Method
 

Preparation
  1. Start by chopping the onion and mincing the garlic.
Cooking
  1. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.
  2. Add the chopped onion and sauté for about 3-4 minutes until it starts to soften.
  3. Add the minced garlic and sauté for an additional minute.
  4. Pour in 4 cups of vegetable broth and bring to a simmer.
  5. Once simmering, add the cheese tortellini and cook according to package instructions, usually about 3-5 minutes.
  6. Lower the heat and stir in 1 cup of heavy cream until fully combined.
  7. Add the chopped spinach and Italian seasoning, then season with salt and pepper to taste.
  8. Let it simmer for another 2 minutes until the spinach wilts.
  9. Ladle the soup into bowls and top with grated Parmesan cheese.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 2 months. Reheat gently on the stove with a splash of vegetable broth.