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Tomato Tortellini Soup

A comforting and hearty soup featuring tender tortellini in a rich tomato broth, perfect for chilly evenings and family gatherings.
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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: 300
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 14.5 ounces canned diced tomatoes
For the Soup
  • 10 ounces tortellini (fresh or frozen, cheese-filled) Fresh tortellini is recommended for better texture.
  • 2 cups fresh spinach
  • to taste salt and pepper
  • optional Grated Parmesan or fresh herbs for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  2. Pour in the vegetable broth and the canned diced tomatoes. Bring the mixture to a gentle boil.
Cooking
  1. Once boiling, add the tortellini to the pot. Cook according to package instructions, usually about 5-7 minutes for fresh tortellini or 7-10 minutes for frozen.
  2. When the tortellini is cooked, gently fold in the fresh spinach and let it wilt for 1-2 minutes.
  3. Taste the soup and add salt and pepper to your preference.
Serving
  1. Ladle the soup into bowls and garnish with grated Parmesan or fresh herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat on medium heat adding a splash of broth on the stovetop or in the microwave, stirring halfway for even heating.