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Spinach tortellini soup

Spinach Tortellini Soup


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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

This spinach tortellini soup is easy and bursting with flavor! Veggies, herbs and Parmesan cheese make a deliciously savory broth.


Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small yellow onion, small diced
  • 1 fennel bulb, small diced
  • 1 medium carrot, peeled and small diced
  • 3 garlic cloves, minced
  • 28-ounce can crushed fire roasted tomatoes*
  • 4 cups vegetable broth
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 9 ounces refrigerated cheese tortellini or tortelloni
  • 4 cups (4 ounces) baby spinach (or chopped standard spinach)
  • Fresh ground black pepper
  • To garnish: grated Pecorino Romano or Parmesan cheese

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, fennel, and garlic and cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent.
  2. Add the crushed tomatoes, vegetable broth, Parmesan cheese, oregano, garlic powder, thyme, and kosher salt. Bring to a simmer, then cook for 10 minutes.
  3. Add the tortellini or tortelloni and the baby spinach and cook for 2 to 3 minutes, until spinach is wilted. Season with fresh ground black pepper. Ladle into bowls and garnish with grated Pecorino Romano or Parmesan cheese.

Notes

*Can’t find fire-roasted tomatoes? Substitute the best quality canned tomatoes you can find and increase the simmer time by 10 minutes. Add 1 teaspoon of sugar if the flavor still seems bitter.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian