This Creamy Tortellini Soup is a flavorful and satisfying dish that combines cheese-filled tortellini, a rich and creamy broth, and a mix of vegetables. It’s easy to make, and the soup has the perfect balance of richness from the cream and freshness from the veggies. It’s perfect for a family dinner or when you need something that’s both comforting and filling!

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 cups chicken or vegetable broth
  • 1 (14.5 oz) can diced tomatoes (with juice)
  • 1 tsp dried Italian seasoning
  • Salt and pepper to taste
  • 1 (9 oz) package refrigerated or frozen cheese tortellini
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 2 cups fresh spinach (or kale), chopped
  • 1/2 cup grated Parmesan cheese (optional, for topping)
  • Fresh parsley for garnish (optional)

Instructions:

  1. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
  2. Add garlic and seasonings: Add the minced garlic to the pot and sauté for another minute, until fragrant. Stir in the dried Italian seasoning, and season with salt and pepper.
  3. Add broth and tomatoes: Pour in the chicken or vegetable broth and the diced tomatoes (with juice). Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld and the vegetables to become tender.
  4. Cook the tortellini: Add the cheese tortellini to the soup and cook according to the package instructions (usually 3-5 minutes for refrigerated tortellini, or a bit longer for frozen). Stir occasionally to prevent the pasta from sticking.
  5. Make it creamy: Once the tortellini is cooked, stir in the heavy cream (or half-and-half for a lighter option) and the chopped spinach. Let the soup simmer for an additional 2-3 minutes until the spinach wilts and the soup is heated through.
  6. Finish and serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve the soup hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired.

Nutritional Information (per serving, based on 6 servings):

  • Calories: 350 kcal
  • Protein: 12g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Sugars: 7g
  • Fat: 16g
  • Saturated Fat: 8g
  • Cholesterol: 45mg
  • Sodium: 850mg
  • Potassium: 450mg
  • Vitamin A: 90% DV
  • Vitamin C: 25% DV
  • Calcium: 15% DV
  • Iron: 10% DV

Note: Nutritional values are estimates and may vary based on specific ingredients used.

This Creamy Tortellini Soup is perfect for those chilly nights when you want something hearty yet comforting.