Description
A warm and comforting soup featuring tortellini, fresh spinach, and a creamy broth, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 pound tortellini (fresh or frozen, cheese or spinach-filled)
- 2 cups fresh spinach, roughly chopped
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving (omit for vegan option)
- Fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Once the oil shimmers, add the diced onion. Sauté for about 3-4 minutes until the onion is translucent.
- Toss in the minced garlic and sauté for about an additional minute.
- Pour in the chicken or vegetable broth, followed by the Italian seasoning. Bring to a gentle simmer.
- Add the tortellini to the pot and cook according to package instructions until tender, about 3-5 minutes.
- Stir in the fresh spinach and heavy cream, allowing the soup to return to a gentle boil.
- Season with salt and pepper to taste.
- Remove the pot from heat and serve hot, garnished with grated Parmesan cheese and parsley if desired.
Notes
For dietary needs, substitute vegetable broth for a vegetarian option, or use coconut milk for a dairy-free alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg