Description
This Tortellini Soup with Spinach and Parmesan is the ultimate 30-minute comfort food. Tender cheese-filled pasta swims in a savory, herb-infused tomato broth, finished with fresh greens and a generous dusting of nutty Parmesan cheese. It makes for a perfect, easy weeknight dinner that feels like a warm hug in a bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes (optional)
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups vegetable broth (or chicken broth)
- 1 (9 oz) package refrigerated cheese tortellini
- 3 cups fresh baby spinach, roughly chopped
- 1/2 cup heavy cream or half-and-half
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Instructions
- Sauté aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook for another minute until fragrant.
- Simmer the base: Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir to combine. Increase the heat to bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 5 minutes to meld the flavors.
- Cook the pasta: Add the refrigerated cheese tortellini to the pot. Simmer for 3 to 5 minutes, or according to the package directions, until the pasta is tender and floating.
- Finish the soup: Reduce the heat to low. Stir in the heavy cream and the grated Parmesan cheese until the cheese is melted and the broth is creamy. Finally, stir in the fresh spinach and cook for just 1-2 minutes until wilted.
- Serve: Taste and adjust salt and pepper if needed. Ladle into bowls and serve immediately, topped with extra Parmesan cheese.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the tortellini will continue to absorb the broth as it sits, so you may need to add a splash of broth or water when reheating.
- Protein Add-ins: For a heartier meal, brown some mild Italian sausage or turkey sausage in the pot before sautéing the onions.
- Dairy-Free Option: To make this vegan, use vegetable broth, swap the cream for full-fat coconut milk or a plant-based creamer, and use a vegan parmesan alternative.
- Tortellini Type: We recommend refrigerated tortellini for the best texture and quick cooking time. If using dried tortellini, you will need to simmer the soup longer (usually 10-12 minutes).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 55mg
