Description
A delightful and nutritious soup packed with colorful vegetables and tender tortellini, perfect for a chilly evening or quick lunch.
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup tortellini (fresh or frozen)
- 1 cup chopped spinach
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 1 clove garlic, minced
- 1 teaspoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil over medium heat in a large pot. Add the minced garlic, diced carrots, and diced celery. Sauté until the vegetables are tender, about 5 minutes.
- Add the diced tomatoes and vegetable broth to the pot. Stir everything together and bring it to a boil.
- Once boiling, add the tortellini. Cook according to the package instructions until they are al dente, usually around 3-5 minutes.
- Stir in the chopped spinach and let it cook for an additional 2 minutes, until the spinach wilts. Season with salt and pepper to taste. Serve hot, topped with Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. For a creamier texture, stir in a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg