Description
A comforting and creamy soup featuring tender tortellini and vibrant vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 package (9 ounces) refrigerated tortellini
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream or coconut milk
- 2 cups spinach
- Salt and pepper to taste
- Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery, sautรฉing until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute.
- Pour in the vegetable broth and add the diced tomatoes. Bring the mixture to a boil.
- Add the tortellini and cook according to package instructions.
- Reduce the heat and stir in the heavy cream or coconut milk, along with the spinach, cooking until the spinach is wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
For dietary modifications, replace heavy cream with coconut milk for a dairy-free option. You can also experiment with different vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 50mg