Spinach Tortellini Soup
Serves 3
10 mins prep
20 mins cook
30 mins total
This Spinach Tortellini Soup is like a warm hug during the cold winter months. It's hearty, filling and so satisfying. It's a one-pot soup that comes together so quickly, you can have it on the table in less than half an hour.
onionfinely diced
clovegarlicfinely diced
carrotfinely diced
celery ribfinely diced
tspsalt to taste
tsppepperto taste
packagetortellinicooked al dente
tbspolive oil
cuporganic unsalted brothor lightly salted
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In a soup pot, add 1 tablespoon of olive oil and sauté the onions, carrots, and celery for two minutes on medium-high heat.
Once everything has softened you can add the garlic and sauté for another 30 seconds. When the garlic has cooked off, add another 2 tablespoons of olive oil and 2 tablespoons of all-purpose flour and stir together.
Add in 6 cups of good-quality veggie or chicken broth, salt and pepper to taste and simmer for 10 minutes.
Boil the tortellini separately in a pot of boiling salted water, and once they float to the top you can add them in to the soup pot along with the spinach and half-and-half cream.
Feel free to add a touch of Italian seasonings but that is optional. Let it cool a bit, taste and adjust for salt. Feel free to hit it with some fresh parm and enjoy.