Description
Hearty vegetable tortellini soup brings Italian comfort to your kitchen with its rich, aromatic broth and delightful pasta pockets. Wholesome ingredients meld together, creating a satisfying meal that warms from within and leaves you craving another spoonful.
Ingredients
Scale
Main Ingredients:
- 9 ounces (255 grams) fresh or frozen cheese tortellini
- 4 cups (946 milliliters) vegetable broth
- 1 can (14.5 ounces or 411 grams) diced tomatoes, with juices
Vegetables:
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 zucchini, diced
- 2 cups (60 grams) fresh spinach
Seasonings and Optional Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (25 grams) grated Parmesan cheese
- Red pepper flakes
Instructions
- Warm a spacious cooking vessel over medium flame, drizzling olive oil to coat the bottom.
- Introduce finely chopped onions and minced garlic, gently sautéing until they become translucent and release their aromatic essence.
- Incorporate vibrant carrots, tender zucchini, and juicy diced tomatoes, stirring to distribute evenly throughout the pot.
- Pour in vegetable broth, sprinkling Italian seasoning, salt, and pepper to elevate the flavor profile.
- Allow the mixture to reach a gentle simmer, creating a harmonious blend of vegetables and broth.
- Carefully introduce tortellini, letting them dance in the liquid until they become plump and tender – approximately 5-7 minutes depending on whether they’re fresh or frozen.
- In the final moments of cooking, cascade fresh spinach leaves into the soup, watching them delicately wilt and integrate with the other ingredients.
- Ladle the steaming soup into serving bowls, crowning each portion with a generous sprinkle of Parmesan cheese and an optional dash of red pepper flakes for those craving an extra spark of heat.
Notes
- Maximize flavor by sautéing onions and garlic slowly, allowing them to caramelize slightly for a deeper taste profile.
- Choose fresh or frozen tortellini based on time availability, ensuring they’re cooked al dente to maintain a perfect texture.
- Customize the soup by swapping spinach with kale or Swiss chard for added nutritional variety and different texture experiences.
- Make the recipe gluten-free by using gluten-free tortellini and checking that broth ingredients are certified gluten-free for sensitive diners.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 160
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg