Hearty Tortellini Soup

A comforting, flavorful soup packed with cheese tortellini, vegetables, and savory herbs. Perfect for chilly days or whenever you need a satisfying meal in a bowl.

Ingredients

Main Components:

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 carrots, peeled and sliced

• 3 celery stalks, sliced

• 3 cloves garlic, minced

• 8 cups vegetable or chicken broth

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 tsp dried basil

• 1 tsp dried oregano

• ½ tsp dried thyme

• 1 bay leaf

• 1 (20 oz) package refrigerated cheese tortellini

• 3 cups fresh spinach, roughly chopped

• Salt and black pepper to taste

Optional Additions:

• 1 lb Italian sausage (cooked and crumbled)

• 1 can cannellini beans, rinsed

• ½ cup heavy cream or half-and-half

• Grated Parmesan for serving

• Red pepper flakes for heat

Instructions

1. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook 1 minute more.

2. Build Broth Base: Pour in broth and diced tomatoes. Add basil, oregano, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.

3. Cook Tortellini: Add tortellini to the soup and cook according to package directions (usually 5-7 minutes for refrigerated).

4. Finish Soup: Stir in spinach until wilted, about 2 minutes. Remove bay leaf. Season with salt and pepper.

5. Optional Enhancements: If using, stir in cooked sausage, beans, or cream at this stage. Heat through.

6. Serve: Ladle into bowls. Top with grated Parmesan and a sprinkle of red pepper flakes if desired.

Tips for Success

• Make Ahead: Prepare the vegetable broth base up to 2 days ahead. Add tortellini and spinach just before serving to prevent mushiness.

• Freezing: This soup freezes well without the tortellini and spinach. Add fresh when reheating.

• Vegetarian Option: Use vegetable broth and omit sausage for a vegetarian version.

• Pasta Note: For firmer tortellini, cook separately and add to individual bowls before ladling soup over top.

Enjoy this cozy, restaurant-quality soup that comes together in about 45 minutes!