Easy Recipe for Tortellini Soup
When it comes to soup, some are more complicated than others. Or even if they’re simple, some require you to simmer everything together for a long time. Of course, that can be lovely on a Sunday at home, but what about a busy weeknight when you want to be able to make dinner quickly? Well friends, that’s where this easy recipe for tortellini soup comes in handy.
Now when I say this recipe is easy, I mean it is EASY. Chopping the onion, carrots, celery, and garlic is the hardest part! Let those sweat in olive oil, then add tomato paste, broth and parsley. Once that comes to a nice boil, cook the tortellini, then wilt some spinach, and that’s it! You can add some milk or cream if you’re feeling it, but that’s totally optional. I do, however, feel strongly about topping it with a little bit of parmesan cheese. It’s just so good!
Easy Recipe for Tortellini Soup
Ingredients
1 onion, chopped
4 carrots, chopped
4 celery stalks, chopped
1/2 tbsp olive oil
2 cloves of garlic, minced
salt and pepper
1/2 tsp fennel seeds (optional)
1/4 tsp dried Italian herb blend (optional)
1/8 – 1/4 tsp red pepper flakes (optional)
6 cups of chicken or vegetable broth
1.5 tbsp of tomato paste
2 cups of tortellini
1 tbsp chopped parsley
1-2 cups spinach
1/4 cup milk or cream (optional)
Instructions
1) Sauté onion, carrot, celery, and garlic in olive oil. Season with salt, pepper, fennel seeds, herbs, and red pepper flakes. Cook for about 8 minutes.
2) When they are soft and the onion is translucent, add broth, tomato paste, and parsley. Cook over medium to medium high heat until it comes to a boil.
3) Once the soup is boiling, add the tortellini. Cook until the pasta is al dente (usually 5-7 minutes).
4) Add spinach. It will wilt down, so don’t be afraid to add even more than 1-2 cups!
5) Add milk or cream. Feel free to use dairy free milk or skip this step entirely.
6) Top with grated Parmesan cheese and enjoy!
Easy Recipe for Tortellini Soup
Ingredients
- 1 onion, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 1/2 tbsp olive oil
- 2 cloves of garlic, minced
- salt and pepper
- 1/2 tsp fennel seeds (optional)
- 1/4 tsp dried Italian herb blend (optional)
- 1/8 - 1/4 tsp red pepper flakes (optional)
- 6 cups of chicken or vegetable broth
- 1.5 tbsp of tomato paste
- 2 cups of tortellini
- 1 tbsp chopped parsley
- 1-2 cups spinach
- 1/4 cup milk or cream (optional)
Instructions
1) Sauté onion, carrot, celery, and garlic in olive oil. Season with salt, pepper, fennel seeds, herbs, and red pepper flakes. Cook for about 8 minutes.
2) When they are soft and the onion is translucent, add broth and tomato paste. Cook over medium to medium high heat until it comes to a boil.
3) Once the soup is boiling, add the tortellini and parsley. Cook until the pasta is al dente (usually 5-7 minutes).
4) Add spinach. It will wilt down, so don’t be afraid to add even more than 1-2 cups!
5) Add milk or cream. Feel free to use dairy free milk or skip this step entirely.
6) Top with grated Parmesan cheese and enjoy!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Amount Per Serving: Calories: 279Total Fat: 7.1 gSaturated Fat: 2.3gCholesterol: 21mgSodium: 1452mgCarbohydrates: 36.4gFiber: 5gProtein: 17.3g
PS. You might also like Pasta Fagioil Soup and White Bean and Kale Soup.
