Here’s a delicious Tortellini Soup recipe with a full step-by-step method!
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (with juice)
- 4 cups vegetable or chicken broth
- 1 cup water
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 1 small zucchini, diced (optional)
- 2 cups fresh spinach (or kale)
- 9 oz cheese tortellini (fresh or frozen)
- ½ cup heavy cream (optional, for a creamy version)
- ¼ cup grated Parmesan cheese (for garnish)
Instructions:
1. Sauté Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Add Tomatoes & Broth:
Pour in diced tomatoes (with juice), broth, and water. Stir in Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
3. Add Vegetables (Optional):
If using zucchini, add it to the pot and let it cook for 3-4 minutes until slightly tender.
4. Cook the Tortellini:
Reduce the heat to medium-low and add the tortellini. Simmer for 5-7 minutes (or according to package instructions) until the tortellini are tender and cooked through.
5. Add Spinach & Cream (Optional):
Stir in fresh spinach and let it wilt for about 1-2 minutes. If making a creamy version, pour in the heavy cream and mix well. Simmer for another 2 minutes.
6. Serve & Enjoy!
Ladle the soup into bowls, garnish with grated Parmesan cheese, and serve warm. Pair it with crusty bread for a comforting meal!
Tips & Variations:
✔️ Add ground Italian sausage or shredded rotisserie chicken for extra protein.
✔️ Use frozen tortellini if fresh isn’t available; adjust cooking time accordingly.
✔️ Swap spinach with kale or other greens for variety.
✔️ Make it spicier with a pinch of red pepper flakes.
Would you like suggestions for side dishes or storage tips? 😊🍲