Tortellini Soup with Spinach and Tomatoes
Cozy up with a comforting bowl of Tortellini Soup with Spinach and Tomatoes This hearty soup is filled with tender cheese tortellini, fresh spinach, and juicy tomatoes simmered in a rich, flavorful broth.
Ingredients
- For the Soup:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken or vegetable broth
- 1 tsp dried basil (or 1 tbsp fresh, chopped)
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional, for heat)
- 1 package (9–12 oz) refrigerated cheese tortellini
- 4 cups fresh baby spinach, roughly chopped
- Salt and black pepper, to taste
- For Garnish (Optional):
- Freshly grated Parmesan cheese
- Fresh basil or parsley
- Crusty bread on the side
Instructions
- Sauté aromatics: Heat olive oil in a large soup pot. Add onion and cook until translucent. Stir in garlic and cook until fragrant.
- Add tomatoes u0026 broth: Stir in crushed tomatoes, broth, basil, oregano, and red pepper flakes. Bring to a simmer.
- Cook tortellini: Add tortellini and cook according to package directions (usually 6–8 minutes).
- Add spinach: Stir in spinach and cook until just wilted.
- Season u0026 serve: Taste, adjust seasoning with salt and pepper, and ladle into bowls. Garnish with Parmesan and fresh herbs.