Creamy Tortellini Vegetable Soup

Nina Miller

A comforting, creamy soup combining cheese tortellini and fresh vegetables, perfect for cozy dinners.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner

Cuisine Italian-American

Servings 8 bowls

Calories 320 kcal

Equipment

1 Large pot
1 Cutting board
1 Chef's Knife

Ingredients

Soup Base

2 tbsp olive oil
1 cup diced onions
1 cup diced carrots
1 cup diced celery
3 cloves garlic minced
6 cups vegetable broth

Main Ingredients

2 cups cheese tortellini
2 cups fresh spinach
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions

Preparation

Dice the onions, carrots, and celery into small pieces. Mince the garlic.

Cooking

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery, and sauté until tender, about 5-7 minutes.
Stir in minced garlic and cook for an additional minute until fragrant.
Pour in vegetable broth and bring to a simmer. Let it cook for about 10 minutes to allow flavors to meld.
Add the cheese tortellini to the pot and cook according to package instructions until tender.
Stir in the heavy cream and reduce heat to low. Simmer for an additional 5 minutes.
Add fresh spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.

Serving

Ladle the soup into bowls and garnish with grated Parmesan cheese before serving.

Storage

Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.

Notes

Pro Tips: Use high-quality ingredients for the best flavor.
Ingredient Substitutions: Use kale instead of spinach for a heartier texture.
How to Serve: Pair with crusty bread or a fresh salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the base and add tortellini fresh before serving.

Keyword comfort food soup, creamy tortellini soup, easy weeknight soup