Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 4 cups chicken or vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 cups tortellini (fresh or frozen)
- 2 cups spinach
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a pot over medium heat. Add the chopped onion, minced garlic, and diced carrot, sautéing until the onion is translucent and the carrot begins to soften, about 5 minutes.
- Add Broth and Seasoning: Pour in the chicken or vegetable broth and the can of diced tomatoes with their juice. Stir in the Italian seasoning, then bring the mixture to a boil.
- Cook Tortellini: Add the tortellini to the boiling broth and cook according to the package instructions, usually about 3-5 minutes for fresh or frozen tortellini, until they float and are tender.
- Incorporate Spinach: Once the tortellini are cooked, stir in the fresh spinach leaves and cook for another 1-2 minutes until the spinach wilts.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as desired. Serve the soup hot, optionally topped with freshly grated Parmesan cheese for extra flavor.
Notes
- Add sausage or chicken for extra protein to make the soup heartier.
- Use cream to create a richer, creamier version of the soup.
- Fresh tortellini will cook faster than frozen, so adjust cooking time accordingly.
- For vegetarian version, use vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
