Description
This Creamy Tuscan Tortellini Soup comes together in just 30 minutes for a filling and hearty meal.
Ingredients
Units
- 2 tbsp olive oil
- 3 shallots, finely chopped
- 2 garlic cloves, chopped
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 2 tbsp tomato paste
- 3 tbsp sun-dried tomatoes, finely chopped
- 1/2 tsp Italian seasoning
- 1/2 tsp red chili flakes
- 6 cups vegetable broth (or chicken broth)
- 2-inch cube Parmesan cheese
- Salt and pepper, to taste
- 150 g cheese tortellini
- 1 cup spinach, stems removed and chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the shallots and garlic, then sauté for 2–3 minutes until fragrant.
- Add the carrot and celery, and cook for another 2-3 minutes, stirring occasionally.
- Stir in the tomato paste, sun-dried tomatoes, Italian seasoning, and red chili flakes. Cook for 1–2 minutes.
- Pour in the broth, add the Parmesan cheese cube, and season with salt and pepper. Stir well, cover, and let the soup simmer for 10 minutes.
- Add the tortellini and cook on medium heat for 6-8 minutes, or until tender.
- Stir in the spinach and let it wilt for 1–2 minutes.
- Taste and adjust seasoning as needed. Serve warm.
Notes
- Chop veggies the same size so they cook evenly.
- Cook tortellini until tender with a slight bite.
- Stir spinach in at the end so it wilts perfectly.
- Adjust thickness with more broth if too thick, or simmer longer if too thin.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 260
- Fat: 10g
- Carbohydrates: 34g
- Fiber: 3.5g
- Protein: 10g