Description
A rich, comforting, and meat-free soup made with cheese tortellini, fresh vegetables, herbs, and a tomato-based broth. Perfect for busy weeknights or a cozy weekend meal.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 9 oz (about 2 1/2 cups) fresh cheese tortellini
- 3 cups fresh spinach
- 1/4 cup chopped fresh basil
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
- Stir in garlic and cook for another minute.
- Add tomato paste and stir to coat the vegetables. Cook for 2 minutes.
- Pour in diced tomatoes and vegetable broth. Add Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce to a simmer. Let simmer for 10 minutes.
- Stir in cheese tortellini. Cook according to package directions, about 5–7 minutes.
- Add spinach and cook for 1–2 minutes until wilted.
- Stir in fresh basil. Taste and adjust seasoning as needed.
- Serve hot with optional toppings like Parmesan or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes