Tortellini Soup

Course Dinner, Lunch

Cuisine American

Keyword best soup, how to make tortellini soup, pasta soup, tortellini soup

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 253kcal

Author Maike Corbett

Ingredients

2 tablespoons olive oil extra virgin
½ cup onion diced
½ cup celery diced
½ cup carrots diced
2-3 cloves garlic minced
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon red pepper flakes
32 ounces vegetable broth
8 ounces pasta sauce
¼ cup half and half or heavy cream
10 ounces tortellini cheese or spinach
4 cups spinach fresh, roughly chopped
¼ cup parmesan cheese plus more for serving

Instructions

Heat oil in a large pot or Dutch oven on medium heat. Add onion, celery, and carrots, and saute for 3-4 minutes.
Then add garlic, basil, oregano, salt, red pepper flakes, and black pepper and saute for another minute.
Add broth, pasta sauce, and half & half. Stir, bring the soup to a boil, cover, and simmer for about 15 minutes or until the vegetables have softened.
Add tortellini, spinach, and parmesan cheese. Simmer for 2-3 minutes until tortellini has cooked. Serve with additional parmesan cheese.

Notes

PARMESAN - Grated parmesan is best since it is easily incorporated into the soup and helps thicken the soup, but you can also use shredded or shaved parmesan.

TORTELLINI - will absorb liquid. If you plan to have leftovers, cook tortellini separately and add them to individual bowls of soup when ready to serve.

Nutrition