Description
Make this creamy, comforting soup featuring cheese tortellini, fresh spinach, and aromatic vegetables. It is a simple fall dinner idea.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 tsp Italian seasoning
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- ¼ tsp red pepper flakes (optional)
- 5 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 cup heavy cream OR ¾ cup half-and-half
- 9 oz cheese tortellini (fresh or refrigerated)
- 3 cups fresh spinach
- ¼ cup grated Parmesan
- Extra Parmesan for topping
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil and butter in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook 5–6 minutes, stirring occasionally, until vegetables soften. Add minced garlic and cook 1 minute.
- Season the vegetables with Italian seasoning, thyme, black pepper, and optional red pepper flakes. Stir to coat.
- Pour in the broth. If you are using diced tomatoes, add them now. Bring the soup to a gentle boil. Lower the heat and simmer 8–10 minutes until vegetables are tender.
- Increase heat to medium. Add cheese tortellini and cook for 4–6 minutes if fresh, or 6–8 minutes if frozen. Stir occasionally to prevent sticking.
- Reduce heat to low. Stir in the heavy cream until fully incorporated. Add spinach and fold gently until wilted, about 1–2 minutes. Stir in the grated Parmesan. Do not boil after adding cream.
- Taste the soup and adjust salt and seasoning as needed.
- Ladle the soup into bowls. Top with freshly grated Parmesan, chopped parsley or basil, and cracked black pepper before serving.
Notes
- Use fresh or frozen tortellini; adjust cooking time based on the type you use.
- If you use half-and-half instead of heavy cream, the soup will be slightly less rich.
- Do not boil the soup after adding the cream to prevent separation.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 18
- Cholesterol: 75
Keywords: Spinach & Cheese Tortellini Fall Soup, Winter Soup Recipes, Fall Soup Recipes, Fall Soups And Stews, Pasta Soup, Healthy Soup Recipes, Comfort Soup Recipes, Soup Ideas