Description
A comforting soup featuring cheese tortellini simmered in a rich, mellow broth infused with slow-roasted garlic.
Ingredients
Scale
- 2 whole garlic bulbs (for roasting)
- 2 tsp olive oil (for roasting)
- Pinch of salt (for roasting)
- 1 tbsp olive oil (for soup base)
- 1 tbsp butter
- 1 medium onion, finely diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 6 cups chicken or vegetable broth
- 1/2 cup dry white wine (optional)
- 1 tbsp tomato paste (optional)
- 9 oz cheese tortellini
- 2 cups spinach or kale
- 2 bay leaves
- 1 tsp dried thyme or Italian seasoning
- Salt & pepper to taste
- Parmesan cheese (for topping)
- Lemon zest or squeeze of lemon juice (optional)
- Fresh parsley or basil (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off each garlic bulb to expose the cloves. Drizzle with olive oil and sprinkle with salt. Wrap tightly in foil and roast for 30–35 minutes until soft. Cool slightly, squeeze the roasted cloves out, mash lightly with a fork, and set aside.
- Heat 1 tbsp olive oil and butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 6–7 minutes until softened. Add the minced fresh garlic and cook for 1 minute more.
- Stir the mashed roasted garlic and tomato paste (if using) into the pot. Pour in the broth and white wine (if using). Stir well to dissolve the roasted garlic. Add the bay leaves, thyme or Italian seasoning, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Increase the heat to medium. Add the cheese tortellini and cook for 4–6 minutes if fresh, or 6–8 minutes if frozen, stirring occasionally.
- Reduce the heat to low. Stir in the spinach or kale and cook until wilted, about 1–2 minutes. Taste the soup and adjust salt as needed. Add lemon zest or juice now if you are using it.
- Ladle the soup into bowls. Top each serving with fresh Parmesan, cracked black pepper, and fresh parsley or basil.
Notes
- Roasting the garlic creates a sweet, rich flavor for the broth.
- If you use frozen tortellini, you may need to extend the cooking time slightly.
- Balance the sweetness from the roasted garlic with salt when seasoning the final soup.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6
- Sodium: 650
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 18
- Cholesterol: 25
Keywords: Tortellini Soup, Roasted Garlic Broth, Winter Soup, Fall Soup, Pasta Soup, Comfort Soup, Healthy Soup, Crockpot Soup