Creamy Tortellini Vegetable Soup
Creamy Tortellini Vegetable Soup is a delightful blend of tender tortellini and vibrant vegetables simmered in a rich, creamy broth. This comforting dish is perfect for chilly evenings and family gatherings alike. With its stunning colors and mouthwatering aroma, it’s sure to impress at any dinner table. Simple enough for novice cooks yet impressive enough for special occasions, this soup transforms everyday ingredients into a heartwarming experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Simmering
- Cuisine: Italian
Ingredients
Scale
- 9 oz cheese tortellini (fresh or frozen)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups fresh spinach
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions until translucent.
- Add minced garlic, carrots, and celery; cook for about 5 minutes until softened.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
- Stir in tortellini and cook according to package instructions (about 3-5 minutes).
- Add heavy cream and stir gently until well combined. Fold in spinach until wilted.
- Serve hot, topped with grated Parmesan.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
Keywords: - For added flavor, experiment with herbs like thyme or basil during cooking. - To make it vegan, use plant-based tortellini and substitute coconut milk for heavy cream. - Leftover soup can be stored in an airtight container in the fridge for up to three days.