Creamy Tortellini Soup
A comforting and creamy soup loaded with cheese tortellini and fresh spinach, ready in under 30 minutes for a cozy meal.
Ingredients
Main ingredients
- 1 package cheese tortellini Fresh refrigerated tortellini preferred for best texture.
- 4 cups vegetable broth Use low-sodium or homemade for optimal flavor.
- 1 cup heavy cream Use at least 30% fat for the best texture.
- 1 medium onion, diced Yellow or sweet onion works best.
- 2 cloves garlic, minced Add more for a stronger garlic flavor if desired.
- 1 cup spinach Can swap with kale or Swiss chard, if preferred.
- to taste Salt and pepper Adjust seasoning according to preference.
- for sautéing Olive oil Used for cooking onions.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat and add diced onion. Cook until translucent.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Pour in vegetable broth and bring to a gentle boil.
- Add cheese tortellini and cook according to package instructions until tender.
- Stir in heavy cream and spinach, simmer until spinach wilts.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
Use low-sodium broth for better seasoning control. For storage, keep in airtight containers in the fridge for up to 3 days or freeze the soup base (without cream and tortellini) for up to 3 months.