spinach tortellini soup
This comforting spinach tortellini soup is a quick and easy dish that combines tender tortellini, fresh spinach, and a flavorful broth. It's perfect for a cozy dinner or lunch and is packed with nutrients.
Equipment
- 1 large pot or saucepan
- 1 wooden spoon or spatula
- 1 ladle
- 1 set measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup water
- 9 oz cheese tortellini 1 package
- 4 cups fresh spinach, chopped
- 1 teaspoon dried basil
- 1 teaspoon oregano
- to taste salt
- to taste pepper
- for serving freshly grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot or saucepan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Pour in the vegetable broth and water. Bring the mixture to a gentle boil.
- Add the cheese tortellini to the boiling broth and cook according to package instructions, usually about 3-5 minutes.
- Once the tortellini is cooked, stir in the chopped spinach, dried basil, oregano, salt, and pepper. Cook for another 2-3 minutes until the spinach has wilted.
- Taste the soup and adjust seasoning as needed. Remove from heat.
- Serve hot, garnished with freshly grated Parmesan cheese as desired.
Notes
You can add other vegetables like carrots or celery for extra nutrition.
For a heartier soup, consider adding cooked, shredded chicken.
This soup can be stored in the refrigerator for up to 3 days and can be frozen for longer storage, but the tortellini may become softer upon reheating.