Spinach Tortellini Soup
This tomato-based spinach and tortellini soup is made with fresh basil and tastes amazing! If you're looking for an easy, filling soup recipe, this is it!
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- ½ teaspoon salt
- ¼ teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 1 28-ounce can canned diced tomatoes
- ¼ cup fresh basil chopped, plus more for garnish
- 1 9-ounce package cheese tortellini
- 3 cups fresh spinach
- ¼ cup grated parmesan cheese optional
Instructions
- In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, garlic, crushed red pepper and salt, and cook until the onions are softened and translucent, 4-5 minutes. Stir in the tomato paste and cook until it darkens and starts sticking to the bottom of the pot, 1-2 minutes longer. Add the vegetable stock, diced tomatoes, and basil.
- Bring the soup to a boil over high heat, then reduce the heat to medium low and simmer for 10 minutes. Add the tortellini and simmer until tender, about 5 minutes more. Turn off the heat and stir in the spinach.
- Sprinkle with parmesan cheese if desired and serve.
Notes
Tip: Freeze the tomato soup base for a quick, easy weeknight meal. All you'll have to add in when ready to eat is the cheese tortellini and spinach!
Nutrition
Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 1317mg | Potassium: 263mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2850IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 1mg
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