Spinach Tortellini Soup
Spinach Tortellini Soup is a hearty tomato-based recipe with cheese tortellini and fresh spinach. A quick 30-minute weeknight dinner everyone will love!
Servings: 4 servings
Equipment
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
Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
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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