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Tortellini Soup

Course Soup
Cuisine Italian
Keyword tortellini soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories
Author Eva Fry

Ingredients

  • 4 carrots peeled and chopped
  • 1 yellow onion chopped
  • 3 celery ribs chopped
  • 2 cloves garlic minced
  • 3-4 sprigs fresh thyme minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 tablespoon vegetarian or chicken bouillon I used Better Than Bouillon
  • 1 bay leaf
  • 14 oz can of diced tomatoes
  • 32 oz of broth - vegetable or chicken
  • 1.5 cups water or more if you like more broth
  • 1 19 oz package frozen cheese tortellini
  • 2 cups spinach chopped
  • parmesan cheese for garnish and serving

Instructions

  • Heat the olive oil in a large stockpot or Dutch oven over medium heat.  Add the carrots, onion, and celery to the pot and cook until softened for about 6-7 minutes, stirring often.
  • Add the minced garlic to the pot and cook until fragrant.  Season with fresh thyme, salt, pepper, dried oregano and dried basil.
  • Add the canned beans, tomatoes, and broth to the pot and bring to a boil.  Reduce the heat to medium-low and allow the veggies to simmer for 20 minutes until tender.
  • Add the tortellini and chopped spinach and cook for 2-3 minutes until the spinach is wilted and tortellini is cooked through.  Remove from the heat and top with freshly grated parmesan cheese.