Tuscan Tortellini Soup is more than just a meal; it’s a comforting embrace in a bowl, perfect for chilly evenings or any day you need a little extra warmth. This hearty soup encapsulates rustic Italian flavors, featuring tender tortellini nestled in a rich, creamy broth, complemented by vibrant vegetables and aromatic herbs.
Ingredients
Scale:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup fresh spinach, chopped (or frozen spinach)
6 cups vegetable broth (or chicken broth)
1 cup heavy cream (or coconut milk)
1 package (9-12 ounces) fresh or frozen tortellini (spinach and cheese or meat-filled)
1 teaspoon Italian seasoning
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
Freshly grated Parmesan cheese for garnish
Chopped fresh basil or parsley for garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender and the onion is translucent.
Incorporate the minced garlic into the pot and cook for an additional 1-2 minutes until fragrant.
Carefully add the vegetable broth to the pot, stirring well to combine. Increase the heat to bring the mixture to a gentle simmer.
Once the broth begins to simmer, add the tortellini. Cook according to the package instructions.
After the tortellini is cooked, stir in the chopped spinach. Allow it to wilt for about 2 minutes.
