Description
A hearty and flavorful tomato tortellini soup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 package (9 ounces) cheese tortellini
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in vegetable broth, crushed tomatoes, basil, and oregano.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add tortellini and cook according to package instructions.
- Stir in spinach until wilted.
- Season with salt and pepper.
- Serve hot.
Notes
- For a creamier soup, add a splash of cream or milk.
- Feel free to add other vegetables.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Tomato Tortellini Soup, Italian soup, vegetarian soup, tortellini recipe