Description
A comforting bowl of soup filled with cheese tortellini and vibrant vegetables, all enveloped in a creamy broth.
Ingredients
Scale
- 1 package cheese-filled tortellini
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup bell peppers, diced
- 1 cup spinach or kale, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream or a non-dairy alternative
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add chopped onion and minced garlic; sauté until fragrant and softened, about 3-4 minutes.
- Toss in diced carrots and celery, and cook until softened.
- Stir in diced bell peppers and cook for another 3-4 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Add the tortellini and cook according to package instructions, usually about 3-5 minutes.
- Once tortellini are tender, stir in spinach or kale and heavy cream.
- Season with Italian herbs, salt, and pepper, and simmer for another 5 minutes.
- Ladle into bowls and serve with fresh herbs or olive oil on top.
Notes
Feel free to customize by adding mushrooms or zucchini. This soup gets better the next day; store in the fridge or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
Keywords: soup, tortellini, creamy, vegetable, comfort food