Tortellini Soup
350kcal
Ingredients
For the Base
- 1 tablespoon Olive oil for sautéing
- 1 medium Onion chopped
- 2 cloves Garlic minced
For the Vegetables
- 2 medium Carrots sliced
- 2 stalks Celery sliced
- 2 cups Spinach fresh
For the Broth
- 4 cups Vegetable or chicken broth as the soup base
- 1 can Diced tomatoes with juices
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Pepper
For the Tortellini
- 1 package Fresh or frozen tortellini cheese or meat-filled
For Serving
- 1/2 cup Grated Parmesan cheese for topping
- 2 tablespoons Fresh parsley for garnish
Method
Basic Preparation Steps
- In a large pot, warm the olive oil over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until translucent.
- Toss in the minced garlic and cook for 1 minute.
- Stir in the sliced carrots and celery, cooking for another 3–4 minutes.
- Pour in the broth and diced tomatoes, along with dried basil, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 10 minutes.
- Stir in the tortellini and cook according to package instructions, usually 3–5 minutes.
- During the last minute of cooking, fold in the fresh spinach.
- Taste and adjust seasoning with salt and pepper if needed.
- Ladle into bowls and top with grated Parmesan and parsley before serving.
Nutrition
Serving1bowlCalories350kcalCarbohydrates45gProtein15gFat12gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol15mgSodium800mgPotassium600mgFiber4gSugar6gVitamin A2500IUVitamin C20mgCalcium250mgIron2.5mg