Get the Recipe: Spinach and Cheese Tortellini Soup
I absolutely adore this Spinach and Cheese Tortellini Soup! It’s truly a comfort soup and a must to make any time of the year.
Ingredients
- 4 tablespoons unsalted butter, or a neutral oil
- 2 medium carrots, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon dried Italian herb seasoning
- 1 pinch red chili flakes
- ¼ cup all-purpose flour
- 5 cups vegetable broth, or more if needed
- salt and pepper , to taste
- 5 ounces refrigerated cheese tortellini, I used half of a 10 oz. package, which you can freeze and save for later
- ½ cup half and half
- 3 lightly packed cups baby spinach, roughly chopped
For Serving:
- freshly grated Parmesan cheese
Equipment
- 1 Large Pot or Dutch Oven
- Cutting Board
- Chef's Knife
Instructions
- Melt the butter in a large pot or Dutch oven over medium-low. Add in the carrots and onion and sauté until the vegetables begin to soften, 8 to 10 minutes.
- Stir in the garlic, dried Italian herb seasoning, red chili flakes and sauté until fragrant, about 1 minute.
- Add in the flour, and stir until thoroughly incorporated with the veggies and slightly golden, 2 to 3 minutes. If the bottom of your pot gets too dry, add one more tablespoon of butter or a little more oil because you don’t want the veggies to stick to the bottom of your pot.
- Stir in the vegetable broth. Bring the soup to a boil over medium heat. Cook until the carrots are just fork-tender, about 5 minutes. Taste your broth and season with salt and pepper.
- Add in the cheese tortellini and cook just until the pasta is al dente. Depending on the brand of tortellini that you’re using, this will take 3 to 5 minutes. Just be sure to not overcook the pasta. You want them al dente because they will continue to expand and cook in the warm broth.
- Reduce the heat to low, stir in the half and half and spinach. Simmer until the spinach is wilted, about 1 to 2 minutes. Taste and add more salt and pepper, if needed. Remove the soup from the heat immediately.
- To serve, ladle the soup into bowl(s) and shower with some grated parmesan cheese, if desired. And if you have any freshly baked bread, serve that with the soup for sopping up some of that delicious broth.
Notes
As the soup cools, the broth will thicken a little more and the noodles may expand. Feel free to add a little water to thin it out some, if desired.
Serving: 8ounces, Calories: 326kcal, Carbohydrates: 34g, Protein: 9g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 54mg, Sodium: 1390mg, Potassium: 328mg, Fiber: 4g, Sugar: 8g, Vitamin A: 8300IU, Vitamin C: 11mg, Calcium: 134mg, Iron: 2mg