KitchenMuse

Tortellini and Spinach Soup

Prep Time: 10 min · Cook Time: 20 min

Main Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 clove garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes
  • 8 cup chicken broth
  • 1 None (14.5-ounce) can diced tomatoes, undrained
  • 1 None (9-ounce) package cheese tortellini
  • 4 cup fresh spinach leaves
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese, for serving

Instructions

Preparing the Base
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 4-5 minutes.
  3. Stir in the minced garlic, dried Italian seasoning, and red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
Cooking the Soup
  1. Pour the chicken broth and diced tomatoes (with their juice) into the pot. Increase the heat to high and bring the mixture to a boil.
  2. Once boiling, add the cheese tortellini to the pot. Reduce the heat to a simmer and cook according to the package instructions, usually about 7-9 minutes, until the tortellini is tender.
  3. Stir in the fresh spinach leaves and let them wilt into the soup, about 1-2 minutes.
Finalizing
  1. Taste the soup and add salt and pepper as needed.
  2. Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese.
  3. Serve immediately and enjoy your Italian Tortellini and Spinach Soup!