Tortellini Soup
This soup combines the rich flavors of a well-seasoned broth with the satisfying texture of tortellini, creating a wholesome meal that's both nourishing and delicious. Ideal for vegans and non-vegans alike, this soup is easy to prepare and can be enjoyed as a main course or a starter. Let's dive into this delightful recipe.
Servings 4
Calories 335kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium carrots diced
- 2 celery stalks diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 1 can 14.5 oz diced tomatoes
- 2 cups spinach chopped
- 1 package 10 oz tortellini
- Salt and pepper to taste
- Fresh basil chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic and cook for another minute, until fragrant.
- Add the diced carrots and celery to the pot and cook for 7-10 minutes, until they start to soften.
- Sprinkle in the dried thyme and oregano, stirring well to combine with the vegetables.
- Pour in the vegetable broth and diced tomatoes, then bring the mixture to a boil.
- Reduce the heat to a simmer and let the soup cook for 15-20 minutes, allowing the flavors to meld together.
- Add the chopped spinach and tortellini to the pot, cooking according to the tortellini package instructions (usually about 3-5 minutes).
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Nutrition
Calories: 335kcal