Parmesan Tomato Tortellini Soup
A warm and comforting soup made with creamy tomato broth and cheesy tortellini, perfect for any day.
Ingredients
Soup Base
- 2 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup cheese tortellini Use fresh or frozen tortellini.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 cup spinach
- 1/2 cup grated Parmesan cheese Plus extra for serving.
- 1 clove garlic, minced
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1 tablespoon Olive oil For sautéing.
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add minced garlic and sauté until fragrant.
Cooking
- Pour in the vegetable broth and diced tomatoes, then bring to a simmer.
- Stir in the cheese tortellini and cook according to package instructions.
- Once the tortellini is cooked, reduce the heat and stir in the heavy cream and spinach.
- Add Parmesan cheese and Italian seasoning, stirring until well combined.
- Season with salt and pepper to taste.
- Serve hot and enjoy your cozy soup!
Notes
For added flavor, top with extra grated Parmesan and fresh herbs like basil or parsley. Serve with a crusty piece of bread for a complete meal. To store, let the soup cool and place in an airtight container for 3-4 days in the fridge or freeze for longer storage. Note that tortellini may soften after freezing.