Hearty Tortellini Soup
A delicious Hearty Tortellini Soup, a simple soup made with a vegetable broth and spinach. Hearty and comforting. Perfect for dinner or lunch.
Servings: 4 servings
Calories: 210kcal
Ingredients
- 1 tablespoon olive oil
- 1-2 cloves garlic (minced)
- 1 shallot (chopped)
- 4 cups vegetable or meat broth (homemade or store bought)
- 1 can pelati tomatoes (skinned) (14 ounces)
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon salt
- 1-2 dashes pepper or hot pepper flakes
- 10 ounces tortellini (meat)
- 6½ cups raw spinach leaves (chopped)*
*If you don't like spinach then you can substitute with swiss chard or beet greens, although these might take a little longer to cook.
Instructions
- In a large pot add the oil, minced garlic and chopped shallot, cook for approximately 2 minutes, stirring frequently.
- Then add the broth, tomatoes, oregano, basil, salt and pepper. Bring to a boil (break up the tomatoes with a fork), stir to combine. Simmer for 20 minutes, then add the tortellini, cook as indicated on the package, one minute before they are cooked, add the chopped spinach and stir gently to combine. Taste for salt (add if necessary). Serve immediately, top with flaked or grated Parmesan cheese. Enjoy!
Notes
Leftover Cooked soup should be stored in an airtight container and refrigerated, do not let it sit at room temperature for more than two hours. The soup will last for 3 to 4 days in the refrigerator.
You could also freeze the cooked Tortellini Soup in an airtight container. The soup will last up to 4-6 months in the freezer, it will last longer but the taste will not be as good. Thaw the frozen Tortellini Soup in the fridge over night. Thawed soup will keep in the fridge for 3-4 days.
Nutrition
Calories: 210kcal | Carbohydrates: 28g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 1456mg | Potassium: 486mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5190IU | Vitamin C: 24mg | Calcium: 144mg | Iron: 3.6mg