Spinach Tortellini Soup
This spinach tortellini soup is easy and bursting with flavor! Veggies, herbs and Parmesan cheese make a deliciously savory broth.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Yield
- 4
Ingredients 16
- 2 tablespoons olive oil
- 1 small yellow onion, small diced
- 1 fennel bulb, small diced
- 1 medium carrot, peeled and small diced
- 3 garlic cloves, minced
- 28 -ounce can crushed fire roasted tomatoes*
- 4 cups vegetable broth
- ½ cup shredded Parmesan cheese
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- 9 ounces refrigerated cheese tortellini or tortelloni
- 4 cups ( 4 ounces ) baby spinach (or chopped standard spinach)
- Fresh ground black pepper
- To garnish: grated Pecorino Romano or Parmesan cheese
Method 3
- 01
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, fennel, and garlic and cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent.
- 02
Add the crushed tomatoes, vegetable broth , Parmesan cheese, oregano, garlic powder, thyme, and kosher salt . Bring to a simmer, then cook for 10 minutes.
- 03
Add the tortellini or tortelloni and the baby spinach and cook for 2 to 3 minutes, until spinach is wilted. Season with fresh ground black pepper. Ladle into bowls and garnish with grated Pecorino Romano or Parmesan cheese.
Provenance
- recipe-clones/acouplecooks-data
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