Description
A comforting and easy-to-make soup featuring tender cheese tortellini simmered in a flavorful chicken broth with fresh vegetables and Italian herbs. Perfect for a wholesome weeknight meal.
Ingredients
Scale
Vegetables and Herbs
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 2 cups fresh spinach or kale, chopped
- 1/4 cup fresh parsley, chopped (optional)
Liquids and Seasonings
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
Other Ingredients
- 2 tbsp olive oil
- 9 oz cheese tortellini (fresh or frozen)
- Grated Parmesan cheese, for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, sliced carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Broth and Seasonings: Pour in chicken broth and add the entire can of diced tomatoes with their juice. Stir in dried Italian seasoning, salt, and black pepper to taste. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 10-15 minutes. This allows the flavors to meld together nicely.
- Cook Tortellini: Add the cheese tortellini to the pot. Cook according to package instructions, typically about 5-7 minutes, until they are tender and cooked through.
- Add Leafy Greens: Stir in the chopped spinach or kale and cook for about 2 minutes, until the greens are wilted but still vibrant.
- Serve: Taste the soup and adjust seasoning if necessary. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese. Serve hot.
Notes
- You can substitute kale for spinach or use any other leafy greens you prefer.
- For a vegetarian version, replace chicken broth with vegetable broth and omit Parmesan or use a vegetarian cheese alternative.
- Frozen tortellini cooks quickly; be careful not to overcook it to maintain texture.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Add a squeeze of lemon juice before serving for a fresh, bright flavor twist.
