Cheese Tortellini Soup
Components:
- One tablespoon of olive oil
- One little onion, chopped
- two minced garlic cloves
- Two carrots, cut and peeled
- 2 cut celery stalks
- One 14.5-ounce can of chopped tomatoes with juice
- Six cups of chicken or veggie broth
- One tsp of Italian spice
- Half a teaspoon salt, or to taste
- 1/4 tsp black pepper
- One package (9 oz) of frozen or fresh cheese tortellini
- two cups finely chopped fresh spinach
- As a garnish, use 1/4 cup of grated Parmesan cheese.
- Chopped fresh parsley or basil (optional; garnish)
Guidelines:
1. Let the veggies cook.
- Heat the olive oil in a big pot over medium heat. Add the celery, carrots, diced onion, and garlic. Cook, stirring regularly, until the veggies begin to soften, about 5 minutes.
2. Include tomatoes and broth:
- Pour in the can of diced tomatoes (with juices) and the vegetable or chicken broth. Add the salt, pepper, and Italian seasoning and stir. Simmer the mixture for a while.
3. Prepare the tortilla:
- When the cheese tortellini is tender, add it to the pot and cook it according to the package’s directions (typically 5 to 7 minutes for fresh or 10 minutes for frozen).
4. Include spinach
- Add the chopped spinach to the boiling soup, stirring and allowing it to wilt for one to two minutes.
5. Present:
- Pour the soup into individual bowls and, if preferred, top with freshly chopped parsley or basil and grated Parmesan cheese.
Advice:
- To make the soup more satisfying and heartier, consider adding cooked sausage or shredded chicken.
- Vegetarian: For a vegetarian-friendly variation, use vegetable broth.
- Creamy option: Just before serving, mix in 1/2 cup heavy cream for a creamier soup.
A tasty and simple dish that’s ideal for hectic weeknights or a cozy lunch is this cheese tortellini soup!