Creamy, comforting tortellini soup with tender pasta, fresh vegetables, and savory chicken broth. Ready in 40 minutes.
# What you'll need:
→ Vegetables
01 - 1 medium yellow onion, diced
02 - 2 medium carrots, sliced
03 - 2 celery stalks, sliced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach, roughly chopped
→ Broth & Dairy
06 - 6 cups low-sodium chicken broth
07 - 1 cup heavy cream
→ Pasta
08 - 18 oz refrigerated cheese tortellini
→ Seasonings
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon crushed red pepper flakes
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Garnish
13 - 1/4 cup grated Parmesan cheese
14 - 2 tablespoons fresh parsley, chopped
# Preparation steps:
01 - Heat a large pot over medium heat. Add a splash of olive oil, then sauté diced onions, sliced carrots, and sliced celery for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a gentle boil. Stir in dried Italian herbs, salt, ground black pepper, and crushed red pepper flakes.
04 - Add cheese tortellini and simmer according to package instructions, typically 5 to 7 minutes, stirring occasionally to prevent sticking.
05 - Lower the heat to medium-low, add heavy cream, and simmer for 3 minutes to integrate flavors.
06 - Stir in chopped baby spinach and cook until completely wilted, approximately 1 to 2 minutes.
07 - Taste the soup and adjust salt, pepper, and herbs as needed to achieve desired flavor balance.
08 - Ladle soup into individual bowls and garnish generously with grated Parmesan cheese and fresh chopped parsley.
