Description
A rich and velvety vegetarian soup featuring cheese-filled tortellini and fresh spinach in a savory cream broth. Perfect for a quick, comforting weeknight dinner.
Ingredients
Scale
- 2 tbsp butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 4 cups vegetable broth
- 1 package (9-12 oz) refrigerated cheese tortellini
- 1/2 cup heavy cream
- 2 cups fresh baby spinach
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Sauté diced onions for about 5 minutes until translucent.
- Stir in minced garlic and Italian seasoning. Cook for 60 seconds until fragrant.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cheese tortellini and cook for 3-5 minutes, or until they float to the surface.
- Stir in heavy cream and heat through on low, ensuring it does not boil vigorously.
- Fold in fresh baby spinach and stir for 30 seconds until wilted. Season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American