Description
Warm your soul with this comforting tortellini soup, featuring tender cheese-filled pasta and vibrant vegetables in a flavorful vegetable broth. Perfect for chilly evenings!
Ingredients
Scale
- 9 oz cheese tortellini (fresh or frozen)
- 4 cups low-sodium vegetable broth
- 2 medium carrots, sliced thinly
- 3 cups fresh baby spinach
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- 1. Sauté Vegetables: In a large pot over medium heat, add olive oil and sauté diced onion until translucent. Add minced garlic and sliced carrots, stirring occasionally until softened.
- 2. Add Broth: Pour in the vegetable broth and bring to a gentle boil. Stir in dried oregano for added flavor.
- 3. Cook Tortellini: Add the cheese tortellini and cook according to package instructions (about 3-5 minutes) until they float to the surface.
- 4. Stir in Spinach: Fold in fresh spinach and cook until wilted.
- 5. Season to Taste: Taste the soup and adjust seasoning with salt and pepper as needed.
- 6. Serve Hot: Ladle into bowls and enjoy your warm, comforting tortellini soup!
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added protein, consider incorporating shredded chicken or white beans. Experiment with seasonal vegetables like zucchini or kale for extra nutrition. For a creamier texture, stir in a splash of heavy cream before serving.