Tortellini Soup

Creamy cheese tortellini simmers in a flavorful broth with tender veggies and beans in this Rustic Tortellini Soup. Easy to make, and nourishing, it's perfect for a weeknight meal.

5 from 2 votes

Print Pin Rate

Course: Soup

Cuisine: Italian

Keyword: tortellini soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 300kcal

Author: Eva

Ingredients

4 carrots peeled and chopped
1 yellow onion chopped
3 celery ribs chopped
2 cloves garlic minced
3-4 sprigs fresh thyme minced
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon fresh cracked black pepper
1 tablespoon vegetarian or chicken bouillon I used Better Than Bouillon
1 bay leaf
14 oz can of diced tomatoes
14 oz can cannelini beans
32 oz of broth - vegetable or chicken
1.5 cups water or more if you like more broth
1 19 oz package frozen cheese tortellini
2 cups spinach chopped
parmesan cheese for garnish and serving

Instructions

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the carrots, onion, and celery to the pot and cook until softened for about 6-7 minutes, stirring often.
Add the minced garlic to the pot and cook until fragrant. Season with fresh thyme, salt, pepper, dried oregano and dried basil.
Add the bouilon, canned beans, tomatoes, and broth to the pot and bring to a boil. Reduce the heat to medium-low and allow the veggies to simmer for 20 minutes until tender.
Add the tortellini and chopped spinach and cook for 2-3 minutes until the spinach is wilted and tortellini is cooked through. Remove from the heat and top with freshly grated parmesan cheese.

Nutrition