How To Make Spinach Tomato Tortellini Soup
Enjoy this tortellini soup to warm yourself on those cold winter nights! It’s packed with cheesy, tender pasta and earthy vegetables for a tasteful meal.
Serves:
Ingredients
- 2lbsRoma tomatoes,(about 10 medium)
- 1½tbspextra virgin olive oil
- 1½cupsyellow onion,finely chopped
- 6garlic cloves,minced
- 10cupschicken broth,low-sodium
- 2cupswater
- 20ozthree cheese tortellini,(1 package), refrigerated
- salt and freshly ground black pepper,to taste
- 1tspgranulated sugar
- 9ozfresh spinach,chopped
- 3tbspfresh basil,chopped
- ¾cupParmesan cheese,finely shredded, for serving
Instructions
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Heat a pot of water to a boil, then fill a medium mixing bowl with ice water. Once the water in the pot boils, carefully drop the tomatoes into the water, then boil for 4 minutes until easy to peel.
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Remove from boiling water, let cool on a cutting board; then peel, seed and dice the tomatoes into bite size pieces. Set aside.
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In a pot, heat the olive oil over medium heat, then add the onion, and sauté for 5 to 6 minutes until tender. Add the garlic, then sauté for 30 seconds longer.
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Pour in chicken broth and sugar, season with salt and pepper to taste, then bring to a boil over medium-high heat.
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Once it reaches a boil, add the tortellini, season with salt and pepper to tastes, then boil for 7 minutes
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Stir in the tomatoes, spinach and basil, then cook for 30 seconds until heated through and the spinach wilts.
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Serve warm topped with Parmesan cheese, and enjoy!
Nutrition
- Calories: 517.35kcal
- Fat: 17.50g
- Saturated Fat: 7.14g
- Monounsaturated Fat: 7.04g
- Polyunsaturated Fat: 1.70g
- Carbohydrates: 63.10g
- Fiber: 5.09g
- Sugar: 11.97g
- Protein: 28.25g
- Cholesterol: 55.14mg
- Sodium: 1667.79mg
- Calcium: 397.58mg
- Potassium: 1049.67mg
- Iron: 3.78mg
- Vitamin A: 296.15µg
- Vitamin C: 32.23mg
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