Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 package (9 ounces) fresh tortellini
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the diced tomatoes (with juice) and broth to the pot, bringing it to a boil.
- Once boiling, stir in the tortellini and cook according to package instructions until tender.
- Add the spinach and cook until wilted, about 2-3 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
Use fresh tortellini for best texture. Do not overcook the tortellini; follow package time. Add Parmesan off the heat to keep it creamy and not grainy. Taste and add salt after cheese, as Parmesan is salty.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
Keywords: soup, tortellini, Parmesan, tomato, easy recipes