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Spinach Tortellini Soup Recipe

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3.9 from 13 reviews

A hearty and flavorful Spinach Tortellini Soup perfect for a cozy meal. This easy-to-make soup features sautéed vegetables, fresh baby spinach, and tender cheese tortellini simmered in a rich vegetable broth, finished with fresh parsley, a touch of black pepper, and a sprinkle of grated parmesan or pecorino cheese.

Ingredients

Vegetable Base

  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, diced small
  • 2 large carrots, diced small
  • 2 large celery ribs, diced small
  • 1 teaspoon fine sea salt

Soup and Additions

  • 8 cups (1,893 ml) good low-sodium vegetable broth
  • 5 ounces (142 grams) baby spinach
  • 9 ounces (255 grams) cheese tortellini (fresh, from refrigerated section)
  • ¼ cup chopped flat-leaf parsley
  • ¼ teaspoon freshly ground black pepper

To Serve

  • Grated parmesan or pecorino cheese

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, carrots, celery, and salt. Stir to coat the vegetables with oil and cook for about 10 minutes, stirring occasionally, until they are softened and beginning to brown. This browning step enhances the depth of flavor.
  2. Add Broth and Simmer: Pour in the low-sodium vegetable broth and bring the mixture to a boil. Cover the pot and reduce the heat to a simmer. Let it cook gently for 10 minutes to meld the flavors.
  3. Cook Tortellini and Spinach: Remove the lid and add the baby spinach and cheese tortellini. Simmer according to the tortellini package instructions, typically just a few minutes until the pasta is tender and the spinach is wilted. If your tortellini requires longer cooking, add it first and add spinach in the last few minutes.
  4. Finish Soup: Remove the pot from heat. Stir in the chopped parsley and freshly ground black pepper to brighten the flavor.
  5. Serve: Ladle the soup into bowls and serve with grated parmesan or pecorino cheese to pass at the table.

Notes

  • Use a good-quality vegetable broth for the best flavor. Homemade stock is ideal, but reduced-sodium store-bought options like Imagine No Chicken Broth work well, providing a rich profile without being overly salty or sweet. For a non-vegetarian option, chicken broth can be used.
  • Choose fresh cheese tortellini from the refrigerated section for the best texture. Cooking times vary, so adjust when you add spinach accordingly.
  • To prepare soup in advance, consider cooking the tortellini separately in salted water, tossing with olive oil, and adding it to bowls individually before serving the soup to prevent the pasta from absorbing too much broth.
  • Opt for a high-quality freshly grated parmesan cheese to enhance savoriness. For a vegetarian diet, ensure the cheese is made without animal rennet.
  • Flavors improve over time; store leftovers in an airtight container in the fridge for up to a week. To preserve spinach’s bright color when reheating, add it fresh to the reheated soup.

Find it online: https://flavorspath.com/spinach-tortellini-soup-recipe/