Description
A creamy, comforting Tortellini Spinach Parmesan Soup made with tender vegetables, cheese tortellini, and a velvety parmesan broth.
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 stalks celery, chopped
2 tablespoons all-purpose flour
1 can (15 oz) diced tomatoes
4 to 5 cups vegetable broth
3 cups milk
1 teaspoon Italian seasoning
1 teaspoon salt (plus more to taste)
1/4 teaspoon ground black pepper
1/2 cup grated parmesan cheese
16 oz cheese tortellini
10 oz fresh spinach
Instructions
1. Warm the olive oil in a large soup pot over medium heat. Add the chopped onion, minced garlic, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft.
2. Sprinkle in the flour and stir well to create a light roux.
3. Pour in the diced tomatoes (with juices), vegetable broth, and milk. Add the Italian seasoning, salt, and pepper. Bring everything to a gentle simmer.
4. Stir in the parmesan cheese until melted and smooth.
5. Add the tortellini and cook according to the package instructions, typically about 5–7 minutes, until tender.
6. Stir in the spinach, a handful at a time, letting it wilt before adding more.
7. Taste the soup and adjust seasoning with additional salt or pepper if needed.
8. Serve warm, optionally topped with more parmesan.
Notes
Store leftovers in the refrigerator for up to three days. Add a splash of broth or milk when reheating to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American