Tortellini Soup Recipe

Name: Tortellini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups Olive Oil; 1-1/2 cup Diced Onion; 2 cloves Garlic, Sliced; 1 cup Chopped Celery; 1 cup Sliced Carrots; 1 cup Diced Red Bell Pepper; 14-1/2 ounces, weight Canned Whole Plum Tomatoes; 1 Tablespoon Tomato Paste; 2-1/2 cups Water; 2 sprigs Thyme; 1 Bay Leaf; 1/2 teaspoons Salt; 1/4 teaspoons Ground Black Pepper; 3 cups Roughly Chopped Fresh Spinach; 2 Tablespoons Chopped Fresh Parsley; 1 Tablespoon Chopped Basil; 2 cups Fresh Or Frozen Cheese Tortellini, Cooked According To Package Instructions; 1/4 cups Grated Parmesan Cheese, For Garnish

Servings: persons

1/4 cups Olive Oil
1-1/2 cup Diced Onion
2 cloves Garlic, Sliced
1 cup Chopped Celery
1 cup Sliced Carrots
1 cup Diced Red Bell Pepper
14-1/2 ounces, weight Canned Whole Plum Tomatoes
1 Tablespoon Tomato Paste
2-1/2 cups Water
2 sprigs Thyme
1 Bay Leaf
1/2 teaspoons Salt
1/4 teaspoons Ground Black Pepper
3 cups Roughly Chopped Fresh Spinach
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Chopped Basil
2 cups Fresh Or Frozen Cheese Tortellini, Cooked According To Package Instructions
1/4 cups Grated Parmesan Cheese, For Garnish

1
Heat the olive oil in a large pot over medium heat. Add the onions, garlic, celery, carrots and red bell pepper. Allow veggies to cook in the oil for about ten minutes (give it a stir every few minutes) until the vegetables have softened.
2
Meanwhile, in a separate bowl, break up the whole canned tomatoes. I find it's easiest to use my hands to give them a good squish. After the veggies have softened add the tomatoes and tomato paste. Stir to combine. Add the water, thyme and bay leaf. Give it a good stir and adjust the heat so the soup is just simmering. Allow it to simmer for 20 - 30 minutes.
3
Remove the bay leaf and thyme stems. Puree the vegetables using either an immersion blender or in small batches using a regular blender (return to the pot once blended). Once blended, over medium low heat, season the soup with salt and pepper. Add the spinach, parsley and basil and stir to combine.
4
Once the spinach has wilted into the soup taste again for seasoning. If needed add additional salt and pepper to taste. Stir in the cooked tortellini and serve with some grated Parmesan cheese on top.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cups Olive Oil, 1-1/2 cup Diced Onion, 2 cloves Garlic, Sliced, 1 cup Chopped Celery, and more.

Yes, Tortellini Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tortellini Soup

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