Spinach Tortellini Soup

Spinach Tortellini Soup

from acouplecooks.com
Main Dish
30 min
379 kcal / serving

This spinach tortellini soup is easy and bursting with flavor! Veggies, herbs and Parmesan cheese make a deliciously savory broth.

Ingredients

  • 2 tablespoonsolive oil
  • 1 smallyellow onion, small diced
  • 1fennel bulb, small diced
  • 1 mediumcarrot, peeled and small diced
  • 3garlic cloves, minced
  • 28-ounce can crushed fire roasted tomatoes*
  • 4 cupsvegetable broth
  • ½ cupshredded parmesan cheese
  • 2 teaspoonsdried oregano
  • 1 teaspoongarlic powder
  • ½ teaspoondried thyme
  • 1 teaspoonkosher salt
  • 9 ouncesrefrigerated cheese tortellini or tortelloni
  • 4 cupsbaby spinach (or chopped standard spinach)
  • fresh ground black pepper
  • to garnish: grated pecorino romano or parmesan cheese

Directions

  1. 1

    In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, fennel, and garlic and cook for 6 to 8 minutes, stirring occasionally, until the onions are translucent.

  2. 2

    Add the crushed tomatoes, vegetable broth, Parmesan cheese, oregano, garlic powder, thyme, and kosher salt. Bring to a simmer, then cook for 10 minutes.

  3. 3

    Add the tortellini or tortelloni and the baby spinach and cook for 2 to 3 minutes, until spinach is wilted. Season with fresh ground black pepper. Ladle into bowls and garnish with grated Pecorino Romano or Parmesan cheese.