Description
A comforting and hearty tomato tortellini soup.
Ingredients
Scale
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 package (9 oz) cheese tortellini
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups spinach
- Parmesan cheese for serving
Instructions
- In a large pot, heat some oil over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Pour in vegetable broth and diced tomatoes.
- Add basil, oregano, salt, and pepper.
- Bring to a boil.
- Add tortellini and cook according to package instructions.
- Stir in spinach until wilted.
- Serve with Parmesan cheese on top.
Notes
- Adjust spices to your taste.
- Use fresh herbs for more flavor.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Tomato Tortellini Soup, Italian soup, vegetarian soup