Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach
- 9 ounces cheese tortellini (fresh or refrigerated)
- Grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onion, diced carrots, and diced celery until softened, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the broth and diced tomatoes, then stir in the dried basil and oregano.
- Bring the soup to a gentle boil, then reduce heat and simmer for 8–10 minutes to let flavors meld.
- Season the broth with salt and pepper to taste.
- Add the cheese tortellini and cook according to package directions (usually 3–5 minutes) until tender.
- Stir in the fresh spinach and cook until wilted, about 1 minute.
- Ladle into bowls and top with grated Parmesan before serving.
Notes
Use fresh or refrigerated tortellini for the best texture. Adjust salt at the end as broth and Parmesan add saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
- Diet: Vegetarian