Description
This festive Christmas Tortellini Soup is a warm and comforting dish perfect for the holiday season. Featuring tender refrigerated tortellini, fresh spinach, and a savory tomato vegetable broth seasoned with Italian herbs, this soup is quick to prepare and full of delicious flavors. Topped with a sprinkle of Parmesan cheese, it’s a satisfying vegetarian meal ideal for cozy gatherings.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Main Ingredients
- 1 bag (9 oz) refrigerated tortellini
- 4 cups fresh spinach
For Serving
- Parmesan cheese, for topping
Instructions
- Heat the oil: In a large pot, heat 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot and cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.
- Add broth and tomatoes: Pour in the 4 cups of vegetable broth and the canned diced tomatoes with their juice. Bring the mixture to a gentle simmer.
- Cook the tortellini: Add the refrigerated tortellini to the simmering soup. Cook them according to the package instructions, usually around 3 to 5 minutes, until they are tender and cooked through.
- Add spinach and seasoning: Stir in the fresh spinach and Italian seasoning. Continue cooking until the spinach wilts, about 2 to 3 minutes.
- Season to taste: Season the soup with salt and pepper according to your preference.
- Serve: Ladle the hot soup into bowls and top each serving with a generous sprinkle of Parmesan cheese. Serve immediately for a comforting holiday meal.
Notes
- You can substitute spinach with kale or Swiss chard for a different leafy green.
- For a non-vegetarian version, adding cooked Italian sausage or shredded chicken works well.
- Use gluten-free tortellini if you need a gluten-free option.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- To make it vegan, omit the Parmesan or use a plant-based cheese alternative.
