Fast, tasty and cozy. What more could you want in a soup? This tortellini soup recipe checks all the boxes. It’s an easy soup recipe that cooks in less than 20 minutes, so you can throw it together right before you’re ready to eat.
Serves 6
Ingredients
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 cans (14-1/2 ounces each) vegetable broth
- 1-3/4 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 package (9 ounces) refrigerated cheese tortellini
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 2-1/4 teaspoons minced fresh basil or 3/4 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
Directions
- Place onion in dutch over and cook over medium heat until transparent. Add garlic; cook 1 minute longer. Stir in broth, water and tomatoes. Bring to a boil.
- Add tortellini; return to a boil. Cook for 5-8 minutes or until almost tender, stirring occasionally.
- Reduce heat; add spinach, basil, pepper and pepper flakes. Cook 2-3 minutes longer or until spinach is wilted and tortellini are tender.
- Serve with cheese if desired.
