Ingredients
Scale
- 2 cups tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup spinach (or kale), chopped
- 1 cup heavy cream (or a non-dairy substitute)
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat, then sauté chopped onion until translucent. Add minced garlic and cook for 1 minute.
- Add diced carrots and celery, cooking for about 5 minutes until softened.
- Pour in vegetable broth, bring to a boil, then simmer for 10 minutes.
- Add tortellini and chopped spinach, cooking for an additional 5-7 minutes until tortellini is tender.
- Stir in heavy cream, season with salt and pepper, and simmer for 2 more minutes before serving.
Notes
- Feel free to customize the vegetables based on your preferences.
- This soup can be made a day ahead and reheated for convenience.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian