Oh, let me tell you about my go-to comfort dish: Spinach Tortellini Soup. This delightful bowl of goodness has been a staple in my kitchen for as long as I can remember. I absolutely love how it brings a cozy warmth on those chilly nights or busy days when all I want is something hearty yet easy to whip up. There’s something magical about the combination of tender tortellini, fresh spinach, and a flavorful broth that makes me feel all warm and fuzzy inside.
I can recall a particular evening when a friend of mine was feeling under the weather. With a quick chop of veggies and a splash of broth, I had this soup simmering in no time. The smile on her face after she tasted it made every moment spent in the kitchen totally worth it! This soup is not just nourishing; it’s also packed with flavor and is super customizable. Alright, let’s dive into what makes this dish so special!
What’s in Spinach Tortellini Soup?
Tortellini: The star of the show! I love using fresh or frozen cheese tortellini for that delightful burst of flavor. It’s like a hug in a pasta shape!
Spinach: Fresh spinach is my go-to for this recipe. It wilts down beautifully and adds a lovely pop of color and nutrition to the soup. If you can’t find fresh, frozen works too—just make sure to thaw and squeeze out excess moisture.
Vegetable or Chicken Broth: The base for our soup! A good quality broth really makes all the difference. I usually reach for low-sodium options to keep things healthy and let the flavors shine.
Carrots and Celery: These aromatics add sweetness and crunch, giving the soup depth and texture. I love the colorful addition they bring to the mix!
Garlic and Onion: Ah, the dynamic duo! They infuse the broth with that warm, savory flavor we all crave.
Parmesan Cheese: A sprinkle of this on top before serving adds that rich umami flavor and gives the soup an extra layer of deliciousness!
Is Spinach Tortellini Soup Good for You?
Absolutely! This soup can be a nutritious option if you opt for low-sodium broth, and it packs a decent punch of vitamins from the vegetables and spinach.
Spinach: Loaded with iron, vitamins A and C, and antioxidants, spinach is a powerhouse of nutrients that can help boost your immune system and keep your skin looking fresh!
Tortellini: While it is a carbohydrate, tortellini provides energy and can be a great source of protein, especially if you choose those filled with cheese or meat.
One thing to keep in mind is to watch the serving size, as it can get tempting to go back for seconds (or thirds!). Balance it out with some crusty bread on the side, and you’ve got yourself a complete meal!
Ingredients List
– 9 ounces cheese tortellini (fresh or frozen)
– 4 cups vegetable or chicken broth (low-sodium for health)
– 2 cups fresh spinach (or 1 cup frozen)
– 1 cup carrots, diced
– 1 cup celery, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese for serving
This recipe serves about 4-6 hearty portions, making it perfect for a cozy dinner with family or for meal prepping!
How to Make Spinach Tortellini Soup?
1. In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and sauté until it becomes translucent—about 3-4 minutes.
2. Add the minced garlic, diced carrots, and celery. Stir occasionally for about 5-7 minutes until the veggies start to soften.
3. Pour in the broth and bring it to a gentle boil.
4. Once boiling, toss in the tortellini and cook according to package instructions (usually about 4-5 minutes for fresh, longer for frozen).
5. When the tortellini is cooked, stir in the fresh spinach until it wilts down. This should take just about a minute.
6. Season the soup with salt and pepper to taste.
7. Serve hot, topped with a generous sprinkle of grated Parmesan cheese.
Soup Secrets: Tips and Variations
– If you’re feeling adventurous, throw in some cannellini beans for an extra protein boost.
– You can swap spinach for kale if you prefer a heartier green, just give it a bit more time to soften.
– For a spicier kick, add a pinch of red pepper flakes while sautéing the onions and garlic.
– Leftover soup? Store it in an airtight container in the fridge for up to 3 days or freeze for up to a month for a quick meal later!
I truly hope you give this Spinach Tortellini Soup a try. It’s one of those recipes that warms the heart and soul, perfect for sharing with loved ones. After you make it, I would absolutely love to hear how it turned out for you! Happy cooking!
