Welcome to a cozy bowl of comfort — Hearty Tortellini Soup! This recipe is your ticket to a flavorful, satisfying meal that's perfect for any chilly evening. Packed with veggies, cheesy tortellini, and vibrant flavors, it's a dish that warms you from the inside out.
Olive oil is the base that helps sauté our veggies, bringing out their natural sweetness. Onion adds a foundational flavor, and when cooked until translucent, it releases a mild sweetness. Garlic, with its aromatic punch, enhances the savory notes. Carrots and celery provide a hearty texture and subtle sweetness, balancing the soup's overall flavor. Our key seasonings, dried basil and dried oregano, infuse the broth with an Italian touch, while a hint of salt and black pepper rounds out the taste. Chicken broth serves as the flavorful base, enriched by diced tomatoes for a tangy depth. The star of the dish, cheese tortellini, offers a creamy, cheesy center that makes each spoonful delightful. Finally, fresh spinach adds a burst of color and nutrients, and a sprinkle of grated Parmesan cheese adds a savory finish.
This soup pairs wonderfully with a crusty loaf of sourdough or a side of garlic bread for dipping. A simple mixed green salad with a light vinaigrette complements the hearty flavors of the soup, balancing the meal beautifully.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook for about 5 minutes until translucent. This is where the magic begins as the onion softens and sweetens.
Next, stir in the minced garlic, diced carrots, and sliced celery. Let them cook for another 3-4 minutes — you want these veggies to just begin softening, releasing their flavors into the oil.
Now, sprinkle in the dried basil, dried oregano, salt, and black pepper. Give everything a good stir to ensure the spices coat the veggies evenly, creating a fragrant base for your soup.
Pour in the chicken broth and add the diced tomatoes, bringing the mixture to a gentle boil. This is the heart of your soup, where flavors meld beautifully.
Add the cheese tortellini to the pot and continue boiling for 5-7 minutes, or until the tortellini is cooked through. You'll know they’re ready when they float to the surface and are tender to the bite.
Stir in the chopped spinach and let it cook for another 1-2 minutes until it wilts. This quick step retains the spinach’s vibrant color and nutrients.
Ladle the soup into bowls and finish with a sprinkle of grated Parmesan cheese. This final touch adds a creamy, savory layer that ties everything together.
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