Creamy tortellini soup with cheese-filled pasta, vegetables, and rich chicken broth in just 40 minutes.
# What You'll Need:
→ Vegetables
01 - 1 medium yellow onion, diced
02 - 2 medium carrots, sliced
03 - 2 celery stalks, sliced
04 - 3 garlic cloves, minced
05 - 2 cups baby spinach, roughly chopped
→ Broth & Dairy
06 - 6 cups low-sodium chicken broth
07 - 1 cup heavy cream
→ Pasta
08 - 18 oz refrigerated cheese tortellini
→ Seasonings
09 - 1 tsp dried Italian herbs
10 - 1/2 tsp crushed red pepper flakes
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
13 - Olive oil for sautéing
→ Garnish
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp fresh parsley, chopped
# How to Make It:
01 - Heat a large pot over medium heat. Add olive oil, then sauté onions, carrots, and celery for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and bring to a gentle boil. Stir in Italian herbs, salt, pepper, and red pepper flakes.
04 - Add cheese tortellini and simmer according to package instructions, approximately 5 to 7 minutes, stirring occasionally.
05 - Lower the heat, add heavy cream, and simmer for 3 minutes.
06 - Stir in chopped spinach and cook until wilted, approximately 1 to 2 minutes.
07 - Taste and adjust salt, pepper, and herbs as needed.
08 - Ladle into bowls and garnish with Parmesan cheese and fresh parsley.
