Tomato Tortellini Soup Recipe
This 30-minute creamy tomato tortellini soup is flavorful and filling, packed with tomatoes, spinach, zucchini, and cheesy tortellini. Plus, it's incredibly easy to make!
Servings: 6 servings
Calories: 93kcal
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion diced
- 1 small zucchini chopped
- 3 cloves garlic minced
- 3/4 tsp salt
- 1/2 tsp black pepper
- 3 tbsp all-purpose flour
- 4 cup chicken broth
- 2 (14 oz) cans petite diced tomatoes
- 3 tbsp tomato paste
- 1 (9 oz) pkg tortellini
- 1/4 cup grated parmesan
- 3/4 cup plain greek yogurt or heavy cream
- 1 1/2 cup fresh spinach coarsely chopped
Garnishes
- fresh basil julienned
- parmesan grated or shaved
Instructions
- In a large stockpot or Dutch oven set over medium heat, add the olive oil. When the oil is hot, add the onion and zucchini, cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about a minute. Sprinkle in salt and pepper.
- Add the flour and cook for another minute, taking care to not let the flour burn. Pour in the chicken broth, tomatoes, tomato paste and bring to a boil. When the mixture has reached a boil, add the tortellini and simmer until cooked throughout. Reduce the heat and add the parmesan, greek yogurt and spinach. Whisk to combine, let the soup cook until the spinach has wilted, serve immediately.
Notes
-Ground sweet or spicy Italian sausage makes a great addition to this soup. Brown it prior to adding the flour.
Nutrition
Serving: 6serving | Calories: 93kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1009mg | Potassium: 354mg | Fiber: 1g | Sugar: 3g | Vitamin A: 901IU | Vitamin C: 19mg | Calcium: 101mg | Iron: 1mg