Creamy Spinach Tortellini Soup
This One-Pot Creamy Spinach Tortellini Soup Recipe is vegetarian & cooked in one pot for easy clean up, ready in 30 minutes. Serve with a fresh side salad and a thick slice of sourdough bread! Great to batch cook, meal prep, or make ahead for a week of lunches or dinners.
Servings: 8 servings
Calories: 353kcal
Cost: $3
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup sweet onion
- 4 garlic minced
- 3 large carrots sliced
- 2 stalks celery chopped
- 8 cups Vegetable Stock
- 1 teaspoon Herbes de Provence
- 1 16 ounce package dried tortellini I like Four Cheese or Pesto, make sure it's vegetarian if you don't eat meat
- 3 cups fresh baby spinach
- 1/2 cup half & half or light cream
- 1/2 cup fresh parsley
- Sea Salt and Black Pepper
Instructions
- In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and saute for 5 or 6 minutes until the veggies begin to soften. Add the carrots, celery, vegetable stock, herbs de Provence and bring to a boil.
- Add the tortellini directly into the boiling stock. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
- Add the spinach, half & half, and fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt to taste.
Nutrition
Calories: 353kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 36mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5091IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg