Tortellini Soup
Servings 6 servings
Calories 338kcal
Ingredients
- 2 Tbsp olive oil
- 1 medium onion diced
- 2 medium carrots, peeled and shredded
- 3 medium cloves garlic minced
- 1 tsp fennel seed
- 6 cups chicken or vegetable stock
- 1 15 oz can crushed tomatoes
- 1 14 oz can Italian seasoned diced tomatoes
- 1 Tbsp dried Italian seasoning
- 1 Tbsp fresh thyme
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 large bay leaf
- 2 Tbsp chopped fresh basil
- 1 19 oz package frozen cheese tortellini
- 1 5 oz package baby spinach leaves (about 2 cups)
- 2 Tbsp tomato paste to thicken (optional)
- grated Parmesan cheese and crusty bread or serving
Instructions
- In a 6 quart Dutch oven or soup pot, heat a couple of drizzles of olive oil over medium-high heat. Add onion and carrots.
- Cook for 6-8 minutes or until carrots soften. Add garlic and fennel seed. Cook for 1 minute longer.
- To the pot add chicken stock, crushed tomatoes, diced tomatoes, Italian seasoning, thyme, salt, black pepper, crushed red pepper flakes and bay leaf. Mix well. Bring to a boil then immediately lower the heat and cover. Simmer for 10 minutes.
- Uncover then add tortellini, fresh spinach and basil to the pot. Cook for 5-8 minutes over medium heat uncovered or until spinach is wilted and tortellini are fully cooked. (At this point, use tomato paste to thicken to your taste, if needed. Begin with 2 Tablespoons adding more in small amounts mixing until it's fully melted into the soup broth. Likewise, you can thin further adding more stock.)
- Remove from heat and serve immediately topped with grated Parmesan cheese and a side of bread.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 48g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 991mg | Potassium: 639mg | Fiber: 11g | Sugar: 7g | Vitamin A: 3652IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1mg