Spinach Tortellini Soup

🛒 Ingredients

• Olive oil 14 g · 124 kcal
• Onion 110 g · 44 kcal
• Garlic 10 g · 15 kcal
• Carrots 120 g · 49 kcal
• Celery stalks 80 g · 13 kcal
• Vegetable broth 1440 g · 115 kcal
• Canned diced tomatoes 400 g · 80 kcal
• Fresh spinach 140 g · 32 kcal
• Cheese tortellini 255 g · 714 kcal
• Parmesan cheese, grated 40 g · 157 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped onion, carrots, and celery; cook for 5-7 minutes until softened.
2. Stir in minced garlic for 1 minute until fragrant, then pour in vegetable broth and diced tomatoes with their juice.
3. Bring the soup to a simmer, then add the cheese tortellini; cook according to package directions, usually 3-5 minutes, until al dente.
4. Remove the pot from heat and stir in the fresh spinach until it wilts, which takes about 1-2 minutes.
5. Season the soup with salt and freshly ground black pepper to taste, then ladle into bowls and garnish with grated Parmesan cheese before serving.