Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 12 ounces refrigerated tortellini (cheese or spinach-filled)
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes if using. Bring to a boil.
- Reduce heat and simmer for 15 minutes to allow flavors to meld.
- Add tortellini to the soup and cook according to package instructions, usually about 5 minutes, until tender.
- Stir in chopped spinach and cook for an additional 2 minutes until wilted.
- Season with salt and pepper to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- You can substitute fresh basil for dried basil for a more vibrant flavor.
- For a vegan version, omit cheese or use vegan Parmesan cheese.
- This soup stores well in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 15mg