This Spinach and Tortellini Soup is very popular around many parts of Italy and after my first vacation to Florence, I just had to come back and reinvent the recipe for my own kitchen. A full dinner in just one soup bowl.
I use a cheese-filled, store bought tortellini, however, you may use whichever tortellini you like. Apart from Lent days my husband personally loves lamb tortellini so you can try that option too!
To make Spinach and Tortellini Soup, you will need the following ingredients:
In a large saucepan over medium heat, heat 1 teaspoon of olive oil and add 2 cloves of minced garlic. Cook while stirring for about 1 minute until fragrant.
Pour in 1 can of diced tomatoes along with 3 cans of vegetable broth and season with 2 teaspoons of Italian seasoning. Bring pot to a boil.
Add 1 package of cheese tortellini and return to a low boil to cook the tortellini, uncovered, for about 7-9 minutes until al dente.
Add 4 cups of fresh baby spinach and stir through.
Serve hot with sprinkles of shredded Parmesan cheese and freshly ground black pepper. Enjoy!
Get your Italian chef out and try our Spinach and Tortellini Soup recipe this winter. I think you’re going to be booking a trip to Italy after this one! Let us know your thoughts and tag #cookmerecipes online, after your try out our recipes!
