Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broth (vegetable or chicken)
- 12 ounces tortellini (fresh or frozen)
- 4 cups fresh baby spinach
- 1 cup cream
- Salt and pepper to taste
- Grated parmesan (optional)
Instructions
- Heat olive oil in a medium pot over medium heat.
- Add chopped onions and minced garlic, and sauté until soft.
- Pour in broth and bring to a near-boil, then reduce heat to simmer.
- Add tortellini and cook for a few minutes until tender.
- Stir in fresh spinach, followed by cream, and season with salt and pepper.
- If desired, add grated parmesan before serving.
Notes
For a vegan option, substitute cream with coconut milk and use vegan tortellini. Feel free to add other vegetables or proteins based on preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg