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Simple Tortellini Soup

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Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1/2 cup yellow onion, diced
  • 1 tbsp garlic cloves, minced
  • 1/2 tsp sea salt, plus more to taste
  • Freshly ground black pepper
  • 1 28-ounce can diced tomatoes
  • 6 cups vegetable broth
  • 9 to 12 ounces cheese tortellini
  • 1-2 tbsp lemon juice
  • 4 cups baby spinach
  • 1/2 cup parmesan cheese

Instructions

  • Heat 2 tablespoons olive oil in a large stock pot over medium heat.
  • Add 1/2 cup onion and sauté until translucent and fragrant. Add 1 tablespoon of minced garlic and cook for 1-2 minutes until lightly browned.
  • Stir in 1/2 teaspoon of salt and dash of pepper.
  • Add 1 28-oz can of tomatoes and 6 cups vegetable broth and bring to a boil.
  • When soup is boiling, add a package of tortellini and cook according to package direction (about 5-7 minutes), until tender.
  • Stir in 1-2 tablespoons of lemon juice and 4 cups of baby spinach and cook until spinach is wilted.
  • Serve with parmesan cheese.

Notes

Substitute vegan tortellini and use nutritional yeast instead of parmesan cheese to make this a vegan dish.