Description

This Healthy Tortellini Soup is packed with fresh vegetables, tender cheese tortellini, and a light savory broth. A comforting, wholesome dinner perfect for busy weeknights or cozy weekends.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 carrots, sliced into thin rounds
2 stalks celery, sliced
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
Salt and freshly ground black pepper, to taste
6 cups low-sodium vegetable or chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 small zucchini, diced
2 cups spinach leaves, roughly chopped
9 ounces fresh or frozen cheese tortellini
Grated Parmesan cheese, for serving
Fresh basil leaves, for garnish (optional)

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5–7 minutes until softened.

2. Add garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.

3. Pour in broth and diced tomatoes with their juice. Stir and bring to a boil.

4. Reduce heat to a simmer and cook for 10 minutes to allow flavors to meld.

5. Add zucchini and spinach. Simmer for another 5 minutes until zucchini is tender.

6. Add tortellini and cook according to package instructions, usually 7–9 minutes, until cooked through.

7. Taste and adjust seasoning with more salt and pepper, if needed.

8. Serve hot with grated Parmesan and fresh basil if desired.

Notes

Easily customize with bell peppers, mushrooms, or other favorite vegetables.

Add cooked chicken or turkey for extra protein.

Include red pepper flakes for a spicier version.

Stir in a splash of cream or half-and-half for a richer texture.

Leftovers keep well in the fridge for up to 3 days—add extra broth when reheating.