Spinach Tortellini Soup
This decadent spinach tortellini soup recipe is a savory aromatic blend of cheesy goodness, little tortellini pasta and plenty of nutritious veggies!
- 2 tablespoons olive oil
- 1 cup onion, diced
- 4 large cloves garlic, minced
- 3 teaspoons Italian Seasoning
- 40 ounces chicken stock
- 1 heaping tablespoon chicken flavor Better Than Bouillon
- 1 (14-ounce) can petite diced tomatoes, including juices
- 4 medium carrots, diced
- 1 bay leaf
- 2-3 inch piece Parmesan cheese rind
- 1 cup grated Parmesan
- 1 (9-ounce) container cheese tortellini
- 3-4 ounces spinach leaves, stems trimmed
- Parmesan cheese, shredded
- parsley, chopped
Heat the olive oil in a large pot. Add onion and garlic and cook over medium-low heat until onion is translucent about 5-7 minutes. Add Italian seasoning and continue to cook for 1 minute.
Add chicken broth, Better Than Bouillon, diced tomatoes with their juice, carrots, bay leaf, and Parmesan rind and simmer for 30 minutes.
Add grated parmesan and continue to simmer, stirring often so the cheese doesn't stick to the bottom of the pot until cheese is melted about 15 minutes.
Add tortellini, bring to a boil, reduce heat and simmer until pasta is tender about 5-8 minutes. Remove bay leaf and Parmesan rind. Stir in spinach, adjust seasoning and ladle into individual bowls. Top with Parmesan and parsley and serve.
Serving: 1/4 of the recipe | Calories: 1430kcal | Carbohydrates: 115g | Protein: 80g | Fat: 73g | Saturated Fat: 26g | Cholesterol: 126mg | Sodium: 3486mg | Potassium: 2928mg | Fiber: 21g | Sugar: 48g | Vitamin A: 49705IU | Vitamin C: 56mg | Calcium: 1522mg | Iron: 9mg