This recipe is so yummy! Who doesn't love a good creamy soup? This is a hearty, flavorful meal that comes together with simple and economical ingredients. It's vegetarian, but I don't even think the meat-lovers of your home will care.
This soup is perfect for when you want something comforting but still packed with veggies, and it’s easy enough for a casual weeknight dinner. Plus, there's nothing quite like dunking crusty sourdough bread into a creamy broth, am I right?
Once again, I want to give partial credit to Budget Bytes for the original inspiration for this. I adapted and changed a few things.
Here’s how I made it:
Creamy Tortellini Soup (makes about 6-8 servings)
Ingredients
- 2 celery stalks, chopped
- 2 full-size carrots (or about 10 baby carrots), chopped
- ½ red onion, chopped
- 3 garlic cloves, minced
- ½ zucchini, diced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp dried rosemary
- 1 tsp balsamic vinegar
- 1 (15 oz) can crushed tomatoes
- 4 cups broth (chicken, vegetable, or beef — whatever you have on hand)
- 1 cup frozen spinach
- 1 package frozen tortellini
- ½ cup half-and-half (or more if desired)
- Grated parmesan cheese for garnish
- Crusty sourdough bread for dipping
Instructions
- Sauté the veggies: Heat olive oil in a large pot over medium heat. Add the celery, carrots, red onion, garlic, and zucchini. Sauté until the onions are tender and the carrots are tender-crisp, about 7 minutes.
- Season: While sautéing, stir in the Italian seasoning, rosemary, and balsamic vinegar for a burst of flavor.
- Simmer the base: Pour in the crushed tomatoes and broth. Bring the mixture to a boil, then reduce the heat and let it simmer on low for about 10 minutes.
- Add the spinach and tortellini: Stir in the frozen spinach and tortellini. Cook on medium heat for about 4 minutes until the tortellini are tender.
- Cream it up: Stir in the 1/2 cup of half-and-half. Add a little more if you want. Let the soup simmer on low for another 1-2 minutes, stirring occasionally.
- Serve: Ladle the soup into bowls and garnish with grated parmesan cheese. Serve with slices of crusty sourdough bread for dipping.
Why I Love This Soup
It’s simple, economical, and packed with veggies and flavor. Plus, it’s one of those meals that feels a little fancy without being fussy. The combination of tender tortellini, creamy broth, and hearty vegetables just works.
I hope this soup brings comfort to your table like it did to ours.
What’s your go-to cozy meal when the weather gets chilly? I'd love to hear your ideas!
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