From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
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Tortellini Soup
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Instructions
1
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First, in a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are slightly softened, about 5 minutes.
2
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Add the chicken or vegetable broth, diced tomatoes (with their juices), dried basil, dried oregano, dried thyme, salt, and pepper to the pot. Stir well to combine.
3
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Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
4
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Add the refrigerated gluten free tortellini to the soup. Cook according to the package instructions until the tortellini is tender.
5
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Stir in the fresh spinach leaves and cook for an additional 1 to 2 minutes until the spinach wilts.
6
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Taste the soup and adjust the seasoning with salt and pepper if needed.
7
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Ladle the creamy tortellini soup into bowls. Sprinkle some grated Parmesan cheese on top of each serving.
8
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If desired, garnish with fresh basil leaves for added flavor and presentation.
9
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Serve the soup hot. Enjoy!
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Recipe Facts
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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