Ingredients
- Olive oil: 2 tablespoons
- Yellow onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Chicken broth: 6 cups
- Cheese tortellini: 9 ounces
- Heavy cream: 1 cup
- Spinach: 5 ounces
- Parmesan cheese, grated: 1/4 cup
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Step 2: Pour in the chicken broth and bring to a simmer.
- Step 3: Add the cheese tortellini to the simmering broth and cook according to package directions, usually about 3-5 minutes, or until tender.
- Step 4: Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2 minutes.
- Step 5: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Step 6: Serve immediately, garnished with additional Parmesan cheese, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days; the tortellini may soften slightly.
- Gently reheat the soup over low heat, stirring occasionally, to prevent the cream from separating.
- A sprinkle of red pepper flakes adds a nice touch of heat and visual appeal to this comforting soup.
- Don't overcook the tortellini; they should be tender but not mushy, so check for doneness a minute or two before the package suggests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American