Creamy spinach tortellini soup
Super easy, comforting and cozy soup perfect for weeknight dinners and elegant enough for a weekend with friends.
Equipment
- 1 large pot
- 1 ladle
- 1 wooden spatula
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 2 tablespoon olive oil extra virgin
- 1 large onion medium dice
- 5 garlic cloves minced
- 4 cups spinach
- 4 celery stalks medium dice
- 1 zucchini medium dice
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- ½ teaspoon red pepper flakes
- 3 tablespoon tomato paste
- ½ cup white wine
- 6 cups chicken stock
- ½ cup heavy cream
- 1 lb. fresh tortellini
- ½ cup shredded parmesan cheese
- salt and pepper to taste
Instructions
- 1. Sauté the onion, carrots, and celery until tender.
- 2. Add the garlic and cook until fragrant.
- 3. Add the tomato paste and cook for about 2-3 minutes then add the white wine.
- 4. Add the zucchini and sauté another 2 minutes then add the stock.
- 5. Add the tortellini and cook until tender.
- 6. Add the spinach and cook until just wilted. Season with salt and pepper.
- 7. Add the cream and simmer a couple more minutes.
- 8. Serve immediately in bowls and top with cheese.
Notes
Enjoy this delicious veggie packed soup with a warm crusty bread.
