I've never made tortellini soup, much less anything with tortellini that I can remember. It was a big hit with my family and I didn't even use the cheese at the end. It has a really nice kick with the red pepper flakes. I doubled it because that's the size of the tortellini package and I knew my oldest daughter would love heating it up for her breakfast until it was gone.
Yum! Time for soup!
Italian Spinach Tortellini Soup
- 2 tsp olive oil
- 1 medium uncooked onion(s), chopped
- 2 medium uncooked zucchini, halved lengthwise and thinly sliced
- 1 clove(s) garlic clove(s), minced
- 1 1/2 tsp Italian seasoning
- 3/4 tsp table salt
- 1/8 tsp red pepper flakes
- 1/4 tsp black pepper, freshly ground
- 43 1/2 fl oz reduced sodium vegetable broth, or chicken broth
- 14 1/2 oz canned diced tomatoes, (1 can)
- 9 oz store-bought refrigerated cheese filled tortellini, (1 package) refrigerated
- 4 cup(s) fresh baby spinach, loosely packed or chopped fresh spinach
- 1/4 cup(s) basil, chopped
- 3 Tbsp grated Pecorino Romano cheese
- Heat oil in Dutch oven over medium-high heat. Add onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes.
- Add zucchini and cook, stirring occasionally, until zucchini is crisp-tender, about 3 minutes.
- Add garlic, Italian seasoning, salt, red pepper flakes, and black pepper and cook stirring constantly, until fragrant, 30 seconds.
- Stir in broth, tomatoes, and water. Cover and bring to boil. Stir in tortellini and cook according to timing on package.
- Stir in spinach and cook until wilted, about 1 minutes.Ladle soup evenly into 6 bowls and sprinkle evenly with basil and Pecorino.