Steps to Prepare Tortellini Soup in 29 Minutes at Home

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, tortellini soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tortellini Soup is one of the most favored of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Tortellini Soup is something which I’ve loved my whole life.

Tortellini pasta is the upgrade your soups have been waiting for. These delicious stuffed pasta dumplings are so versatile. You can serve them up in a salad, on their own with a little sauce, or my personal winter favorite: tortellini soups.

To get started with this recipe, we have to first prepare a few ingredients. You can have tortellini soup using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Tortellini Soup:

1. Make ready chicken broth (low sodium)
2. Take fresh thyme or 1/4 tsp dried
3. Take bay leaves
4. Take vegetable oil
5. Get onion, minced
6. Take salt
7. Take black pepper
8. Get garlic, minced
9. Take fresh cheese tortellini
10. Make ready spinach

Top with Parmesan cheese and serve with hot crusty French bread if desired. Tortellini en brodo (in broth) is a simple soup consisting of broth and tortellini, which is traditionally served as a first course at Italian Christmas feasts. Betty's version includes additional veggies, which together with the cheesy tortellini makes this recipe hearty enough to be a standalone meal. Remove the stockpot from the heat and add the spinach, stirring until it wilts.

Instructions to make Tortellini Soup:

1. Bring broth, thyme, and bay leaves to boil, covered in a large saucepan. Meanwhile, heat oil in a large saucepan over medium heat until shimmering. Add onion and 1/2 tsp salt. Increase heat to medium-high and cook until lightly browned and softened (about 5 minutes).
2. Stir in garlic and cook 30 seconds. Stir in broth mixture, scraping up any browned bits. Add tortellini and cook until tender, 3-6 minutes.
3. Stir in spinach and cook until wilted, 2 minutes. Remove bay leaves and season to taste with salt and pepper.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Quick, easy and colorful, this soup makes a cozy cup or even a light lunch on blustery days. Veggies add nutrition, and cheese tortellini makes it hearty and delicious. —Gaye Thompson, St. Charles, Missouri Bring the stock to a simmer in a large pot over medium heat. Stir in the spinach, garlic, tomatoes and dried basil.

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