Ingredients
12 oz cheese tortellini (fresh or frozen)
4 cups low-sodium chicken broth
1 cup heavy cream
3 cups fresh spinach
3 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon dried Italian herbs (basil and oregano)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté minced garlic for 1–2 minutes until fragrant.
- Pour in chicken broth, stir, and bring to a gentle boil.
- Add tortellini and cook until they float to the top, about 3–5 minutes (adjust for frozen).
- Stir in heavy cream and simmer for 3–4 minutes until slightly thickened.
- Add fresh spinach and cook for 1–2 minutes until wilted.
- Remove from heat, ladle into bowls, and top with Parmesan cheese before serving.
Notes
- Add cooked shredded chicken or browned Italian sausage for extra protein.
- Swap spinach for kale or arugula.
- For more flavor, add a splash of white wine before the broth.
- Add crushed red pepper for heat or stir in mushrooms and peas for extra veggies.
- If soup thickens, loosen with extra broth or milk before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 75mg
