Ingredients
Scale
- 2 cups fresh or frozen tortellini
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 medium onion, chopped
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp Italian seasoning
Instructions
- Prep your ingredients by chopping the onion and mincing the garlic.
- In a large pot, heat olive oil over medium heat and sauté onions and garlic until softened (about 3-4 minutes).
- Pour in vegetable broth and bring to a gentle simmer.
- Stir in tortellini and cook according to package instructions until they float.
- Reduce heat and stir in heavy cream until well combined.
- Add spinach and let it wilt for about 2 minutes.
- Serve hot, garnished with grated Parmesan cheese.
Notes
- Swap spinach for kale for added heartiness.
- For a lighter option, substitute heavy cream with coconut milk or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg