Ingredients
Scale
- 9 oz cheese tortellini (fresh or frozen)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup diced carrots
- 2 cups fresh spinach
- 3 cloves garlic (minced)
- 1 medium onion (chopped)
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and diced carrots; sauté until carrots soften, about 3-4 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
- Add tortellini and spinach; cook until tortellini floats, about 3-5 minutes.
- Stir in heavy cream; season with salt and pepper. Simmer for an additional 2-3 minutes.
- Serve hot, garnished with Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg