Warm Up Your Winter with this Delicious Tortellini Soup

This soup is a beloved favorite during the cold weather months, cherished by many for its comforting qualities. It is generously loaded with a variety of fresh, vibrant vegetables, such as carrots, celery, bell peppers, and spinach, which not only add a burst of color but also provide essential nutrients and flavors that enhance the overall taste. The addition of pasta gives the soup a hearty texture, making it a satisfying meal that warms you from the inside out. The combination of herbs and spices used in the recipe elevates the flavor profile, creating a deliciously aromatic experience that tantalizes the taste buds.

One of the best aspects of this soup is its simplicity in preparation; it can be made in just a short amount of time, making it an ideal choice for busy weeknights or lazy weekends. Just chop the vegetables, sauté them lightly to release their natural flavors, add the broth, and let it simmer until everything is tender and infused with flavor. Moreover, this soup is not only delightful when freshly made, but it also tastes even better the next day. As it sits, the flavors meld together, allowing the ingredients to harmonize beautifully, resulting in a richer and more complex taste. This makes it perfect for meal prep, as you can easily store leftovers in the refrigerator or freeze portions for later enjoyment. Whether served as a starter or as a main dish accompanied by crusty bread, this soup is sure to be a hit among family and friends, providing warmth and comfort during the chilly days of winter.

Ingredients

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced

2 medium carrots, chopped

1 fennel bulb, diced

½ cup celery, diced

½ teaspoon sea salt, plus more to taste

Freshly ground black pepper

2 teaspoons balsamic vinegar

2 garlic cloves, minced

1 (28-ounce) can diced tomatoes (I like to use the ones with basil but either will work)

3½ cups vegetable broth

1/2 teaspoon of dried ground thyme

1 teaspoon dried Italian seasoning

¼ to ½ teaspoon red pepper flakes

9 to 12 ounces cheese tortellini

12 oz chopped spinach, (frozen)

½ cup chopped fresh parsley or basil (optional)

Instructions

1. Warm the oil in a large pot over medium heat. Add the onion, carrots, fennel, salt, and a few grinds of black pepper and stir until the vegetables start to soften, about 8 minutes.

2. Mix in the balsamic vinegar, garlic, tomatoes, broth, thyme, and red pepper flakes. Cover and let simmer for 30 minutes, or until the vegetables are tender.

3. Meanwhile, cook the tortellini in a pot of salted boiling water following the package instructions until al dente. Add the tortellini and the spinach to the soup and let it simmer for another 2 minutes.

4. Adjust the seasoning with about ¼ to ½ teaspoon more salt and a few generous grinds of pepper.

5. Serve in bowls and garnish with fresh parsley and/or basil.

I typically serve this soup with a slice of crusty bread.

This recipe is inspired by this Love and Lemons recipe.