Tortellini soup with spinach and tomatoes – Vegetarian

If there’s a hug in a bowl, this tortellini soup is it!
It’s cosy, hearty, and packed with all the good stuff: delicious tortellini, tender spinach, and juicy tomatoes, all swimming in a rich, flavourful broth.

The best part? It’s super easy to make and comes together in no time, making it perfect for busy weeknights or lazy weekends when you want comfort food without the fuss.

Whether it’s a chilly evening or you need a little bowl of happiness, this tortellini soup is always a good idea.

Ingredients: (for 3 portions)

• 300 g diced tomatoes (from a can)
• 1 bell pepper
• 1 large carrot
• 1 onion
• 100 g fresh spinach
• Spice mix made from: 1 teaspoon sweet paprika, ½ teaspoon dried oregano, ½ teaspoon dried basil, a little bit of pepper, and 1 teaspoon garlic powder
• 1 heaping tablespoon green pesto
• 300 g spinach tortellini
• 50 g grated Parmesan cheese
• 2 soup stock cubes
• 1 liter hot water
• Balsamic vinegar reduction ~2 tablespoons
• a little bit of olive oil

Preparation:

Bring the water to a boil, then pour it into a bowl over the soup stock cubes. Stir gently to dissolve and set aside.

Wash and prep the vegetables, then cut them as shown in the picture below.

Heat the oil in a pot, then add the carrot, onion, and pepper. Stir well and cook over medium heat for about 4-5 minutes, stirring often.

Next, pour in the balsamic vinegar reduction and stir everything together thoroughly.

Cook for about 1 minute, then add the spices and stir well. Add the tomatoes, mix again, then pour in the prepared soup stock. Give it a good stir, cover with a lid, and let it simmer for 15–18 minutes.

Then add the tortellini, stir, and cook for another 4 minutes uncovered. Add the spinach, stir again, then mix in the pesto. Combine everything well and turn off the heat.

Serve with a sprinkle of cheese on top.

If you try the recipe, let me know how you liked it! 😊

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