Ingredients
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or vegetable broth
• 1 can (14.5 oz) diced tomatoes (with juice)
• 8 oz refrigerated cheese tortellini
• 2 cups fresh baby spinach (or chopped kale)
• ½ cup heavy cream or full-fat coconut milk
• ½ cup grated Parmesan cheese (plus extra for serving)
• 1 tsp Italian seasoning
• ¼ tsp nutmeg (optional, for warmth)
• Salt & black pepper to taste
• Fresh basil or parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Pour in chicken broth and diced tomatoes (with juice). Bring to a simmer.
- Stir in tortellini. Simmer 7–9 minutes, until pasta is tender.
- Stir in spinach and cook 1–2 minutes until wilted.
- Reduce heat to low. Stir in heavy cream, Parmesan, Italian seasoning, nutmeg, salt, and pepper. Mix until smooth and creamy.
- Taste and adjust seasoning—add more pepper, salt, or a splash of lemon juice for brightness.
- Serve hot, garnished with fresh basil and extra Parmesan.
✨ Great with:
• Crusty bread or garlic toast
• A crisp green salad
• As a quick weeknight comfort meal
💡 Make ahead: Store in the fridge up to 4 days. Reheat gently—the soup may thicken; add a splash of broth if needed.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 4 , Calories : 320 per serving , Net Carbs: 28g , Fats: 18g , Protein: 16g