Creamy Tortellini Soup

 An easy and creamy Cheese Tortellini and Spinach Soup takes about 20 to 30 minutes to make in a single pot. [1, 2, 3]

Ingredients

2 cans chicken or vegetable broth (14.5 oz each, or 32 oz total)
1 package cheese tortellini (9 oz, fresh or frozen)
5 oz fresh baby spinach (or 10 oz frozen chopped spinach)
1 small yellow onion (diced)
2 cloves garlic (minced)
1 tbsp olive oil or butter
½ cup heavy cream or half-and-half (optional, for a creamy broth)
½ cup grated Parmesan cheese (plus extra for topping)
Salt, black pepper, and Italian seasoning (to taste) [1, 2, 3, 4, 5, 6, 7]

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Instructions

Sauté the aromatics: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft. Stir in the minced garlic and Italian seasoning, cooking for 1 minute until fragrant. [1, 2]
Simmer the broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle boil. [1, 2]
Cook the tortellini: Add the cheese tortellini to the boiling broth. Reduce the heat to a medium-low simmer and cook uncovered for 3 to 5 minutes (or according to package directions) until the tortellini floats and is tender. [1, 2]
Add cream and spinach: Turn off the heat or reduce to low. Stir in the heavy cream (if using), grated Parmesan cheese, and fresh baby spinach. Stir gently until the spinach wilts and the cheese melts into the broth. [1, 2]
Season and serve: Taste the soup and season with salt and black pepper as needed. Ladle into bowls and top with extra Parmesan cheese. [1, 2]