This Creamy Tortellini Vegetable Soup is a cozy, weeknight favourite—quick to make, full of veggies, and loaded with cheesy tortellini. The rich, basil-garlic broth is comforting without being too heavy. Just add crusty bread and a salad for an easy, satisfying meal the whole family will love.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large carrot, peeled and chopped (1 cup)
  • 1 small yellow onion, chopped (1 cup)
  • 1 tablespoon finely chopped garlic (from 3 cloves)
  • 3 cups bone broth
  • 1 (15-ounce) can diced tomatoes with basil, garlic and oregano, undrained
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • ½ teaspoon ground pepper
  • ¼ teaspoon then ⅛ teaspoon more salt
  • 1 (9–ounce) package refrigerated cheese tortellini
  • 1 (5–ounce) package baby spinach
  • 1 cup heavy creamCreamy Tortellini Vegetable Soup

Instructions

  • Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add chopped carrot and chopped onion; cook, stirring occasionally, until the onion is softened, about 5 minutes. Add 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 1 minute.

  • Stir in 3 cups broth, 1 (15-ounce) can tomatoes, 2 tablespoons parsley, ½ teaspoon pepper and ¼ teaspoon plus ⅛ teaspoon salt; bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium; cover and simmer, undisturbed, until the carrots are crisp-tender, about 5 minutes.

  • Uncover and stir in 1 (9-ounce) package tortellini; cook, stirring occasionally, until the pasta is tender, about 5 minutes.

  • Reduce heat to medium-low; stir in 1 (5-ounce) package baby spinach and 1 cup cream; cook, stirring constantly, until the spinach is wilted, about 1 minute. Divide among 6 bowls; garnish with additional parsley, if desired.