Tomato Soup with Spinach and Cheese Tortellini

A delicious and hearty soup that is perfect for a cold autumn or winter day. If you cant do without meat, you can fry some diced bacon or sliced sausage along with the onion. We prefer the meatless version, and for an extra touch, we grate some Parmesan over the soup.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 l Soup base, chicken, cube

  • 1 can Tomato, pieces - can

  • 1 piece Spices, bay (leaves)

  • 0.5 teaspoons Spices, oregano, dried

  • 0.5 teaspoons Spices, basil, dried

  • 250 g Pasta, noodles, fresh

  • 200 g Spinach, raw

  • pieces Salt, table

  • pieces Cheese, Parmesan, grated

Steps

  1. Wash the spinach and roughly chop it if necessary. Peel the garlic and onion, and chop them separately into small pieces.

  2. Place a large pot on the stove and heat the oil. Sauté the onion until translucent. Add the garlic and cook together with the onion until fragrant (about 30 seconds).

  3. Pour in the broth and add the tomatoes. Season with basil, oregano, bay leaf, salt, and ground pepper. Wait for the soup to come to a boil and let it cook for 5 minutes.

  4. Add the tortellini and spinach to the pot. Cook everything together at a gentle simmer until the tortellini are cooked (follow the manufacturer's instructions on the packaging). Add more broth or water if needed.

  5. Serve the soup in deep bowls or soup cups. Grate some Parmesan on top if desired and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 115.78 kcal
  • Fat: 2.47 g
    • Saturated Fat: 0.2 g
  • Carbohydrates: 18.54 g
    • Sugars: 0.39 g
  • Protein: 3.75 g
  • Fiber: 0.89 g