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As the chilly winds of fall and winter begin to sweep in, there's nothing quite like a warm, comforting bowl of soup to soothe the soul and warm your insides. Creamy soups, in particular, have a special place in our hearts during the colder months, offering a delightful blend of flavors and textures that can easily transform any dreary day into a cozy culinary experience. Among the myriad of creamy soups available, the Creamy Spinach Tortellini Soup stands out as a nourishing and satisfying option, perfect for both weeknight dinners and leisurely weekend meals.

Creamy Spinach Tortellini Soup

Warm up this fall and winter with a comforting bowl of creamy spinach tortellini soup. This nourishing dish combines the earthiness of spinach with the chewiness of cheese-filled tortellini, all enveloped in a rich, velvety broth. Quick and easy to prepare, this soup is packed with wholesome ingredients, making it perfect for busy weeknights or leisurely weekends. Discover how to make this satisfying meal that will surely bring warmth to any chilly day.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

10 ounces fresh baby spinach

10 ounces refrigerated cheese tortellini

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Grated Parmesan cheese for serving

Fresh parsley for garnish

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Incorporate the minced garlic and cook for an additional minute until fragrant.

    Add Broth and Herbs: Pour in the vegetable broth, along with the dried oregano and basil. Stir well to combine, then bring the mixture to a gentle boil.

      Cooking Tortellini: Add the refrigerated tortellini to the soup and cook according to package instructions, usually about 3-5 minutes, until they are tender and floating.

        Incorporate Spinach and Cream: Lower the heat to a simmer, then stir in the fresh baby spinach and heavy cream. Cook for an additional 2-3 minutes until the spinach wilts and the soup is heated through.

          Season and Serve: Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle into bowls and top with freshly grated Parmesan cheese and chopped parsley for garnish.

            Enjoy! Serve the soup hot, accompanied by crusty bread for a delightful meal.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings