34 Delectable Tortellini Soup Recipes for Cozy Comfort

2 tbsp olive oil (or any neutral oil)

1 medium yellow onion, diced

3 cloves garlic, minced

2 medium carrots, peeled and sliced into ¼-inch rounds

2 stalks celery, diced

1 (14.5 oz) can diced tomatoes, undrained

6 cups vegetable broth (low-sodium recommended)

1 tsp dried oregano

½ tsp dried thyme

1 (9 oz) package cheese tortellini (refrigerated or frozen)

4 cups fresh baby spinach

1 (15 oz) can chickpeas, drained and rinsed

¼ cup chopped fresh parsley

Salt and black pepper (adjust to taste)

Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering, about 1 minute.

Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.

Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.

Add the carrots and celery, cooking until slightly softened, about 5 minutes.

Pour in the diced tomatoes with their juices and the vegetable broth, scraping the bottom of the pot to release any browned bits.

Stir in the dried oregano and thyme, then bring the mixture to a boil over high heat.

Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes to allow the flavors to meld.

Add the tortellini and cook according to package directions, usually 5-7 minutes, until tender.

Stir in the baby spinach, chickpeas, and chopped parsley, cooking just until the spinach wilts, about 2 minutes.

Season with salt and black pepper to taste, starting with ½ tsp salt and ¼ tsp pepper, then adjust as needed.