Golden Tortellini Soup

Discover comfort in a bowl with this Golden Tortellini Soup, a vibrant and nourishing recipe that combines soothing flavors with a golden hue, thanks to the addition of anti-inflammatory turmeric. Brimming with tender cheese tortellini, hearty vegetables like carrots, celery, and spinach, and infused with aromatic herbs, this one-pot dish is a feast for both the eyes and the palate. A touch of optional heavy cream lends luxurious creaminess, while the sprinkling of fresh parsley brightens each serving. Ready in just 40 minutes, this cozy, nutrient-packed soup is perfect for busy weeknights or a delightful starter for a special meal. Whether you opt for chicken broth or keep it vegetarian, this golden soup is a warm hug in every spoonful!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon turmeric powder
• 6 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 ounces cheese tortellini (fresh or frozen)
• 2 cups baby spinach
• 0.5 cup heavy cream (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Step 3

Stir in the minced garlic and turmeric powder, and cook for an additional minute until fragrant.

Step 4

Pour in the chicken or vegetable broth and add the dried thyme, bay leaf, salt, and black pepper.

Step 5

Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to meld.

Step 6

Add the cheese tortellini to the pot and cook according to the package instructions (usually 5-7 minutes for fresh tortellini, longer if frozen).

Step 7

Once the tortellini are tender and cooked through, stir in the baby spinach and let it wilt for 1-2 minutes.

Step 8

If using heavy cream, gently stir it in at this stage for added richness.

Step 9

Remove the bay leaf and taste the soup, adjusting seasoning if necessary.

Step 10

Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Nutrition Facts

Serving size	2341.8 grams (2341.8g)

Amount per serving	% Daily Value*
Calories	1762

Total Fat 98.10g	126%
Saturated Fat 44.60g	223%
Polyunsaturated Fat 2.70g
Cholesterol 236mg	79%
Sodium 9139mg	397%
Total Carbohydrate 164.40g	60%
Dietary Fiber 17.30g	62%
Total Sugars 25.90g
Protein 51.00g	102%

Vitamin D 0IU	0%
Calcium 679mg	52%
Iron 11mg	60%
Potassium 1766mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 11.7%

Carbs: 37.7%