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Tomato Tortellini Soup with Arugula

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A comforting bowl of Tomato Tortellini Soup with Arugula, perfect for chilly evenings and packed with flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups vegetable broth
  • 1 package (9 ounces) cheese tortellini
  • 2 cups arugula
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Instructions

  1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  2. Create the tomato base: Stir in the crushed tomatoes and vegetable broth, bringing the mixture to a boil.
  3. Cook the tortellini: Add the cheese tortellini and cook according to package instructions, usually about 5-7 minutes, until the tortellini is tender.
  4. Add fresh greens: Stir in the arugula until wilted, and season with salt and pepper to taste.
  5. Serve and enjoy! Top with grated Parmesan cheese if desired.

Notes

This soup pairs wonderfully with a crusty loaf of bread or a fresh garden salad. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/tomato-tortellini-soup-with-arugula/

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