Garlic Parmesan Tortellini Soup

Cheese tortellini simmered in garlicky broth with tender spinach, milk, and Parmesan for a creamy, comforting stovetop soup.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic
• 5 cups low-sodium chicken broth
• 12 ounces cheese tortellini
• 1 cup whole milk
• 0.5 cup parmesan cheese
• 2 cups baby spinach
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the garlic and cook for 30 seconds, until fragrant but not browned. (about 1 min) — Medium heat
2. Pour in the broth and bring it to a gentle boil. Add the tortellini and cook according to the package directions, until tender. (about 10 min) — Gentle boil
3. Reduce the heat to low. Stir in the milk, Parmesan, salt, and black pepper, and warm gently for 2 minutes without boiling. (about 2 min) — Low heat
4. Add the spinach and stir until wilted and the soup is hot throughout. Taste and adjust the seasoning before serving. (about 3 min) — Low heat