Ingredients
- 1 tablespoon olive oil
- 30 g diced smoked bacon (optional, adds depth of flavour)
- 2 large carrots, finely diced
- 3 celery stalks, thinly sliced
- 2 small to medium yellow onions, finely chopped
- 2 large garlic cloves, minced
- 2 teaspoons Italian seasoning
- ¼ teaspoons red pepper flakes, adjust to taste
- Sea salt and freshly ground black pepper, to taste
- 3 tablespoons tomato paste
- 4 cups chicken or vegetable broth, plus more if needed
- 1 x 400 g can diced tomatoes
- 1 bay leaf
- 1 x 250-300 g package fresh cheese or meat tortellini (choose your favourite)
- 3-4 handfuls baby spinach
- Shaved or grated Parmesan cheese (optional, for garnish)
Instructions
- Sauté the Bacon and Vegetables: Heat olive oil in a large soup pot (or Dutch Oven) over medium-high heat. Add the bacon (if using) and cook for about 3 minutes, stirring often. Then add the carrots, celery, onions, garlic, Italian seasoning, and red pepper flakes. Cook for 5 minutes, or until the onions are soft and translucent. Season lightly with salt and pepper.
- Cook the Tomato Paste: Push the vegetables to the sides of the pot to create a small space in the center. Add the tomato paste and stir it constantly for 1 minute to caramelise it slightly. This step deepens the flavour. Then stir the tomato paste into the vegetables.
- Simmer the Soup Base: Pour in the broth, diced tomatoes, and add the bay leaf. Stir well, scraping up any browned bits from the bottom of the pan. Bring the soup to a gentle boil, then reduce the heat to medium-low and let it lightly simmer for 30 minutes.
- Cook the Tortellini and Wilt the Spinach: Turn the heat up to medium and add the tortellini. Cook according to the package instructions until al dente (typically 2-3 minutes). Add the spinach and stir until wilted, about 1 minute. If the soup is too thick, add more broth until your desired consistency is achieved.
- Finish and Serve: Remove the bay leaf and taste the soup. Adjust the seasoning with salt and pepper, if needed. Ladle the soup into bowls, season with freshly ground black pepper, and top with shaved or grated Parmesan, if desired. Serve warm and enjoy!
Nutrition
Notes
- Advance Preparation: Making this soup ahead of time is easy! Simply prepare the soup base (leave out the tortellini and spinach) and store it in the fridge for up to 3 days. When you're ready to serve, reheat the soup and add the tortellini and spinach fresh. This ensures the pasta stays perfectly tender and the spinach remains vibrant and fresh.