Description
Gluten-Free Tortellini Soup is a cozy, hearty, and nutritious dish perfect for the cooler months. Made with simple, wholesome ingredients like fresh tortellini, spinach, and a flavorful broth, this soup is packed with protein and vegetables. Whether you’re looking for a quick lunch or a comforting dinner, this recipe is easy to prepare and can be adapted to suit vegetarian or gluten-free diets.
Ingredients
Units
Scale
For the Soup:
- 1 lb ground beef (optional; omit for vegetarian)
- 1–2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 medium yellow or white onion, finely diced
- 2 large carrots, sliced
- 2 celery stalks, sliced
- Salt and pepper, to taste
- Pinch of red pepper flakes
- 1 teaspoon Italian seasoning
- 10 oz frozen chopped spinach
- 8 cups low-sodium chicken or vegetable broth
- 1 (17.6 oz) carton crushed tomatoes
- 9 oz fresh gluten-free tortellini (or regular tortellini if gluten-free isn’t required)
For Serving:
- Juice of 1/2 lemon
- Optional: grated Parmesan, gluten-free sourdough bread, or red pepper flakes
Instructions
- Cook the Ground Beef (Optional):
- Heat a large pot or Dutch oven over medium heat. Add the ground beef, season with salt and pepper, and cook until no longer pink. Remove from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, heat olive oil. Add the garlic, onion, carrots, and celery. Season with salt, pepper, red pepper flakes, and Italian seasoning. Cook for 8 minutes, stirring occasionally, until the vegetables soften.
- Add the Spinach and Broth:
- Stir in the frozen spinach, crushed tomatoes, and broth. Add the cooked ground beef if using. Bring to a simmer, cover, and let cook for 20–25 minutes until the vegetables are tender.
- Cook the Tortellini:
- Add the gluten-free tortellini to the simmering soup. Cook according to package instructions, typically 4–6 minutes.
- Finish with Lemon Juice:
- Turn off the heat and stir in the juice of ½ lemon. Adjust seasoning as needed.
- Serve:
- Ladle the soup into bowls and garnish with grated Parmesan, a drizzle of olive oil, or red pepper flakes. Serve with gluten-free sourdough bread for dipping.
- Category: Soup