tortellini vegetable soup
Preparation Time: 15 minutes
Cook Time: 25 minutes
Intensity: Easy
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 1 can (14 ounces) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- 9 ounces refrigerated cheese tortellini
- 2 cups fresh spinach leaves, chopped
- Grated Parmesan cheese for garnish
- Chopped fresh basil or parsley for garnish (optional)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for about 5 minutes, or until the vegetables start to soften.
- Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
- Pour in the chicken or vegetable broth and diced tomatoes (with their juices) into the pot. Stir to combine.
- Season the soup with dried Italian seasoning, salt, and black pepper to taste. Bring the soup to a gentle boil.
- Once the soup is boiling, add the refrigerated cheese tortellini to the pot. Cook according to the package instructions for the tortellini, usually about 7-9 minutes or until they are tender.
- Stir in the chopped fresh spinach leaves and let them wilt in the hot soup for a minute or two.
- Taste the soup and adjust the seasoning if needed.
- Remove the pot from heat and ladle the Tortellini Vegetable Soup into serving bowls.
- Garnish each bowl with a sprinkle of grated Parmesan cheese and chopped fresh basil or parsley, if desired.
- Serve the soup hot with crusty bread or a side salad for a complete and satisfying meal.
Enjoy your delicious Tortellini Vegetable Soup packed with wholesome ingredients and comforting flavors!
Note: You can customize this soup by adding other vegetables like zucchini, bell peppers, or peas according to your preference. Adjust the broth quantity based on how thick or soupy you prefer your soup.
