Vegetable Tortellini Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 Ladle
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery sliced
- 1 zucchini diced
- 1 red bell pepper diced
- 6 cups vegetable broth
- 1 can diced tomatoes 14.5 ounces
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package cheese tortellini 9 ounces
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese optional
- 2 tablespoons fresh basil chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add sliced carrots and celery, cooking for 3-4 minutes.
- Mix in diced zucchini and red bell pepper, stirring occasionally.
- Pour in vegetable broth and canned tomatoes with juice.
- Add Italian seasoning, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce heat to simmer.
- Simmer for 15 minutes until vegetables are tender.
- Add cheese tortellini to the pot and cook according to package instructions.
- Stir in baby spinach and cook until wilted.
- Remove from heat and let rest for 5 minutes.
- Serve hot with grated Parmesan cheese and fresh basil on top.
Notes
For added depth of flavor, consider sautéing the vegetables until they begin to caramelize. You can also substitute or add other seasonal vegetables to your liking. If you prefer a spicier soup, add a pinch of red pepper flakes when sautéing the garlic. To make this dish vegan, choose a vegan tortellini and omit the Parmesan cheese or use a plant-based alternative.
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