Description
A comforting bowl of Tortellini Vegetable Soup filled with tender tortellini and fresh vegetables, perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 4 cups vegetable broth
- 1 zucchini, diced
- 1 cup fresh spinach
- 9 ounces cheese tortellini
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnishing)
- Grated Parmesan cheese (for garnishing)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for about 30 seconds. Add carrots, celery, and red bell pepper; cook for another 5 minutes until softened.
- Add vegetable broth and bring to a gentle simmer.
- Add zucchini, spinach, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes until vegetables are tender.
- Stir in tortellini and cook according to package instructions, about 3-5 minutes.
- Taste and adjust seasonings as needed.
- Ladle soup into bowls, garnish with parsley and Parmesan cheese, and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg