Tortellini Vegetable Soup Recipe
This hearty and nourishing Tortellini Vegetable Soup is perfect for a cozy dinner. Packed with colorful vegetables and tender tortellini, it’s both satisfying and full of flavor. A comforting dish that is quick to prepare and ideal for any day of the week.
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Measuring cups
- 1 Measuring spoons
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots sliced
- 1 red bell pepper chopped
- 1 zucchini diced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces refrigerated cheese tortellini
- 2 cups fresh spinach
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 2-3 minutes until the onion becomes translucent.
- Add the sliced carrots and chopped red bell pepper to the pot, cooking for another 3-4 minutes until slightly softened.
- Stir in the diced zucchini and cook for an additional 2 minutes.
- Pour in the vegetable broth and diced tomatoes (with juice). Add the dried Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, add the tortellini. Cook according to package instructions, usually about 5-7 minutes, until the tortellini are tender.
- Stir in the fresh spinach and allow it to wilt for about 1 minute before removing the pot from heat.
- Taste and adjust seasoning if necessary before serving.
Notes
You can add your favorite vegetables or beans to customize the soup to your liking.
For a creamier version, stir in a splash of heavy cream just before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.