Tuscan Tortellini Vegetable Soup
User Reviews
4.9
39 reviews
Excellent
Tuscan Tortellini Vegetable Soup
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Hearty tasty soup recipe loaded with cheesy tortellini, lots of fresh veggies and a garlicy broth.
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Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups carrot about 4, chopped
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 cup celery about 3 stalks, chopped
- 2 cups Green bean about 1-inch pieces, chopped
- 2 cups zucchini about 2 small, chopped
- 4 cloves garlic , minced
- 3 chicken broth low sodium, or vegetable broth, (14.5 oz) cans
- 2 diced tomatoes 14.5 oz) cans, one regular and one petite diced
- 1 tsp basil crushed, dried, each
- 1 tsp rosemary crushed, dried, each
- 1/2 tsp thyme dried
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 three cheese tortellini refrigerated, (9 oz) package
- 3 cups spinach packed
- Romano cheese for serving, shredded, or parmesan cheese
Instructions
- Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and garlic and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste.
- Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end). Stir in spinach and cook 2 minutes longer.
- Serve warm topped with Romano or Parmesan cheese.
- Recipe source: Cooking Classy
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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