Servings
Font
Back
Tuscan Tortellini Vegetable Soup
4.9 from 39 votes

Tuscan Tortellini Vegetable Soup

Hearty tasty soup recipe loaded with cheesy tortellini, lots of fresh veggies and a garlicy broth.

Prep Time
10 mins
Cook Time
25 mins
Servings: 6
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Serve warm topped with Romano or Parmesan cheese.
  4. Recipe source: Cooking Classy