Description
Warm up with this comforting vegetable tortellini soup, brimming with fresh vegetables and hearty pasta. Perfect for chilly nights, it’s a delightful dish that brings family and friends together.
Ingredients
Scale
- 6 cups low-sodium vegetable broth
- 2 cups fresh spinach
- 2 medium carrots, sliced thinly
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes
- 8 oz cheese tortellini (store-bought or homemade)
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped celery and carrots; sauté until slightly softened.
- Stir in minced garlic and cook for one minute until fragrant.
- Pour in the vegetable broth and diced tomatoes; bring to a gentle boil.
- Add tortellini and cook according to package instructions.
- Stir in fresh spinach and Italian seasoning just before the tortellini finishes cooking; simmer until spinach wilts.
- Serve hot, garnished with grated cheese or fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180
- Sugar: 4g
- Sodium: 740mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Customize with seasonal vegetables like zucchini or bell peppers for added flavor. Leftover soup can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove.