Description
A comforting and nourishing soup loaded with fresh vegetables and creamy cheese tortellini in a rich vegetable broth, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 package (9 oz) cheese tortellini
- 2 cups leafy greens (such as spinach or kale)
- to taste Salt
- to taste Black pepper
- 1 tablespoon Italian seasoning
Instructions
- Chop all your vegetables: dice the onion, garlic, carrots, bell pepper, and zucchini.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3–5 minutes until the onions become translucent.
- Stir in the diced carrots, bell peppers, and zucchini. Cook for an additional 5 minutes until they begin to soften.
- Pour in the vegetable broth and add the can of diced tomatoes with their juices. Stir and increase the heat until it reaches a boil.
- Once boiling, add the cheese tortellini. Lower the heat and let it simmer for about 5–8 minutes, or until the tortellini is cooked to your desired level of tenderness.
- When the tortellini is cooked, fold in the leafy greens. Stir until they are wilted, which should take just a couple of minutes.
- Season with salt, black pepper, and Italian seasoning to taste. Adjust flavors to preference.
- Ladle the soup into bowls and serve warm. Garnish with fresh herbs or a sprinkle of Parmesan cheese, if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: Veggie Tortellini Soup