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Tuscan Tortellini Vegetable Soup




Source of Recipe


internet


Recipe Introduction


tasty soup recipe loaded with cheesy tortellini, lots of fresh veggies and a garlicy broth.min · 296 cals · 6 servs


List of Ingredients





2 tablespoons
Olive Oil
1 ½ cups
Carrots (chopped, about 4)
1 ½ cups
Yellow Onion (chopped, 1 medium)
1 cup
Celery (chopped, about 3 stalks)
2 cups
Green Beans (chopped, about 1-inch pieces)
2 cups
Zucchini (chopped, about 2 small)
4 cloves
Garlic (minced)
3 (14.5 ounces) cans
Vegetable Broth (or low-sodium chicken broth)
2 (14.5 ounces) cans
Tomatoes (diced, I used one regular and one petite diced)
1 teaspoon each
Dried Basil And Rosemary (crushed)
½ teaspoon
Dried Thyme
add
Salt (and freshly ground black pepper)
1 (9 ounce) package
Refrigerated 3-Cheese Tortellini
3 cups
Spinach (packed)
add
Parmesan Cheese (or Shredded Romano, for serving)

Recipe



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.