Tortellini Soup

By Tracy

4 Person

28 Minutes

341 Calories

The recipe features a flavorful broth made from crushed fire roasted tomatoes and vegetable stock and each bowl is packed with tasty veggies like onion, carrots, and spinach. To take things to the next level, I’ve seasoned it with garlic, thyme, basil, and oregano, plus an optional dusting of grated parmesan cheese on top. Amidst all this awesomeness is tasty three-cheese tortellini, which takes this soup to next-level greatness. This delicious vegetarian soup also makes a great heat and eat option for work lunches.

Ingredients

Tsaty Toppings

Fresh torn basil
Crush red pepper flakes
Freshly grated parmesan cheese

1 oz. Fresh baby spinach
9 oz. Refrigerated cheese tortellini
1/4 tsp. Pepper
1/4 tsp. Salt
1/8 tsp. Dried oregano
1/4 tsp. Dried basil
1/4 tsp. Dried thyme
28 oz. Canned crushed firoasted tomatoes
2 cups Vegetable stock
1 Medium yellow onion
1 tbsp. Olive oil

Method

01

Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
02

Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
03

Add onion and carrots. Stir-fry until tender, approx. 5-6 minutes, adding garlic towards the very end.
04

Add 2 cups of veggie stock, crushed tomatoes, thyme, oregano, and basil and stir to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
05

Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.
06

Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it's hot!

Related Tags

Tortellini Soup

4.5

( By Tracy )

01 Information

Grade easy
Serving 4 servings
Calorie 341 Kcal
Prep Time 8 Mins
Cook Time 20 Mins
Total Time 28 Mins

02 Ingredients

Tsaty Toppings

Fresh torn basil

Crush red pepper flakes

Freshly grated parmesan cheese

1 oz. Fresh baby spinach

9 oz. Refrigerated cheese tortellini

1/4 tsp. Pepper

1/4 tsp. Salt

1/8 tsp. Dried oregano

1/4 tsp. Dried basil

1/4 tsp. Dried thyme

28 oz. Canned crushed firoasted tomatoes

2 cups Vegetable stock

1 Medium yellow onion

1 tbsp. Olive oil

03 Method

Step 1

Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.

Step 2

Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.

Step 3

Add onion and carrots. Stir-fry until tender, approx. 5-6 minutes, adding garlic towards the very end.

Step 4

Add 2 cups of veggie stock, crushed tomatoes, thyme, oregano, and basil and stir to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.

Step 5

Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.

Step 6

Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it's hot!

04 Author

Tracy

88 Recipes

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