Description
Warm up with this delightful vegetable tortellini soup, brimming with vibrant veggies and tender tortellini. Perfect for cozy nights or quick dinners, it’s a nourishing bowl of happiness.
Ingredients
Scale
- 4 cups vegetable broth
- 8 oz cheese-filled tortellini (fresh or frozen)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup zucchini, diced
- 2 cups spinach or kale
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- red pepper flakes to taste (optional)
Instructions
- Wash and chop the carrots, celery, zucchini, and garlic into bite-sized pieces.
- In a large pot over medium heat, drizzle olive oil and sauté minced garlic until fragrant (about 1 minute). Add chopped carrots and celery.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat to simmer, stirring occasionally to meld flavors.
- Add tortellini once the broth is bubbling; cook according to package instructions (about 5-7 minutes).
- Stir in fresh spinach or kale just before serving until wilted.
- Taste and season with Italian herbs or red pepper flakes as desired. Serve warm with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 4g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 5mg
Keywords: Feel free to substitute any seasonal vegetables you have on hand. For enhanced flavor, consider using homemade vegetable broth. Leftovers can be stored in an airtight container for up to three days; reheat gently.