Categorized:
- Healthy
- Main Dish
- Soups
Tagged:
- basil
- carrots
- celery
- chicken broth
- garlic
- green beans
- olive oil
- onions
- parmesan
- rosemary
- spinach
- thyme
- tomatoes
- tortellini
- vegetable broth
- zucchini
Tuscan Tortellini Vegetable Soup
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups chopped carrots (about 4)
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 cup chopped celery (about 3 stalks)
- 2 cups chopped green beans , about 1-inch pieces
- 2 cups chopped zucchini (about 2 small)
- 4 cloves garlic , minced
- 3 (14.5 oz) cans low-sodium chicken broth or vegetable broth
- 2 (14.5 oz) cans diced tomatoes (I used one regular and one petite diced)
- 1 tsp each dried basil and rosemary , crushed
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper , to taste
- 1 (9 oz) package refrigerated 3-cheese tortellini
- 3 cups packed spinach
- Shredded Romano or Parmesan cheese , for serving
Instructions
- 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.
- Recipe source: Cooking Classy
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