A hearty and flavorful vegetable tortellini soup that brings the best of the garden to your kitchen. Packed with colorful veggies, tender tortellini, and aromatic herbs, this soup is a wholesome and satisfying meal for any day.
Ingredients: 1 tbsp olive oil. 1 onion, chopped. 2 carrots, sliced. 2 celery stalks, diced. 3 cloves garlic, minced. 6 cups vegetable broth. 1 can 14 oz diced tomatoes. 1 tsp dried oregano. 1 tsp dried basil. 1/2 tsp dried thyme. Salt and pepper to taste. 1 zucchini, diced. 1 cup green beans, chopped. 1 cup frozen corn. 1 package 9 oz cheese tortellini. 2 cups spinach, chopped. 1/4 cup fresh parsley, chopped. Grated Parmesan cheese for serving.
Instructions: Put olive oil in a big pot and heat it over medium-low heat. Chop up the onion, then slice the carrots, dice the celery, and mince the garlic. Cook the vegetables in oil until they are soft. Mix in the tomato chunks, oregano, basil, thyme, salt, and pepper. Then add the vegetable broth. Bring to a low boil. Put in frozen corn, chopped green beans, and diced zucchini. Let it cook for 10 minutes. Add the cheese tortellini and cook as directed on the package. Cut up some spinach and fresh parsley and add them. Add the spinach and cook for another two to three minutes, until it wilts. Check the seasoning and make changes if needed. Grate some Parmesan cheese on top and serve hot. Have fun with your tasty Veggie Tortellini Soup!
Prep Time: 15 minutes
Cook Time: 25 minutes
Mueble Sartec
