Vegetable Tortellini Soup
A hearty vegetarian soup filled with cheese tortellini, mixed vegetables, and Italian seasonings in a flavorful broth.
Equipment
- Large pot
Ingredients
For the Soup
- 1 Tablespoon olive oil
- 1/2 yellow onion chopped
- 2 ribs celery chopped
- 2 cloves garlic minced
- 14.5 oz diced tomatoes undrained
- 2 cups frozen mixed vegetables carrots, peas, corn, green beans
- 2 bay leaves
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried rosemary
- 2 teaspoons Italian seasoning
- 4 cups vegetable broth or low sodium chicken broth
- 2 teaspoons Better than Bouillon Vegetable Base optional but recommended for richer flavor
- salt and freshly ground black pepper to taste
- 10 ounces cheese tortellini refrigerated kind
- freshly grated parmesan cheese for topping, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
- Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
- Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
- Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves. Serve warm with a little parmesan cheese sprinkled on top, if desired.
Nutrition
Calories: 353kcalCarbohydrates: 58gProtein: 17gFat: 8gSaturated Fat: 2gCholesterol: 17mgSodium: 339mgPotassium: 1630mgFiber: 10gSugar: 20gVitamin A: 3185IUVitamin C: 75.7mgCalcium: 307mgIron: 8.6mg
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