Description
A hearty, broth-based soup packed with a variety of vegetables and cheese tortellini, perfect for a satisfying weeknight meal.
Ingredients
Scale
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 (9 ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the vegetable broth and add the diced tomatoes (with their juice), Italian seasoning, basil, and pepper. Bring the mixture to a boil.
- Reduce the heat and simmer for 10 minutes, allowing the carrots and celery to become tender.
- Add the zucchini and yellow squash to the pot. Simmer for 5 minutes.
- Stir in the refrigerated tortellini. Cook according to package directions, usually 3 to 5 minutes, until the tortellini float and are cooked through.
- Remove the pot from the heat. Stir in the fresh spinach until it wilts into the soup.
- Serve immediately, topping each bowl with grated Parmesan cheese.
Notes
- You can substitute fresh vegetables with 1 cup of frozen mixed vegetables added during step 4.
- For a richer flavor, use chicken broth instead of vegetable broth.
- Add 1/2 cup of cooked, shredded chicken or white beans for extra protein.
- Stir in 1 tablespoon of fresh lemon juice at the end to brighten the flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 8
- Sodium: 750
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 5
- Protein: 14
- Cholesterol: 18