How To Make Tuscan Tortellini Vegetable Soup
Serve a nourishing bowl of this tortellini vegetable soup that comes with spinach, green beans, and zucchini cooked in a flavorful broth.
Heat olive oil in a large pot over medium-high heat. Add carrots, onion, and celery and saute for 3 minutes.
Add green beans and saute for 3 minutes longer. Add zucchini and garlic and saute for 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 for 8 minutes.
Add tortellini and boil for 5 to 7 minutes longer (or 2 minutes less than directions listed on the package.) For a more brothy soup, boil the pasta separately from the soup, then add at the end.
Stir in spinach and cook for 2 minutes longer.
Serve warm topped with Romano or Parmesan cheese.
- Calories: 196.88kcal
- Fat: 8.31g
- Saturated Fat: 1.78g
- Trans Fat: 0.05g
- Monounsaturated Fat: 4.64g
- Polyunsaturated Fat: 1.29g
- Carbohydrates: 25.25g
- Fiber: 7.74g
- Sugar: 10.58g
- Protein: 9.77g
- Cholesterol: 2.98mg
- Sodium: 1326.89mg
- Calcium: 140.62mg
- Potassium: 1027.62mg
- Iron: 3.12mg
- Vitamin A: 379.99µg
- Vitamin C: 39.79mg
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