Tuscan Tortellini Vegetable Soup Recipe

Tuscan Tortellini Vegetable Soup Recipe

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.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes

Serves:

Ingredients

  • 2tbspolive oil
  • cupscarrots,chopped
  • cupsyellow onion,(1 medium), chopped
  • 1cupcelery,(about 3 stalks), chopped
  • 2cupsgreen beans,chopped, about 1 inch pieces
  • 2cupszucchini,(about 2 small), chopped
  • 4clovesgarlic,minced
  • 43.5ozlow sodium chicken broth,(3 cans), or vegetable broth
  • 29ozdiced tomatoes,(2 cans)
  • 1tspeach dried basil and rosemary,crushed
  • ½tspthyme,dried
  • salt and freshly ground black pepper,to taste
  • 9oz3-cheese tortellini,(1 pkg), refrigerated
  • 3cupsspinach,packed
  • shredded Romano cheese,or parmesan cheese, for serving

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add carrots, onion, and celery and saute for 3 minutes.

  2. Add green beans and saute for 3 minutes longer. Add zucchini and garlic and saute for 1 more minute.

  3. Pour in broth and tomatoes. Add basil, rosemary, thyme, and season with salt and pepper to taste.

  4. Bring to a gentle boil, then reduce heat to medium and allow to boil for 8 minutes.

  5. 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.

  6. Stir in spinach and cook for 2 minutes longer.

  7. Serve warm topped with Romano or Parmesan cheese.

Nutrition

  • 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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