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Vegetable Tortellini Soup

Vegetable Tortellini Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium zucchini, diced
  • 1 1/2 cups frozen cut green beans
  • 1 (14.5 oz) can diced tomatoes
  • 6 cups vegetable broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 9 oz fresh cheese tortellini
  • Grated Parmesan cheese and fresh basil, for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 to 7 minutes until softened.
  2. Stir in garlic, zucchini, frozen green beans, and Italian seasoning, and cook 1 minute. Add diced tomatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer 10 minutes.
  3. Return soup to a gentle boil, add tortellini, and cook 3 to 5 minutes until they float and are tender. Taste and adjust seasoning.
  4. Ladle soup into bowls. Top with grated Parmesan and fresh basil, and serve hot.

Notes

If you plan to have leftovers, consider cooking the tortellini separately and adding them to each bowl. That way the pasta won't soak up all the broth overnight.