Vegetable Tortellini Soup

Debbie Kirk

By
@goldrushgal

This is a fast hardy soup. Serve with salad and crusty bread for a complete meal.


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Rating:

Comments:

Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
If you have some serious meat-eaters at your table, you could easily add cubed beef to this terrific recipe. That said, we loved this soup on its own. It's filling enough to be a wonderfully easy quick meal idea.

Ingredients

1 Tbsp
olive oil
6-8 clove
garlic
3
carrots, cubed
1
celery rib
1
small onion chopped
1-2 Tbsp
beef soup base
32 oz
beef broth, reduced sodium
1 c
tomato diced
1/2-3/4 c
instant potato flakes, dry
1 c
spinach, fresh chopped
1 tsp
italian herbs
1/2 tsp
garlic powder
1/2 tsp
oregano, dried
1/2 tsp
pepper
2 oz
green chiles, diced
1 c
tortellini, cheese stuffed,dried

Directions Step-By-Step

1
In pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve
2
In a Dutch oven heat oil add garlic, carrots, celery, and onion. Sauté 8-10 mins. Add soup base, chilies, tomatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender
3
Stir in the potato flakes, Italian herbs, garlic powder, oregano and pepper, return to a boil, cook slightly until a little thickened 1-2 mins.. Add tortellini and spinach heat until tortellini is tender and spinach is wilted. 2-3 mins
4
Yield: 4-6 servings (3-3/4 quarts).

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy