Vegetable Tortellini Soup
By
Debbie Kirk
@goldrushgal
4
This is a fast hearty soup. Serve with salad and crusty bread for a complete meal.
Blue Ribbon Recipe
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
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1 Tbspolive oil
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6-8 clovegarlic
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3carrots, cubed
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1celery rib
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1small onion chopped
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1-2 Tbspbeef soup base
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32 ozbeef broth, reduced sodium
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1 ctomato diced
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1/2-3/4 cinstant potato flakes, dry
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1 cspinach, fresh chopped
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1 tspItalian herbs
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1/2 tspgarlic powder
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1/2 tsporegano, dried
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1/2 tsppepper
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2 ozgreen chiles, diced
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1 ctortellini, cheese stuffed,dried
How to Make Vegetable Tortellini Soup
- In a pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve
- 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.
- 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
- Yield: 4-6 servings (3-3/4 quarts).
