vegetable tortellini soup
This is a fast and hearty soup. Serve with salad and crusty bread for a complete meal.
Blue Ribbon Recipe
Whip up this vegetable tortellini soup when you're looking to warm up on a cold day. It's a quick and easy meal idea. Cheese tortellini makes this soup super hearty. Filled with carrots, celery, onion, tomatoes, and spinach, it's loaded with fresh veggies. With Italian herbs, garlic powder, and oregano, it definitely has more of an Italian flare. Cozy and comforting!
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 tablespoon olive oil
- 6-8 cloves garlic, minced
- 3 - carrots, cubed
- 1 - celery rib, chopped
- 1 small onion, chopped
- 1-2 tablespoon beef soup base
- 32 ounces beef broth, reduced sodium
- 1 cup diced tomato
- 1/2-3/4 cup instant potato flakes, dry
- 1 cup fresh spinach, chopped
- 1 teaspoon Italian herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon pepper
- 2 ounces green chiles, diced
- 1 cup tortellini, cheese-stuffed, dried
How To Make vegetable tortellini soup
-
Step 1In a pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve. -
Step 2In 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.
-
Step 3Stir 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 the spinach is wilted 2-3 mins. Yield: 4-6 servings (3-3/4 quarts).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Soups
Tag:
#Quick & Easy
Collection:
Soup's On!
Ingredient:
Pasta
Culture:
American
Method:
Stove Top
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