Vegetable Tortellini Soup
By
Debbie Kirk
@goldrushgal
1
This is a fast hardy soup. Serve with salad and crusty bread for a complete meal.
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.
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
How to Make Vegetable Tortellini Soup
- 1In pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve
- 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
- 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 tortellini is tender and spinach is wilted. 2-3 mins
- 4Yield: 4-6 servings (3-3/4 quarts).
