vegetable tortellini soup

★★★★★ 2
a recipe by
Debbie Kirk
Citrus Heights, CA

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!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4-6
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For vegetable tortellini soup

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

How To Make vegetable tortellini soup

  • Draining cooked cheese tortellini.
    In a pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve.
  • Garlic, carrots, celery, onion, soup base, chilies, tomatoes, and broth in a Dutch oven.
    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.
  • Potato flakes, seasonings, tortellini, and spinach added to Dutch oven.
    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 the spinach is wilted 2-3 mins. Yield: 4-6 servings (3-3/4 quarts).