Vegetable Tortellini Soup

Name: Vegetable Tortellini Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6
Cuisine: American
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

By Debbie Kirk
@goldrushgal

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. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

9 Comments

Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

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
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How to Make Vegetable Tortellini Soup

Step-by-Step

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).

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