Vegetable Tortellini Soup

1
Debbie Kirk

By
@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 votes

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

How to Make Vegetable Tortellini Soup

Step-by-Step

  1. In a pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve
  2. 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.
  3. 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
  4. Yield: 4-6 servings (3-3/4 quarts).

Printable Recipe Card

About Vegetable Tortellini Soup

Course/Dish: Other Soups
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy



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