Description
Warm up with this comforting vegetable tortellini soup, packed with fresh veggies and tender pasta, ideal for cozy nights in.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach
- 1 cup cheese-filled tortellini (fresh or frozen)
- 1 cup sliced carrots
- 1 cup sliced zucchini
- 3 cloves minced garlic
- 1 medium diced onion
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions and minced garlic until fragrant, about 3-4 minutes.
- Add sliced carrots and zucchini; sauté for another 5 minutes until slightly softened.
- Pour in the vegetable broth and bring to a boil while stirring occasionally, about 5 minutes.
- Add tortellini and fresh spinach; cook until tortellini floats, approximately 3-4 minutes.
- Season with salt, pepper, and optional herbs. Serve hot, garnished with grated cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 3g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg
Keywords: - Customize by using seasonal vegetables or your favorites. - For richer flavor, consider using homemade vegetable broth. - Store leftovers in an airtight container for up to three days and reheat gently on the stove.