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! This is a fast and hearty soup. Serve with salad and crusty bread for a complete meal.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Other Soups Yield: 6 Servings
Ingredients :
- 1 tablespoon(s) olive oil
- 6-8 clove(s) garlic
- minced
- 3 - carrots
- cubed
- 1 - celery rib
- chopped
- 1 small onion
- chopped
- 1-2 tablespoon(s) beef soup base
- 32 ounce(s) beef broth
- reduced sodium
- 1 cup(s) diced tomato
- 1/2-3/4 cup(s) instant potato flakes
- dry
- 1 cup(s) fresh spinach
- chopped
- 1 teaspoon(s) Italian herbs
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) oregano
- dried
- 1/2 teaspoon(s) pepper
- 2 ounce(s) green chiles
- diced
- 1 cup(s) tortellini
- cheese-stuffed
- dried
Intructions :
- 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. Sautu00e9 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 the spinach is wilted 2-3 mins. Yield: 4-6 servings (3-3/4 quarts).
Rated 5/5 based on 80 Reviews
Keyword : recipe-American-Other Soups-Stove Top