Tuscan Tortellini Vegetable Soup
Try this Tuscan Tortellini Vegetable Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains pasta
contains dairy
- salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1/2 tsp dried thyme
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/2 cups chopped carrots (about 4)
- 1 cup chopped celery (about 3 stalks)
- 2 cups chopped green beans about 1-inch pieces
- 2 cups chopped zucchini (about 2 small)
- 3 (14.5 oz) cans low-sodium chicken broth or vegetable broth
- 2 (14.5 oz) cans diced tomatoes (i used one regular and one petite
- 1 tsp each dried basil and rosemary crushed
- 1 (9 oz) package refrigerated 3-cheese tortellini
- 3 cups packed spinach
- shredded romano or parmesan cheese for serving
- Carbohydrate 1.11532083333333 g
- Cholesterol 0 mg
- Fat 1.14321458381578 g
- Fiber 0.077708330154419 g
- Protein 0.213897916666667 g
- Saturated Fat 0.158875416733283 g
- Serving Size 1 1 serving (5g)
- Sodium 26.4392916666763 mg
- Sugar 1.03761250317891 g
- Trans Fat 0.0361316666797314 g
- Calories 15 calories
Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and garlic and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste.Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end). Stir in spinach and cook 2 minutes longer.Serve warm topped with Romano or Parmesan cheese.Recipe source: Cooking Classy
