Tuscan Tortellini Vegetable Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 tbsp olive oil
- 1/2 tsp dried thyme
- 4 cloves garlic ( minced)
- salt and freshly ground black pepper ( to taste)
- 1 1/2 cups chopped yellow onion ((1 medium))
- 3 cups packed spinach
- 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 cans low-sodium chicken broth or vegetable broth
- 2 cans diced tomatoes (i used one regular and one petite
- 1 tsp each dried basil and rosemary ( crushed)
- 1 package refrigerated 3-cheese tortellini
- shredded romano or parmesan cheese ( for serving)
- Carbohydrate 0.0133208333333333 g
- Cholesterol 0 mg
- Fat 1.12654791714911 g
- Fiber 0.00770833333333333 g
- Protein 0.00189791666666667 g
- Saturated Fat 0.155908750066616 g
- Serving Size 1 1 Serving (4g)
- Sodium 0.0339583333429823 mg
- Sugar 0.0056125 g
- Trans Fat 0.0310983333463982 g
- Calories 10 calories
[ { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "Serve warm topped with Romano or Parmesan cheese." }, { "@type": "HowToStep", "text": "Recipe source: Cooking Classy" } ]
