Tortellini Vegetable Soup
By Maria Lichty
Updated March 26, 2019
The weather is finally cooler here in Utah. We had a good rainstorm over the weekend that brought cooler temperatures and it looks like they are here to stay. I am not a fan of the cold, but I don’t mind the fall’s chilly, brisk air. I love wearing jeans, sweatshirts/sweaters, and wrapping up in blankets.
I also like making foods that warm the soul and this soup certainly does that. I just made this recipe up on the spot. I used the veggies we had at home, added in some broth, canned tomatoes, fresh rosemary, and cheese tortellini. It turned out really great. It is Josh’s new favorite! He ate it all and is begging for more:)
Tortellini Vegetable Soup
Recipe from Two Peas and Their Pod
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Red pepper flakes, just a dash
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 1 red pepper, chopped
- 3-4 fresh tomatoes, chopped
- 14 ounces diced tomatoes
- 28 ounces vegetable broth
- 2 cups water
- 3 teaspoons chopped fresh rosemary
- 12 ounces cheese tortellini (fresh or frozen)
- 2-3 cups chopped fresh spinach
- Salt and Pepper, to taste
Instructions
- Heat olive oil in a large pot over medium/high heat. Add onion and garlic. Cook until tender. Stir in red pepper flakes. Add in zucchini, squash, red pepper and cook until soft. Add in chopped fresh tomatoes. Cook briefly.
- Stir in canned tomatoes, broth, and water.
- Add in rosemary. Let simmer for 10-15 minutes.
- Stir in tortellini and spinach. Cook until the tortellini is soft and cooked all the way through.
- Season with salt and pepper. Enjoy!
