Description
A warm and comforting autumn tortellini soup made with seasonal vegetables and rich broth.
Ingredients
Scale
- 2 cups tortellini
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach
- Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Stir in garlic and cook for 1 minute.
- Add vegetable broth, diced tomatoes, thyme, basil, salt, and pepper. Bring to a simmer.
- Add tortellini and cook according to package instructions.
- Stir in spinach until wilted.
- Serve hot and top with Parmesan cheese.
Notes
- Feel free to add other seasonal vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well; use an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Autumn Tortellini Soup, Soup, Italian Soup, Vegetarian Soup