Tuscan Tortellini Vegetable Soup

01.21.2015

Today I finally gathered the courage to sit outside so my kids ride their bikes. It’s 35 degrees outside. It was entirely deceiving because it was completely sunny and there’s no longer any snow on the ground. I don’t mind the cold, as long as I’m inside. Inside with a warm bowl of steamy soup.

Tuscan Tortellini Vegetable Soup | Cooking Classy

This soup is a combinations of a few of my favorites. It’s just like this Fresh Spinach Tomato and Garlic Tortellini Soup meets this Minestrone Soup. It’s hearty, it’s filling, it’s most entirely healthy (who says a little cheese ever hurt anyone? Definitely not me! It’s good for the soul) and your whole family will enjoy it! I know I didn’t have a problem finishing off two bowls of it. I would be happy if this were on my menu every week. What more could I ask for? Well this and a fresh loaf of crusty bread. Basically my idea of Heaven. I’m obsessed with cheese tortellini and fresh bread, I could live on the stuff.

Enjoy!

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Tuscan Tortellini Vegetable Soup

5 from 4 votes

Yield: About 6 servings

Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups chopped carrots (about 4)
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 cup chopped celery (about 3 stalks)
  • 2 cups chopped green beans , about 1-inch pieces
  • 2 cups chopped zucchini (about 2 small)
  • 4 cloves garlic , minced
  • 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 diced)
  • 1 tsp each dried basil and rosemary , crushed
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper , to taste
  • 1 (9 oz) package refrigerated 3-cheese tortellini
  • 3 cups packed spinach
  • Shredded Romano or Parmesan cheese , for serving

Instructions

  1. 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.
  2. 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.
  3. Serve warm topped with Romano or Parmesan cheese.
  4. Recipe source: Cooking Classy

53 comments

  • Lucy: It’s fantastic, delicious, awesome good!! I cheated and substituted some of the fresh vegetables for frozen… soup is still terrific. I made enough to fill several one-cup freezer containers making it really easy and time saving, to reach into the freezer and pull out fresh, delicious soup for lunches or dinners. Highly recommend this recipe! April 10, 2018 at 11:53am Reply

    • Jaclyn: Glad you liked this tortellini recipe Lucy! Thanks for the tip! April 10, 2018 at 4:35pm Reply

  • Bishop Of Beats: This soup is great and I’m talking about all of your recipes. You got it going on foreal. January 29, 2018 at 3:30am Reply

  • Ashleigh: It’s great but did anyone do the nutrition on it January 24, 2018 at 7:26pm Reply

  • Jess: Delicious recipe!!! Thank you for sharing! To include protein, I added Nature’s Promise chicken sausage. I also didn’t use the string beans out of preference. Other than that, I followed the recipe and both my husband and I loved it! January 15, 2018 at 4:39pm Reply

  • Patty: I made this and it was awesome, but I cook for one, even though I had 2 bowls. So I froze the rest. What do think is the best way to reheat? December 30, 2017 at 4:08pm Reply

  • kmp: This soup was delicious…flavor was wonderful with the basil, thyme and rosemary. I used orzo pasta instead of tortellini since I had it on hand and was our dinner for three nights. Making it again today! December 29, 2017 at 12:16pm Reply

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