Hearty tasty soup recipe loaded with cheesy tortellini, lots of fresh veggies and a garlicy broth.
Servings: 6
Prep10minutes
Cook25minutes
Ingredients
2Tbspolive oil
1 1/2cupschopped carrots(about 4)
1 1/2cupschopped yellow onion(1 medium)
1cupchopped celery(about 3 stalks)
2cupschopped green beans, about 1-inch pieces
2cupschopped zucchini(about 2 small)
4clovesgarlic, 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)
1tspeach dried basil and rosemary, crushed
1/2tspdried thyme
Salt and freshly ground black pepper, to taste
1(9 oz) package refrigerated 3-cheese tortellini
3cupspacked spinach
Shredded Romano or Parmesan cheese, for serving
Instructions
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.