Vegetable Tortellini Soup
This hearty and delicious soup comes together in under 30 minutes
Servings: 8 servings
Ingredients
- 2 tbsp olive oil
- 2 large carrots, diced
- 4 ribs of celery, diced
- 1/2 large yellow onion, diced
- 2 zucchini, quartered lengthwise and sliced
- 2 cloves of garlic, finely minced
- 8 cups chicken stock
- 16 oz refrigerated spinach & cheese ravioli
- 1 cup baby spinach, roughly chopped
- 14 oz canned petite diced tomatoes, drained
- 2 tbsp fresh Italian parsley, chopped
- 1 tsp fresh oregano, chopped
Instructions
- Add the olive oil to a large pot over medium heat. Add the carrots, celery, and onion, and season with salt and pepper. Cook for about 2-3 minutes, then add the zucchini. Sauté the vegetables until they’re soft.
- Add the garlic and cook for a minute more until it becomes fragrant.
- Pour in the chicken stock and bring to a boil. Stir in the spinach and tortellini. Cook for about 4 minutes until the tortellini is tender.
- Add the tomatoes, parsley, and oregano, and immediately remove from the heat. Taste for seasoning and add salt and pepper as needed.
- Ladle into bowls to serve and top with grated Parmesan cheese.
Notes
- You can substitute the chicken stock with chicken broth, but we prefer the flavor of the stock for this recipe.
- Use whatever flavor of tortellini you prefer. This will even work with ravioli.
- If you want to add additional protein, pick up a rotisserie chicken, shred the meat, and add in the last step. If it has been refrigerated, be sure to heat the meat through.
- The leftovers are excellent for lunch the next day!
- Dice the carrots, celery, and onion in advance. Store them together in an airtight container in the refrigerator until you are ready to use.
Nutrition
Calories: 325kcal | Carbohydrates: 43g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 717mg | Potassium: 622mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3369IU | Vitamin C: 18mg | Calcium: 157mg | Iron: 3mg
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