Vegetable Tortellini Soup

Loop & Dash

This hearty and delicious soup comes together in under 30 minutes

Servings: servings

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.

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!

PREP AHEAD

Dice the carrots, celery, and onion in advance. Store them together in an airtight container in the refrigerator until you are ready to use.

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