Description
This delicious tortellini soup is a comforting and hearty meal perfect for any day. Combining tender tortellini pasta with a medley of sautéed vegetables simmered in flavorful broth, it delivers warmth and nourishment in just 30 minutes. Easy to prepare and full of vibrant flavors, this soup is a wholesome choice for a quick lunch or dinner.
Ingredients
Scale
Soup Ingredients
- 8 ounces tortellini (fresh or frozen)
- 2 cups mixed vegetables (carrots, spinach, bell peppers), chopped
- 4 cups vegetable or chicken broth
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
Instructions
- Heat Olive Oil and Sauté Garlic: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about one minute until fragrant, taking care not to burn it.
- Add and Cook Vegetables: Add the chopped mixed vegetables (carrots, spinach, bell peppers) to the pot. Cook them for about 5 minutes, stirring occasionally, until they begin to soften slightly.
- Add Broth and Simmer: Pour in 4 cups of vegetable or chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 10 minutes to allow the flavors to meld and vegetables to tenderize.
- Cook Tortellini: Stir in 8 ounces of tortellini and cook according to the package instructions, usually 3 to 5 minutes, until the pasta is tender and cooked through.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with grated Parmesan cheese if desired.
Notes
- You can use either fresh or frozen tortellini depending on availability.
- Feel free to swap or add other vegetables like zucchini, peas, or mushrooms based on preference.
- For a vegetarian version, use vegetable broth; for a richer flavor, chicken broth works great.
- Adding a sprinkle of fresh herbs like basil or parsley can enhance the flavor before serving.
- This soup stores well in the refrigerator for up to 3 days.
