Description
A delightful and comforting soup that combines cheese tortellini and vegetables for a filling and nutritious meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 (15 oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 (15 oz) can white beans, drained and rinsed
- 1 small zucchini, sliced
- 2 cups baby spinach
- 1 (9 oz) package cheese tortellini (fresh or frozen)
- 1/2 tsp Italian seasoning
- Salt & pepper to taste
- Optional: grated Parmesan for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
- Stir in the diced tomatoes, broth, white beans, sliced zucchini, and Italian seasoning. Let the mixture simmer for about 10 minutes.
- Add the tortellini to the pot and cook according to the package instructions, usually for about 5 to 7 minutes.
- Stir in the baby spinach and cook just until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with grated Parmesan cheese if desired.
Notes
Store leftovers in the refrigerator for 3 to 4 days or freeze for up to 3 months. Add tortellini when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg
Keywords: soup, tortellini, Italian, vegetarian, easy recipe