Description
This comforting tortellini soup is a delightful blend of tender pasta and vibrant mixed vegetables simmered in a savory broth. Perfect for a quick and satisfying meal that warms you up on any day.
Ingredients
Scale
Soup Ingredients
- 8 ounces tortellini (fresh or frozen)
- 2 cups mixed vegetables (carrots, spinach, bell peppers)
- 4 cups vegetable or chicken broth
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
Instructions
- Heat the 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 it becomes fragrant, being careful not to let it burn.
- Cook the vegetables: Add the 2 cups of mixed vegetables (carrots, spinach, bell peppers) to the pot. Cook them for 5 minutes, stirring occasionally until they soften slightly.
- Add broth and simmer: Pour in 4 cups of vegetable or chicken broth and 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.
- Cook the tortellini: Stir in the 8 ounces of tortellini and cook according to package instructions, usually 3-5 minutes, until the tortellini are tender but not overcooked.
- Season and serve: Taste the soup and adjust with salt and pepper as needed. Serve the soup hot, garnished generously with grated Parmesan cheese for added flavor.
Notes
- Use fresh tortellini for the best texture, but frozen works well too.
- Feel free to substitute or add other vegetables like zucchini or peas based on preference.
- To make it vegetarian, use vegetable broth instead of chicken broth.
- For a heartier meal, add cooked chicken or beans.
- The soup stores well in the fridge for up to 3 days but is best eaten fresh due to the tortellini texture.
