Description
This delicious tortellini soup is a comforting and hearty meal perfect for any day. Featuring tender tortellini pasta simmered with vibrant mixed vegetables in a flavorful broth, it offers a warm and satisfying dish that’s quick to prepare in just 30 minutes.
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 Oil and Sauté Garlic: In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about one minute until it becomes fragrant, taking care not to burn the garlic.
- Cook Vegetables: Add the mixed vegetables (carrots, spinach, bell peppers) to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly but still retain some freshness.
- Add Broth and Simmer: Pour in the vegetable or chicken broth, increasing the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to let the soup simmer uncovered for 10 minutes, allowing the flavors to meld.
- Cook Tortellini: Stir in the tortellini and cook according to the package instructions, typically 3 to 5 minutes, until the tortellini are tender but not overcooked.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with grated Parmesan cheese for an added layer of flavor.
Notes
- Use fresh tortellini for the best texture; frozen works well too if fresh is unavailable.
- You can customize the vegetables according to your preference or what you have on hand.
- Adding Parmesan cheese at the end enhances the flavor but can be omitted or replaced with a vegan alternative if desired.
- For a protein boost, consider adding cooked chicken or beans to the soup.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
