Tuscan Tortellini Vegetable Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 tbsp olive oil
- 1/2 tsp dried thyme
- 4 cloves garlic ( minced)
- salt and freshly ground black pepper ( to taste)
- 1 1/2 cups chopped yellow onion ((1 medium))
- 3 cups packed spinach
- 1 1/2 cups chopped carrots ((about 4))
- 1 cup chopped celery ((about 3 stalks))
- 2 cups chopped green beans (, about 1-inch pieces)
- 2 cups chopped zucchini ((about 2 small))
- 3 cans low-sodium chicken broth or vegetable broth
- 2 cans diced tomatoes (i used one regular and one petite
- 1 tsp each dried basil and rosemary ( crushed)
- 1 package refrigerated 3-cheese tortellini
- shredded romano or parmesan cheese ( for serving)
- Carbohydrate 0.0133208333333333 g
- Cholesterol 0 mg
- Fat 1.12654791714911 g
- Fiber 0.00770833333333333 g
- Protein 0.00189791666666667 g
- Saturated Fat 0.155908750066616 g
- Serving Size 1 1 Serving (4g)
- Sodium 0.0339583333429823 mg
- Sugar 0.0056125 g
- Trans Fat 0.0310983333463982 g
- Calories 10 calories
My Simple Tuscan Tortellini Vegetable Soup
As a busy working mom, finding time to cook a healthy and delicious meal can feel like a monumental task. But I've discovered that even the simplest recipes can be incredibly satisfying, and this Tuscan Tortellini Vegetable Soup is a perfect example. It's a hearty, flavorful soup that's surprisingly easy to put together, and it’s become a weeknight staple in our home.
The beauty of this recipe lies in its versatility. I often adapt it based on what's fresh and in season at the market. Sometimes I add extra zucchini or bell peppers, other times I swap out the chicken broth for vegetable broth, making it a completely vegetarian-friendly meal. The key is the fragrant blend of herbs – basil, rosemary, and thyme – which creates a truly delicious Tuscan aroma that fills the kitchen.
The preparation is straightforward. It starts with a simple sauté of onions, carrots, and celery – a classic mirepoix – which forms the base of the soup's flavor. Then come the green beans and zucchini, adding both texture and color. I use canned diced tomatoes for convenience, but feel free to use fresh if you have them on hand. And of course, the star of the show: the cheese tortellini! I love the creamy, cheesy filling that adds a touch of richness and heartiness to the soup.
One thing I've learned over the years is the importance of good quality ingredients. Using fresh herbs makes a noticeable difference, as does using a good quality broth. Don't be afraid to experiment with different types of broth or even add a splash of white wine for extra depth of flavor.
This soup is not only quick and easy to make but also incredibly satisfying. It's packed with vegetables, providing a healthy dose of vitamins and nutrients. The tortellini adds a delightful touch of comfort, and the parmesan cheese topping brings it all together. It's the perfect meal for a chilly evening or a busy weeknight – and a recipe I know I'll be making again and again.
Serving Suggestions:
This soup is delicious as is but you can enhance it further.
- Crustini: Serve with toasted bread or crustini for dipping.
- Greens: A sprinkle of fresh parsley or chives would add a lovely touch of freshness.
- Lemon Zest: A touch of lemon zest adds brightness to the soup.
- Spicy Kick: Add a pinch of red pepper flakes for a hint of heat.
- Chicken: For extra protein, add some cooked shredded chicken.
I hope you enjoy this recipe as much as I do. It's a testament to the fact that simple doesn't have to mean boring. With just a few fresh ingredients and a little bit of love, you can create a truly delicious and nourishing meal.
Don't be afraid to experiment and adjust it to your own preferences. Happy cooking!
Step-by-step
- Heat olive oil in a large pot over medium-high heat.
- Add carrots, onion and celery and saute 3 minutes.
- Add green beans and saute 3 minutes longer.
- Add zucchini and garlic and saute 1 more minute.
- Pour in broth and tomatoes.
- Add basil, rosemary, thyme and season with salt and pepper to taste.
- Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes.
- Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end).
- Stir in spinach and cook 2 minutes longer.
- Serve warm topped with Romano or Parmesan cheese.
