Vegetable Soup with Cheese Tortellini
Servings 6
Equipment
- Large Dutch oven
Ingredients
- 1 tbsp olive oil
- ½ cup yellow onion diced
- 2 carrots coarsely chopped
- 2 stalks of celery coarsely chopped
- 4-5 cloves of garlic minced
- 6 cups of vegetable broth or chicken broth
- 1 (15-oz) can of diced tomatoes
- 2 tsp dried basil
- 1 tsp of oregano
- Pinch of crushed red pepper flakes to taste
- Sea salt and fresh cracked black pepper to taste
- 2 small zucchini chopped into bite-size pieces
- 1 small yellow squash chopped into bite-size pieces
- ½ lb. cheese tortellini
- 3 cups sliced fresh spinach
- Asiago or Parmesan cheese grated
Instructions
- Place the olive oil in a Dutch oven over medium heat. Add the onions, carrots, and celery, then cook 4-5 minutes, or until softened.
- Add the seasonings and garlic, then stir constantly for 60 seconds before adding the tomatoes and broth. Let the soup simmer for 30 minutes, stirring occasionally.
- Increase the heat to medium-high, then add the tortellini, zucchini, and squash. Taste and re-season if needed.
- Cook for 10 minutes or until the tortellini is cooked through.
- Stir in spinach and simmer, uncovered, until spinach is wilted and all vegetables are tender, about 1 minute longer.
- Ladle into bowls and sprinkle with Asiago or Parmesan cheese. Enjoy.
- Note: If not serving immediately, add the spinach just before serving to retain the bright color and prevent overcooking.