Vegetable Tortellini Soup
Servings: 4 servings
Ingredients
for the soup:
- 2 tablespoons frying oil
- 1 medium onion
- 2 large carrots
- 1 stalk celery
- 3 cloves garlic
- 2 teaspoons Italian or French herbs
- 1 (14 oz/400ml) can crushed tomatoes
- 5 cups vegetable broth
- 1 medium zucchini
- big handful green beans 150g
- 1 lb (450g) fresh cheese tortellini
- salt and pepper
to serve:
- grated Parmesan
- chopped parsley
- crunchy baguette with butter
Instructions
- Prepare all the vegetables: dice the onion, finely chop garlic, cut the carrots, celery, and zucchini into 1/2-inch (1 cm) cubes, trim the ends of the green beans then into 2-3 parts.
- Heat the oil in a large pot over medium-low heat. Add the onion, carrots, and celery. Cook for a couple of minutes until slightly soft. Add the garlic and herbs, cook for 1 minute, stirring.
- Add crushed tomatoes and broth. Bring to a boil and simmer for 10 minutes.
- Add the zucchini and green beans, bring to a boil, simmer for 8 minutes or until the vegetables are soft.
- Cook the tortellini according to the manufacturer's instructions. I used fresh tortellini and needed to simmer them only for 2 minutes. If your tortellini need more cooking time, add them earlier.
- Season the soup with salt and pepper. Serve sprinkled with chopped parsley and grated Parmesan. It's also great with buttered crunchy baguette on the side.
- Enjoy!
Notes
- You can freely modify the ingredients and add other vegetables you have on hand. Other tortellini flavors like spinach ricotta or prosciutto would also work well.
- This soup reheats very well, but the tortellini left in the soup will become very soft and not al dente like freshly cooked.
- You can also freeze it for up to 3 months. Don't freeze it if you've used frozen tortellini.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 552kcal