Tuscan Tortellini Vegetable Soup

Tuscan Tortellini Vegetable Soup

A nice hearty soup for those colder days where you want to grab your favorite blanket and eat away the chill in the air. If the soup will be used for a few days then you may want to cook the tortellini separately and add as needed.  Also if the soup is not used in one sitting you may want to add the spinach to each bowl and ladle the soup over it.

2 Tbsp olive oil

1 1/2 cups chopped carrots 

1 1/2 cups chopped yellow onion

1 cup chopped celery 

2 cups chopped green beans, about 1-inch pieces

2 cups chopped zucchini 

4 cloves garlic, minced

6 cups of vegetable broth

4 cups of tomatoes, diced

1 tsp each dried basil and rosemary, crushed

1/2 tsp dried thyme

Salt and freshly ground black pepper, to taste

1 (9 oz) package 3-cheese tortellini

3 cups packed spinach

Parmesan cheese, freshly grated for serving

1. Heat olive oil in a large pot over medium-high heat.

2. Add carrots, onions, and celery and saute 3 minutes.

3. Add green beans and saute 3 minutes longer.

4. Add zucchini and garlic and saute 1 more minute.

5. Pour in broth and tomatoes.

6. Add basil, rosemary, thyme and season with salt and pepper to taste.

7. Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes.

8. Add tortellini and boil 5-7 minutes longer (If a more brothy soup is desired, then boil pasta separately from soup then add at the end). 

9. Stir in spinach and serve.

10. Serve warm topped with Parmesan cheese.