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Autumn Tortellini Soup

A comforting soup combining tender tortellini and a medley of vibrant vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups tortellini Fresh or frozen tortellini can be used.
  • 4 cups vegetable broth Low-sodium vegetable broth preferred.
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup chopped spinach Fresh spinach is recommended.
  • 1 can diced tomatoes (14.5 oz) Include juice for more flavor.
  • 1 medium onion, diced
  • 2 cloves garlic, minced Freshly minced garlic enhances flavor.
  • 2 tablespoons olive oil For sautéing.
  • to taste Salt and pepper Adjust according to preference.
  • to taste Italian herbs (optional) Add for extra flavor.

Method
 

Preparation
  1. Begin by washing and chopping all your vegetables. Dice the onion, carrots, and celery, and mince the garlic.
Sauté
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it turns translucent, about 3-4 minutes.
  2. Then, add the garlic, carrots, and celery. Sauté until the vegetables are just soft, about another 5 minutes.
Add the Broth
  1. Pour in the vegetable broth and bring it to a gentle simmer. Then add the can of diced tomatoes, including the juice.
Tortellini Time
  1. Toss in the tortellini and let the soup simmer for about 5-7 minutes, or until the tortellini is cooked through.
Spinach and Seasoning
  1. Stir in the chopped spinach, letting it wilt in the hot soup. Season with salt, pepper, and optional Italian herbs.
Serve
  1. Ladle the soup into bowls and garnish with your favorite toppings. Enjoy immediately while it’s piping hot!

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for about 3 months. Reheat gently on the stove over low heat.