Ingredients
Method
Preparation
- Start by chopping your vegetables—dice the onion and zucchini, and slice the carrot. Mince the garlic and set everything aside.
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3-4 minutes.
- Toss in the sliced carrots and cook for another 4 minutes until they begin to soften.
- Stir in the diced zucchini and cook for another 3 minutes until it becomes tender.
- Add the vegetable broth and bring the mixture to a boil.
- Once boiling, add the tortellini to the pot and cook according to package directions, usually about 5-7 minutes.
- Stir in the spinach and dried herbs. Cook for another 2 minutes until the spinach wilts. Season it with salt and pepper to taste.
- Ladle your soup into bowls, topping each serving with grated Parmesan and fresh basil if desired.
Notes
Substitutions: Feel free to use a different stuffed pasta like gnocchi or ravioli. Cooking your vegetables longer can enhance flavor, but avoid overcooking the tortellini for the best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.