Tortellini & Vegetable Soup, packed with veggies and hearty cheese tortellini, this super simple soup recipe makes for a perfect dinner when you are craving Italian food. A mix of vegetables, simmered with dried basil and whole-wheat cheese (or meat) tortellini in a vegetable broth. Finish each bowl off with a grind or two of fresh black pepper and serve with crusty bread. It’s delicious!
To keep things simple and easy, I use my favorite store-bought cheese tortellini. This dish is endlessly adaptable: Go for ravioli instead of tortellini, use frozen bell pepper and onion instead of fresh, and opt for chicken broth instead of the vegetable. I like to add some hot pepper flakes to enhance the flavor of the dish. However, feel free to increase or scale back the spice level as needed. This vibrant soup is made in one pot, and you can have it on the table in less than half an hour.
To make the Tortellini & Vegetable Soup, you will need the following ingredients:
In a large saucepan or Dutch oven over medium heat heat 1 tablespoon extra-virgin olive oil. Add 2 cups pepper-onion mix, 2 minced garlic cloves and ¼ teaspoon crushed red pepper or to taste. Cook, stirring, for 1 minute.
Add 1 can crushed tomatoes, 1 can broth, 1 ½ cups hot water and 1 teaspoon dried basil or marjoram. Bring to a rolling boil over high heat.
Add 1 package tortellini and cook for 3 minutes less than the package directions specify.
Add 2 cups of diced zucchini and return to a boil. Cook for about 3 minutes until the zucchini is crisp-tender. Season with freshly ground pepper to taste.
Ladle the soup into bowls, serve and enjoy!
This Tortellini & Vegetable Soup is comforting, filling, and yummy. It’s packed with veggies and hearty tortellini, and you can have it on the table in just 25 minutes. Made this? Tag us @cookmerecipes on Instagram and hashtag #cookmerecipes!
Quick and easy tortellini soup! Thanks for sharing healthy recipe.
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