This vegetable tortellini soup was an easy to throw together dinner that was meat-free – but not vegetarian – because I used chicken stock. you could VERY easily use water or vegetable stock if you like to make it a vegetarian meal.
Cooking the tortellini in the soup gave it that creamy tomato soup look, but the flavor was outta sight – definitely a great cold night’s dinner or lunch!
Easy Vegetable Tortellini Soup
Rate this recipe
2 quarts chicken stock or broth
1/2 medium onion, chopped
1 clove garlic, minced
1 20oz can whole peeled tomatoes, I love good San Marzanos in this (Cento brand)
2 stalks celery, sliced
3 large carrots, halved and sliced
1 zucchini, cut into 1/2" cubes
1 16oz bag frozen tortellini
1 c fresh spinach
Pour your stock in a large dutch oven.
Add in all the chopped vegetables, garlic and the tomatoes in their sauce, i smush the tomatoes up with my hands, or you can cut them if you like.
When the carrots are completely cooked, add in the tortellini and bring back to a boil.
When the tortellini are cooked, turn off the heat and mix in the spinach.
Serve right away, my hubby loves to put grated parmesan cheese on top.
Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.