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
- 2 quarts chicken stock or broth
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1 20 oz 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 16 oz 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.