Best Veggie Tortellini Soup (Printable Version)

A wholesome blend of tortellini, garden vegetables, and savory herbs for a cozy meal.

# Everything You’ll Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 1 bell pepper, chopped (any color)
06 - 1 zucchini, diced
07 - 2 cups fresh spinach leaves

→ Liquids and Canned Goods

08 - 4 cups vegetable broth
09 - 1 can (14.5 oz) diced tomatoes with juices

→ Pantry

10 - 1 tablespoon olive oil
11 - 1 teaspoon dried basil
12 - 1 teaspoon dried oregano
13 - Salt and black pepper, to taste

→ Pasta

14 - 9 ounces fresh or frozen cheese or vegetable tortellini

→ Garnish

15 - Grated Parmesan cheese, optional

# Steps to Cook:

01 - Warm olive oil in a large pot over medium heat.
02 - Add diced onion and minced garlic; cook 2-3 minutes until onion is translucent.
03 - Stir in diced carrots and celery; sauté for 5 minutes until they begin to soften.
04 - Incorporate chopped bell pepper and diced zucchini; cook for an additional 3 minutes while stirring.
05 - Pour in vegetable broth and diced tomatoes with their juices; bring to a gentle boil.
06 - Stir in dried basil, dried oregano, salt, and pepper; allow to simmer for 10 minutes to develop flavors.
07 - Add tortellini and cook according to package directions, typically 3 to 5 minutes.
08 - During the last minute of cooking, fold in fresh spinach leaves until wilted.
09 - Adjust seasoning as needed, then ladle into bowls and garnish with grated Parmesan if desired.

# Extra Suggestions:

01 - Customize vegetable selection based on availability and preference.
02 - This dish stores well refrigerated, making it ideal for meal prep.
03 - To make vegan, omit Parmesan cheese or replace with a plant-based alternative.

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