Vegetarian Tortellini Soup
Ingredients
-
1
tablespoon
olive oil
-
1
medium
yellow onion, diced
-
1
medium
green bell pepper, diced
-
2
large
carrots, diced
-
2
stalks
celery, diced
-
½
teaspoon
salt
-
3
cloves
garlic, minced
-
1
medium
zucchini, sliced into half moons
-
1
teaspoon
dry basil
-
1
teaspoon
oregano
-
½
cup
red wine
-
1
can (13.5 ounces)
tomato sauce
-
1
can (13.5 ounces)
crushed tomatoes with juices
-
4
cups
vegetable broth
-
1
cup
water
-
12
ounces
cheese tortellini
-
2
tablespoons
fresh chopped parsley
-
2
cups
spinach
-
to taste
red pepper flakes for topping
-
to taste
Parmesan for topping
Instructions
- Heat a Dutch oven over medium-high heat and add olive oil.
- Sauté onions, bell pepper, carrots, and celery with salt until onions are translucent.
- Add garlic, zucchini, basil, and oregano, cooking until fragrant.
- Pour in red wine, tomato sauce, crushed tomatoes, vegetable broth, and water; stir and bring to a boil.
- Add tortellini and parsley, then reduce heat and simmer until tortellini is tender.
- Stir in spinach and serve garnished with parsley and Parmesan.
Nutrition Facts (estimated)
Servings
6 servings
Calories
294
Total fat
8g
Total carbohydrates
43g
Total protein
13g
Sodium
901mg
Cholesterol
22mg
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