Tortellini Vegetable Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
1
medium
onion, chopped
-
3
cloves
garlic, minced
-
1
dash
red pepper flakes
-
1
medium
zucchini, chopped
-
1
medium
yellow squash, chopped
-
1
medium
red pepper, chopped
-
3-4
fresh
tomatoes, chopped
-
14
ounces
diced tomatoes
-
28
ounces
vegetable broth
-
2
cups
water
-
3
teaspoons
chopped fresh rosemary
-
2-3
cups
chopped fresh spinach
-
Salt and Pepper
to taste
The tortellini
-
12
ounces
cheese tortellini (fresh or frozen)
Instructions
- Heat olive oil in a large pot over medium/high heat.
- Add onion and garlic, cooking until tender.
- Stir in red pepper flakes.
- Add zucchini, squash, and red pepper, cooking until soft.
- Add chopped fresh tomatoes and cook briefly.
- Stir in canned tomatoes, broth, and water.
- Add rosemary and let simmer for 10-15 minutes.
- Stir in tortellini and spinach, cooking until tortellini is soft.
- Season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
6
Calories
275
Total fat
10g
Total carbohydrates
37g
Total protein
11g
Sodium
802mg
Cholesterol
22mg
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