Veggie-Loaded Tortellini Soup

$- Olive oil - Onion - Garlic - Carrots - Celery - Zucchini - Bell pepper - Green beans - Spinach For a veggie-loaded tortellini soup, fresh ingredients are key. Start with a good olive oil. It adds flavor and helps cook the onions. Dice one medium onion and two cloves of garlic. Their aroma brings life to the dish. Next, chop two medium carrots and two celery stalks. They provide crunch and sweetness. Prepare one zucchini and one bell pepper. You can choose any color for the bell pepper. These veggies add color and flavor. Lastly, chop one cup of green beans and gather two cups of fresh spinach. Spinach wilts down and adds nutrients. - Diced tomatoes - Vegetable broth - Tortellini For the canned and packaged ingredients, grab one can of diced tomatoes with juice. They add richness to the soup. Use six cups of vegetable broth for a hearty base. Don’t forget the tortellini! One package of refrigerated tortellini, either cheese or vegetable, brings this soup together. They cook quickly and soak up the flavors. - Dried oregano - Dried basil - Salt and pepper - Grated Parmesan cheese Seasoning makes all the difference. You need one teaspoon each of dried oregano and dried basil. They add depth to the flavor. Always include salt and pepper to taste. For garnish, sprinkle some grated Parmesan cheese on top. It adds a creamy finish and extra taste. This veggie-loaded tortellini soup is simple and satisfying. The mix of fresh and canned ingredients creates a warm bowl of comfort. For the full recipe, check the detailed instructions. 1. In a large pot, heat the olive oil over medium heat. 2. Add the diced onion and sauté for about 3-4 minutes until it turns soft and clear. 3. Next, stir in the minced garlic and cook for one minute. This will make your kitchen smell great! 4. Add the diced carrots and celery. Sauté for about 5 minutes until they start to soften. 5. Incorporate the diced zucchini, bell pepper, and green beans. Cook for another 5 minutes while stirring. 6. Pour in the diced tomatoes with their juice and add the vegetable broth. Stir well to mix everything. 7. Season the soup with oregano, basil, salt, and pepper. Bring it to a gentle boil, then lower the heat. Let it simmer for 15 minutes. 1. After the soup has simmered, add the tortellini. Cook according to the package instructions, usually 3-5 minutes. 2. Make sure the tortellini is well-cooked. It should be soft and tender, but not mushy. 1. Just before serving, stir in the fresh spinach. Cook until it wilts, which takes about 1-2 minutes. 2. Taste the soup and adjust seasoning if needed before serving it hot. You can find the complete steps in the Full Recipe. Enjoy your cooking! You can switch up the veggies based on what’s in season. For example, use squash in summer or root veggies in winter. Feel free to mix in broccoli, kale, or peas. These swaps keep your soup fresh and exciting. If you need gluten-free options, look for gluten-free tortellini. Many stores sell it now, and it cooks up just like regular pasta. This way, everyone can enjoy the soup without worries. For better sautéing, keep your heat at medium. This helps the veggies cook evenly without burning. Stir them often, so they get soft and sweet. To avoid overcooking the tortellini, add it at the end of cooking. Follow the package instructions closely, as it cooks quickly. You want it tender but not mushy. Pair your soup with crusty bread. It’s perfect for dipping and adds a nice texture. A slice of warm bread makes the meal feel cozy and complete. For a pretty presentation, serve the soup in bowls. Top with grated Parmesan and a few fresh basil leaves. This adds color and makes the dish look gourmet. You can find the full recipe to make this delicious meal. {{image_2}} You can easily boost this soup's protein. Adding beans or lentils works great. Use canned beans for a quick option. Lentils add a nice texture and flavor too. If you prefer meat, try diced chicken or sausage. Cook the meat before adding it to the soup. This adds depth to the flavor and makes it hearty. Want to spice things up? Chili flakes can add a kick to your soup. Just a pinch can change the whole dish. For a bright flavor, squeeze some lemon juice in before serving. It lifts the taste and makes the soup refreshing. To ensure a fully plant-based soup, skip the cheese topping. You can still enjoy rich flavors without it. For a vegan-friendly option, use vegetable broth and check your tortellini. Make sure it’s free of eggs. This way, everyone can enjoy this delicious meal. Don't forget to check the Full Recipe for all the details! To keep your Veggie-Loaded Tortellini Soup fresh, use airtight containers. Make sure to cool the soup to room temperature first. Then, pour it into containers, leaving some space at the top. This helps with expansion when freezing. Store the containers in the fridge for easy access. If you plan to eat it within a few days, refrigeration works great. For long-term storage, freeze the soup. Use freezer-safe containers or bags. Label them with the date so you know how long it's been stored. When you're ready to eat, let it thaw in the fridge overnight. Reheat on the stove over low heat for the best texture. Stir often and add a splash of broth, if needed, to keep it creamy. In the fridge, your soup lasts about 3 to 5 days. If you freeze it, it can stay good for up to 3 months. Look for signs that the soup has gone bad. If you see any mold or if it smells sour, it's best to throw it out. Always trust your senses; they guide you well in the kitchen. Yes, you can use frozen vegetables. They are quick and easy. Frozen veggies often come pre-chopped, which saves time. They keep their nutrients well, too. However, fresh vegetables have better texture and taste. If you use frozen, just add them a bit earlier in the cooking process. To spice up your soup, try adding red pepper flakes. Start with a pinch and adjust to your taste. You can also add diced jalapeños for a fresh kick. Another option is to use spicy sausage tortellini. These simple changes will bring heat to your bowl. I recommend using cheese tortellini for a creamy flavor. If you prefer a lighter taste, vegetable tortellini works well too. Both options blend nicely with the soup. Your choice depends on your mood and dietary needs. Yes, you can adapt this recipe for slow cooking. Start by sautéing the onion and garlic in a pan. Then, add all the vegetables and broth to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the tortellini in the last 30 minutes of cooking. Tortellini cooks quickly, usually in 3-5 minutes. Look for them to float to the top of the soup. They should be tender but not mushy. Taste a piece to check for doneness. This simple check ensures a perfect bite every time. This soup recipe uses fresh and canned ingredients for great flavor. We covered each step, from preparing to cooking and serving. Don’t forget to explore tips for substitutions and variations to suit your taste. Storing and reheating leftovers properly ensures you enjoy this dish later. With simple answers to common questions, you're ready to make a delicious soup. Enjoy cooking, and may your soup bring warmth and joy to your table!$

Veggie-Loaded Tortellini Soup

Craving a warm and hearty meal? Try this Veggie-Loaded Tortellini Soup that’s bursting with flavor and packed with fresh vegetables and savory tortellini. Perfect for busy weeknights or a cozy weekend dinner, this simple recipe is sure to be a family favorite. Discover step-by-step instructions and tips to customize it to your taste.

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 zucchini, diced

1 bell pepper (any color), diced

1 cup green beans, chopped

1 can (14 oz) diced tomatoes, with juice

6 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 package (9 oz) refrigerated tortellini (cheese or vegetable)

2 cups fresh spinach

Grated Parmesan cheese for serving (optional)

Instructions

In a large pot, heat the olive oil over medium heat.

Add the diced onion and sauté for about 3-4 minutes until translucent.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the diced carrots and celery. Sauté for about 5 minutes until they begin to soften.

Incorporate the diced zucchini, bell pepper, and green beans into the pot. Cook for another 5 minutes, stirring occasionally.

Pour in the diced tomatoes with their juice and add the vegetable broth. Stir well to combine.

Season the soup with oregano, basil, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 15 minutes.

Add the tortellini to the pot and cook according to the package instructions (usually 3-5 minutes).

Just before serving, stir in the fresh spinach until wilted, about 1-2 minutes.

Taste and adjust seasoning if needed before serving hot.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

- Presentation Tips: Serve the soup in bowls, topped with a sprinkle of grated Parmesan cheese and a few fresh basil leaves for a touch of color. Enjoy with crusty bread on the side for dipping!