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Tuscan Tortellini Vegetable Soup

Tuscan Tortellini Vegetable Soup
  • Meal


  • Cusine



2 Tbsp olive oil

1 1/2 cups chopped carrots

1 1/2 cups chopped yellow onion

1 cup chopped celery

2 cups chopped green beans

2 cups chopped zucchini

4 cloves garlic

3 cans low-sodium chicken broth or vegetable broth


1 tsp each dried basil and rosemary

1/2 tsp dried thyme

Salt and freshly ground black pepper

1 package refrigerated 3-cheese tortellini

3 cups packed spinach

Shredded Romano or Parmesan cheese


Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and garlic and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste. Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end). Stir in spinach and cook 2 minutes longer. Serve warm topped with Romano or Parmesan cheese.