Name: Vegetarian Tortellini Soup
Prep time: 5 min
Cook time: 5 min
Yield: 6
Ingredients: 1 tablespoon extra virgin olive oil -; 1 large yellow onion, chopped -; 2 stalks celery, chopped -; 2 cloves garlic, minced -; 1 (14.5-ounce) can fire roasted diced tomatoes -; 1 (8-ounce) can tomato sauce -; 1 tablespoon tomato paste -; 1 (15.5-ounce) can cannellini beans, drained and rinsed -; 4 cups vegetable stock -; 1 tablespoon Italian seasoning -; 3 sprigs fresh thyme -; 1 teaspoon salt -; 1/2 teaspoon ground black pepper -; 1 (9-ounce) package store-bought cheese tortellini -; 3 heaping cups baby spinach, roughly chopped -; 1 tablespoon balsamic vinegar -; 1/3 cup shaved fresh parmesan cheese -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Tortellini Soup

1. 1 tablespoon extra virgin olive oil -

2. 1 large yellow onion, chopped -

3. 2 stalks celery, chopped -

4. 2 cloves garlic, minced -

5. 1 (14.5-ounce) can fire roasted diced tomatoes -

6. 1 (8-ounce) can tomato sauce -

7. 1 tablespoon tomato paste -

8. 1 (15.5-ounce) can cannellini beans, drained and rinsed -

9. 4 cups vegetable stock -

10. 1 tablespoon Italian seasoning -

11. 3 sprigs fresh thyme -

12. 1 teaspoon salt -

13. 1/2 teaspoon ground black pepper -

14. 1 (9-ounce) package store-bought cheese tortellini -

15. 3 heaping cups baby spinach, roughly chopped -

16. 1 tablespoon balsamic vinegar -

17. 1/3 cup shaved fresh parmesan cheese -

How to cook deliciously - Vegetarian Tortellini Soup

1. Stage

Sauté the vegetables: In a 5-quart Dutch oven set over medium heat, heat the olive oil. Add the onion and celery and sauté until the vegetables begin to soften, about 5 minutes. Add garlic and sauté until fragrant, 1 or 2 minutes.

2. Stage

Add the tomatoes, stock, and seasoning: Add the diced tomatoes, tomato sauce, tomato paste, beans, and vegetable stock. Stir to combine. Stir in the Italian seasoning, thyme, salt, and black pepper.

3. Stage

Simmer the soup: Increase the heat to medium-high and bring the soup to a boil. Once boiling, lower heat to medium-low and simmer uncovered for 15 minutes.

4. Stage

Add tortellini and finish the soup: Stir in the tortellini and spinach. Cook for 5 minutes or until the tortellini is heated through. Check package instructions for the proper cook time. Stir in the balsamic vinegar.

5. Stage

Serve: Scoop out the thyme stems and discard them. Ladle soup into serving bowls and top each bowl with about 1 tablespoon of shaved parmesan cheese.