Vegetarian Tortellini Soup
Recipe information
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Cooking:
5 min.
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Servings per container:
6
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Source:

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.