Tuscan Tortellini Vegetable Soup

Tuscan Tortellini Vegetable Soup

Today I finally gathered the courage to sit outside so my kids ride their bikes. It’s 35 degrees outside. It was entirely deceiving because it was completely sunny and there’s no longer any snow on the ground. I don’t mind the cold, as long as I’m inside. Inside with a warm bowl of steamy soup.

This soup is a combinations of a few of my favorites. It’s just like this Fresh Spinach Tomato and Garlic Tortellini Soup meets this Minestrone Soup. It’s hearty, it’s filling, it’s most entirely healthy (who says a little cheese ever hurt anyone? Definitely not me! It’s good for the soul) and your whole family will enjoy it! I know I didn’t have a problem finishing off two bowls of it. I would be happy if this were on my menu every week. What more could I ask for? Well this and a fresh loaf of crusty bread. Basically my idea of Heaven. I’m obsessed with cheese tortellini and fresh bread, I could live on the stuff.

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups chopped carrots (about 4)
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 cup chopped celery (about 3 stalks)
  • 2 cups chopped green beans, about 1-inch pieces
  • 2 cups chopped zucchini (about 2 small)
  • 4 cloves garlic, minced
  • 3 (14.5 oz) cans low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (I used one regular and one petite diced)
  • 1 tsp each dried basil and rosemary, crushed
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 (9 oz) package refrigerated 3-cheese tortellini
  • 3 cups packed spinach
  • Shredded Romano or Parmesan cheese, for serving
Read the whole recipe on Cooking Classy