Recipe: Vegetable Tortellini Soup

This soup is basically a minestrone soup where there are no beans and the plain pasta has been replaced by tortellini. In other words it’s delicious and just as simple to make as a vegetable soup. The tortellini makes the soup quite a substantial meal to eat but if you feel the need to add beans, I don’t think they would make the dish worse.

Vegetable Tortellini Soup
Serves 4
  1. 1 tablespoon butter
  2. 3 ribs celery, chopped
  3. 3 carrots, diced
  4. 1 cup chopped white onion
  5. 1 large yellow squash, diced
  6. 2 small/medium zucchini, diced
  7. 4 cups chicken broth
  8. 28 ounces canned tomatoes
  9. 1 teaspoon Italian seasoning
  10. 1/2 teaspoon dried oregano
  11. 1/4 teaspoon black pepper
  12. 4 teaspoons garlic powder
  13. 9-12 ounce package tortellini (fresh OR dried)
  1. In a large soup pot melt the butter and add the vegetables and saute until the onion is clear, about 7-10 minutes.
  2. Add the broth, crushed tomatoes, seasonings, and bring to a slow boil stirring frequently.
  3. Add the tortellini and simmer until the pasta is fully cooked.
Adapted from Samantha's Kitchen
Mab Made Food