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Vegetable Tortellini Soup

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A hearty soup makes a delicious dinner on these final (potentially) cold nights. There are many variations of the basic tortellini soup recipe. This one is full of nutritious fresh vegetables. Served with a fresh loaf of bread, this will warm everyone at the table.

Vegetable Tortellini Soup

  • 1 tablespoon olive oil
  • 4 carrots, cut into 1/8" slices
  • 3 celery ribs, cut into 3/4" slices
  • 1 onion (1 cup), coarsely chopped
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • 3 cans 14.5 ounces each) vegetable broth
  • 1 package (13 ounces) frozen cheese tortellini
  • 8 ounces (about 6 cups) baby spinach
  1. In a large stockpot, heat oil over medium heat.
  2. Add carrots, celery, onion, Italian seasoning and pepper. Cook, stirring occasionally, until vegetables softened, 5 to 7 minutes.
  3. Stir in broth and bring to a boil.
  4. Add tortellini. Cook according to package directions until tender.
  5. Stir in spinach. Cook until just wilted, about 1 minute.
  6. Sprinkle with Parmesan cheese when served.

Serves 4 to 6.




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