Cheesy Tortellini Vegetable Soup
Pressed for time? Try this Cheesy Tortellini Vegetable Soup
Have you heard?! I will be releasing TWO new cookbooks in 2021! I am so excited about this milestone in my professional life. It’s been 9 years in the making and I couldn’t be more excited. One thing is for sure, the books will focus on Mexican food, of course!
I can’t give too much details about the books just yet. But I will definitely be updating you here and in my social channels. Also don’t forget to sign up for my newsletter. I won’t spam you. You’ll receive an email from me about once a month letting you know about what is going on in my cookbook writing and recipe development process.
Related recipe: Vinaigrette Pasta Salad
Because it was such a busy week full of conference calls and planning, dinner had to be quick. I whipped up an old family favorite and set up a full dinner spread.
This cheese tortellini vegetable soup can be made with ground beef, “beefy” crumbles and even pieces of sausage. I decided to keep mine full of vegetables and load it up with shredded parmesan cheese.
I know we are in the middle of the summer and in the middle of a very humid heat wave but I had been craving this soup for a while now. It’s ready in under 30 minutes so that wasn’t too much time standing in front of a hot stove for me. It was all worth it.
Thank you so much for supporting my humble little blog these last 9 years. I’m really excited to share my next milestone with you. This could not have happened with out your love and support.
Stay tuned for updates. Sending lots of love your way!
Cheesy Tortellini Vegetable Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 6
Description
This quick and easy bowl of comforting pasta is a mid-week dinner time saver. Made with carrots, celery and baby spinach, it’s packed with veggies and delicious flavor.
Ingredients
1 tablespoon olive oil
1/2 white onion, chopped
3 garlic cloves, minced
1 cup carrots, chopped
1 cup celery, chopped
1 (14.5-ounce) can diced tomatoes, undrained
4 cups vegetable broth
1 cup water
1/2 teaspoon salt
1 (9-ounce) package refrigerated cheese tortellini
1/4 teaspoon ground black pepper
1/4 teaspoon dried red pepper flakes
4 cups baby spinach
Parmesan cheese, finely shredded
Instructions
Heat oil in a 6-quart Dutch oven over medium heat. Add onion and garlic; cook for 2 minutes or until tender. Add carrots, celery, cook for 3 minutes stirring frequently. Add tomatoes, broth, water and salt and bring to a boil.
Add tortellini and cook for 4 minutes or until pasta is al dente. Remove from heat. Season with black pepper and dried red pepper flakes. Stir in fresh spinach. Serve with parmesan cheese.
