10 minutes
Prep Time
50 minutes
Cook Time
6
Number of Servings
What to do:
- In a large pot, heat olive oil over medium high heat. Add onion, celery, carrots, string beans, garlic, oregano, and red pepper flakes. Cook until vegetables begin to soften (5-7 minutes) and stir occasionally. Season with salt and pepper.
- Add the vegetable broth in and bring heat to a gentle boil and allow vegetables to cook for 5 minutes. (Optional: Add 1-2 cups of cooked, shredded chicken breasts for extra protein.)
- Add the tortellini to the gently boiling soup and cook for 5-7 minutes, or according to package instructions.
- Stir in the diced tomatoes and spinach leaves. Cook for another 3-5 minutes.
Vegetable Tortellini Soup
This soup is packed with delicious goodness and high in nutrients! Perfect for a cold winter day!
Nutrition Facts
What you will need:
- 1 Tbsp. olive oil
- 1 yellow or white onion, large
- 2 celery stalks, medium to large
- 3 whole carrots, medium to large
- 1 lb. string beans
- 3 garlic cloves
- 1 Tbsp. dried oregano leaves
- 1 tsp. red chili peppers flakes
- 8 cups low-sodium vegetable broth
- 10 oz. cheese-filled tortellini
- 14.50 oz. diced tomatoes, canned, low sodium/no salt added
- 4 oz. spinach leaves
- 1/4 tsp. salt
- 1 tsp. ground black pepper
