Tortellini Soup (#9)

This recipe is very simple in flavor, and VERY simple to make!  I wish I had taken more notes on each recipe that I already made.  From what I remember, this could have used a little more spice.  Soup warms me up during the cold winter, even though it’s not that cold here in California.  As you can probably already tell, I rarely cook meat but sometimes I get sick of eating so many beans/legumes.  The tortellini make this soup more filling than a traditional broth based soup.  I added a spoonful of pesto onto each bowl of soup because in my opinion, pesto makes everything taste better.


1 T olive oil

1 medium yellow onion, diced

2 tsp minced garlic

1 carrot, peeled and chopped small

2 ribs of celery, chopped

8 oz sliced mushrooms

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp crushed red pepper flakes

14 oz can diced no salt added tomatoes

32 oz low sodium vegetable stock

3 oz baby spinach, chopped

9 oz package cheese tortellini

1/2 cup grated parmesan cheese



Heat oil over medium heat in a large soup pot.  Add onions and sauté for ~5 minutes.  Add garlic and cook an additional minute.

Add carrots, celery, mushrooms, oregano, thyme, red pepper flakes and cook ~6 minutes.

Add tomatoes and broth, bring to a boil.  Reduce heat to simmer, 10-12 minutes.  Add spinach and tortellini, cook 6 minutes.  Stir in cheese.

Spoon into bowls and top with a dollop of pesto.

Original source found here


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