Tortellini Vegetable Soup

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Even though the weather is getting warmer the nights are still cool.  That means it’s still perfect soup weather.  One of my favorite soups is vegetable.  I like mine with carrots, celery, onions, and potatoes.  Sometimes I add a little beef and other times I leave it vegetarian.  This time I decided to get crazy.  I added tortellini filled with cheese to keep it vegetarian.

I kept the base the same with vegetable broth and tomatoes.   I added my favorite vegetables though next time I want to add spinach because I think it would go perfectly with the tortellini.  While the broth is thin, then tortellini ends up making this a hearty soup perfect for a vegetarian meal.  I like to pair it with fluffy rolls and a salad for a complete meal.

Tortellini Vegetable Soup

 

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Ingredients

• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 carrots, chopped
• 4 garlic cloves, minced
• 1 c. frozen corn
• 4 c. vegetable broth
• 1 small potato, peeled and diced
• 1 t. rosemary
• 1 t. thyme
• ½ t. black pepper
• 2 cans (14½ oz. each) diced tomatoes
• 1 lb. cheese tortellini

Instructions

1. Add oil to Dutch oven and heat over medium heat.
2. Add in onions, celery, carrots, and garlic. Saute for 10 minutes.
3. Add in the corn, vegetable broth, rosemary, thyme, and black pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
4. Stir in the diced tomatoes and cheese tortellini. Cook for 10 minutes. Remove from heat and serve.

Notes

Source: Taste of Home

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