Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups diced carrots
- 2 cups diced celery
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 package (9 ounces) cheese tortellini
- 4 cups fresh spinach
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onion and garlic, sauté until softened.
- Pour in vegetable broth and add carrots and celery; bring to a boil.
- Add diced tomatoes, basil, and oregano; simmer for 10 minutes.
- Stir in tortellini and cook according to package instructions.
- In the last minute of cooking, add fresh spinach and cook until wilted.
- Season with salt and pepper to taste before serving.
Notes
- Feel free to add more vegetables like zucchini or bell peppers.
- This soup is great for freezing; just add the tortellini when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg