Tortellini Soup Recipe with Tomatoes and Vegetables
An easy and delicious recipe for Italian tortellini soup with basil and vegetables.
Ingredients
- 1 tablespoon avocado oil, or cooking oil of your choice
- 2 carrots, chopped
- 1 onion, chopped
- 1 stalk celery, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- salt and pepper to your taste
- 3 cups vegetable stock, or chicken stock
- 28 ounces canned tomatoes, chopped or blended
- 8 ounces cheese tortellini, frozen, (or meat tortellini)
Instructions
- In a large saucepan, heat the oil over medium heat. Cook the carrots, onion, celery, basil salt and pepper for about 2 minutes, then add the chopped garlic and cook until the onion is softened, about 5 minutes.
- Add the stock and tomatoes. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
- Add the tortellini as well as zucchini and chick peas if you are using them (see the Optional section below). Simmer until the tortellini are tender and not too firm, about 10 minutes.
- Serve the soup while it's nice and hot. This recipe will make about 8 servings.
Notes
Serving Idea:
Serve the tortellini soup topped with fresh chopped basil and a bit of Parmesan cheese.Optional:
Add even more nutritional value to the soup with a couple of add-ins. You can add either or both of these. They will make the soup even more delicious and nutritious.
1 cup rinsed and drained canned chickpeas1 zucchini, shreddedNutrition
Calories: 153kcalCarbohydrates: 24gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 638mgPotassium: 365mgFiber: 4gSugar: 7gVitamin A: 2975IUVitamin C: 11mgCalcium: 84mgIron: 2mg
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