With the weather being cold dreary and a little snowy this weekend I wanted to make a cozy soup. Plus we have family here and I know my sister-in-laws love soup. I am fairly certain everyone that is here this weekend has had most of my staple soups. I wanted to do something a little different. When I went shopping I found some small premade tortellini. I don’t think I would have made this with large tortellini; not easy to get a spoonful of veggies and broth with a huge piece of pasta. I guess you could use a larger spoon.
I used three cheese filled tortellini but you could use whatever you like and can find. This soup comes together pretty quickly; which I love. It probably took me longer to cut up all the veggies than it did to put this together and bring it to the table.
Cheese Tortellini Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 medium zucchini diced
- 4 medium carrots sliced
- 4-6 cloves garlic minced
- 2 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- ¼ teaspoon crushed red pepper
- 1-2 packages cheese tortellini
- 8+ cups chicken broth
- 1 package spinach
- Kosher salt and black pepper to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the carrots and onions. Cook until soft stirring occasionally. About 5 minutes.
- Add the zucchini, garlic, tomato paste, Italian seasoning and red pepper flakes. Cook for a minute.
- Add the broth, bring to a boil, reduce to a simmer for about 10-15 minutes. You want the vegetables to be tender.
- Add the tortellini and spinach, cook for about 5-10 minutes until the tortellini cooks through. Taste the soup and adjust seasoning,