Easiest Way to Prepare Yummy Best tortellini soup vegetarian

Best tortellini soup vegetarian. Try Our Vegetarian Soups Crafted with Ingredients You Can Feel Good About Today. This Veggie Tortellini Soup is a warming and comforting dish, perfect for those cool fall or cold winter nights. Super flavorful, incredibly easy to make and very satisfying, this soup is an all-around great recipe for the whole family!

Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Peel the carrot; chop the carrot and celery into bite-sized pieces. In a medium pot over medium heat, bring the broth to a simmer. You can cook Best tortellini soup vegetarian using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Best tortellini soup vegetarian

1. You need 32 oz of vegetable broth.
2. It's 1 can of cream of celery.
3. You need 1 of onion- small and chopped.
4. It's 2 of carrots- peeled and chopped.
5. You need 2 tbsp of olive oil.
6. You need 5 oz of frozen spinach.
7. You need 10 oz of tortellini- i use Bertoli brand, cheese/spinach.
8. You need 1 of shredded parmesan cheese for garnish.
9. You need 1 each of vegetable bullion cube.
10. It's 2 clove of garlic chopped.

Add the frozen vegetables and return to a simmer. If you are feeling a little too hot for soup but still want something similar, you might want to check out my tortellini pasta salad recipe (also vegetarian). Okay, back to the tortellini soup! I start with the best quality ingredients I can find.

Best tortellini soup vegetarian instructions

1. Add olive oil to large stock pot, heat on medium, add onion, carrot, and garlic.
2. Once onion is translucent add spinach (frozen is fine, it'll thaw while cooking) celery soup, veg broth and bouillon..
3. Turn heat to low, simmer for about 45 minutes..
4. Add any seasonings you like. Example- garlic powder, onion powder, red pepper flakes..
5. Add tortellini, cook until done. About 10 minutes. Serve with parmesan, shredded on top.

It really helps the tortellini soup to taste best when you use high quality ingredients. Saute celery, onion, carrots and garlic in oil. Simmer, covered, until vegetables are tender-crisp. In a Dutch oven or soup kettle, saute the onion and celery in oil. Add the broth, corn, carrots, beans, potatoes, basil, thyme and chives; bring to a boil.

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