Vegetable Tortellini Soup
Cheese tortellini with carrots, celery, spinach in a warm and soothing vegetable broth!
Servings: 4
Ingredients
- 2 T olive oil
- 1 medium onion small diced
- 2 garlic cloves minced
- 5 medium large carrots small diced
- 3 celery stalks small diced
- 1/2 t Bragg's Sprinkle & Herb Seasoning *
- 8 cups vegetable broth I use Better Than Bouillon vegetable base
- 6 oz bag fresh baby spinach roughly chopped
- 9 oz package cheese stuffed tortellini fresh or frozen
- Salt & black pepper to taste
- Freshly chopped parsley
- Freshly grated Parmesan cheese
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onion, garlic, carrots & celery. Saute until the onions are translucent, around 5 minutes, stirring occasionally .
- Add the seasoning and cook for 30 seconds.
- Add the vegetable broth and bring to a boil. Lower the heat to simmer allowing the veggies to become tender, about 10 -15 minutes.
- Add the tortellini and cook according to the package directions. 2 minutes before the tortellini i done, add the spinach.
- Remove from heat & serve topped with fresh chopped parsley and grated Parmesan cheese!
- Enjoy!
Notes
* You can alternatively use a mixture of 1/4 t dried thyme & 1/4 t Italian seasoning