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TV Personality, Chef, Cookbook Author, Blogger, Spokesperson, Nutritionist
Hello friends, and welcome to my kitchen! I'm excited you're here, and I'm thrilled to share my recipes, tips, and strategies with you. My goal is to make your culinary journey easier, quicker, and a lot more delicious!
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What an unbelievable bowl of awesome! Cheesy tortellini pasta, basking in an herby broth with chunks of tomatoes, carrots, celery, onion, and garlic. Also swimming in the tortellini pool? Tender and vibrant baby spinach leaves. A showering of parmesan cheese and dinner is served. One pan easy, and ready in less than 30 minutes.
I can't stop staring at this amazing soup, and I already had the joy of eating it. It's totally vegetarian, and loaded up with a variety of vegetables. Speaking of veggies, this recipe is a great way to clean our your produce drawer and freezer - toss in any vegetable you have handy. Frozen peas, corn, and green beans would be a nice addition. As would fresh zucchini, summer squash, asparagus, and snap peas.
I love how there are two types of cheese at play here. First, there's the cheese inside the pasta - which is creamy, smooth, and buttery. Then, there's the addition of parmesan cheese at the end, which adds distinct salty, nutty notes. They play well together in the soup sandbox.
About the tortellini: I used the refrigerated variety, but shelf-stable works too.
About the spinach: I used fresh baby spinach leaves, but you can swap in frozen chopped spinach if that's easier for you.
Tortellini Vegetable Soup
1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped red, white, or yellow onion
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and ground black pepper
6 cups vegetable broth or chicken broth
15-ounce can diced tomatoes, regular or fire-roasted
8 ounces tortellini of choice
2 packed cups baby spinach leaves (or 10-ounces frozen chopped spinach)
Grated parmesan cheese for serving
Chopped fresh parsley for serving, optional
Instructions:
Heat the oil in a large stock pot over medium-high heat. Add the carrots, celery, onion, and garlic and cook for 3 to 5 minutes, until soft. Add the Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the broth and tomatoes and bring to a simmer. Add the tortellini and cook for 7 to 10 minutes (read the package directions for the cooking time) until the pasta is tender. Stir in the spinach and cook for 1 minute, until the leaves wilt.
Season the soup with salt and pepper.
Ladle the soup into bowls, top with parmesan and parsley (if using) and serve.
Serves 4
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