Tortellini Vegetable Soup Hearty and Flavorful Dish

Ingredients

• 8 oz cheese tortellini
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 4 cups vegetable broth
• 1 cup canned diced tomatoes (with juices)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• to taste salt and pepper
• 2 cups fresh spinach
• for serving grated Parmesan cheese (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Stir in the minced garlic and cook for another minute till fragrant.
3. Add sliced carrots, zucchini, and chopped red bell pepper to the pot. Cook for about 5-7 minutes, stirring occasionally until vegetables are slightly softened.
4. Pour in the vegetable broth and add the canned diced tomatoes, basil, oregano, salt, and pepper. Bring the soup to a boil.
5. Once boiling, reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
6. Add the cheese tortellini to the soup and cook according to the package instructions (typically 3-5 minutes) until tender.
7. Stir in the fresh spinach until wilted, about 2 minutes. Adjust seasoning if needed.
8. Serve hot, garnished with grated Parmesan cheese if desired.