Description
Warm your soul with this comforting vegetable and tortellini soup, brimming with fresh ingredients and vibrant flavors that make every spoonful a delight.
Ingredients
Scale
- 1 cup cheese tortellini
- 4 cups low-sodium vegetable broth
- 1 cup diced canned tomatoes (fire-roasted for extra flavor)
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 cups fresh spinach
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, bring the vegetable broth to a boil.
- Stir in the diced tomatoes, carrots, and celery; cook for about 5 minutes until vegetables begin to soften.
- Add the tortellini; reduce heat to a simmer and cook according to package instructions (about 5 minutes).
- Fold in the fresh spinach and minced garlic; allow to wilt for an additional 2 minutes.
- Season the soup with salt and pepper to taste before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 200
- Sugar: 5g
- Sodium: 850mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added flavor, consider incorporating herbs like basil or oregano. - If you prefer a spicier kick, add red pepper flakes during cooking. - This soup stores well in an airtight container in the fridge for up to three days.