Description
A warm and hearty soup featuring cheese tortellini, seasonal vegetables, and a savory broth. Perfect for cool autumn days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup butternut squash, cubed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 9 ounces cheese tortellini
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic. Cook for 3 minutes until softened.
- Stir in carrots, celery, and butternut squash. Cook for 5 minutes.
- Pour in vegetable broth and diced tomatoes. Add thyme, rosemary, salt, and pepper.
- Bring soup to a boil. Reduce heat and simmer for 15 minutes.
- Add tortellini. Cook according to package directions, about 5 to 7 minutes.
- Stir in spinach. Cook for 2 minutes until wilted.
- Serve hot. Top with Parmesan cheese if desired.
Notes
- Use gluten-free tortellini for a gluten-free version.
- Add cooked chicken or sausage for extra protein.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 11 g
- Cholesterol: 15 mg