Step-by-Step Guide to Prepare Any-night-of-the-week Vegetable Tortellini Soup

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vegetable tortellini soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

In a medium pot over medium-high heat, bring the broth to a gentle boil. Add the frozen vegetables and return to a gentle boil. Tortellini Vegetable Soup Tomatoes, carrots, green beans, potatoes, corn and celery are the perfect complements to convenient frozen tortellini in this heartwarming soup. Add a crusty loaf of bread and a green salad, and dinner is ready in no time. —Deborah Hutchinson Enfield, Connecticut The cheese tortellini and seasonings, like basil and oregano, are what make this a traditional Italian dish.

Vegetable Tortellini Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Vegetable Tortellini Soup is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have vegetable tortellini soup using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable Tortellini Soup:

1. Take to taste Salt and pepper
2. Get 1 package vegtable broth
3. Make ready 1 squash
4. Get 1 pack mushrooms
5. Prepare 1 pack tortellini, flavor of your choice
6. Prepare 2 zucchini
7. Prepare Raw spinach
8. Take Celery
9. Make ready Pearl onions

Great for just about any night of the week. Add a pinch of salt, stir to combine. In a Dutch oven, saute carrots and onion in oil until onion is tender. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper.

Instructions to make Vegetable Tortellini Soup:

1. Chop zucchini, squash, celery, spinach mushrooms, peel pearl onions.
2. Combine ingredients with pepper and salt in pot with vegetable broth cover and set at a low-medium heat
3. Cook until squash and zuccini are falling apart. Then add in tortellini and spinach. Cover and cook until tortellini is done.
4. Enjoy :)

In a Dutch oven, saute carrots and onion in oil until onion is tender. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Tortellini pasta is the upgrade your soups have been waiting for. These delicious stuffed pasta dumplings are so versatile. You can serve them up in a salad, on their own with a little sauce, or my personal winter favorite: tortellini soups.

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