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Here are the key ingredients you will need to make a veggie-loaded tortellini soup: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 2 stalks celery, chopped - 1 bell pepper (any color), diced - 1 zucchini, diced - 1 cup spinach, chopped - 1 can (14 oz) diced tomatoes, with juice - 6 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 9 oz fresh or frozen cheese tortellini - Grated Parmesan cheese for serving (optional) - Fresh parsley or basil for garnish This recipe uses fresh and pantry ingredients. You can swap out some veggies if you want. For example, add green beans or kale instead of zucchini. You can also mix in leftover veggies from your fridge. The soup is very flexible, so feel free to get creative! For the full recipe, check out the instructions provided above. Enjoy your cooking adventure! 1. Start with a large pot and heat 1 tablespoon of olive oil over medium heat. 2. Add 1 diced medium onion. Sauté it for 3-4 minutes until it turns clear. 3. Next, mix in 2 minced garlic cloves. Cook for 1 more minute. Watch it closely to avoid burning. 4. Now, add 2 sliced carrots and 2 chopped celery stalks. Sauté these for about 5-6 minutes until they soften. 5. Toss in 1 diced bell pepper and 1 diced zucchini. Stir well and cook for 4-5 minutes. You want them tender but not mushy. 6. Pour in 1 can of diced tomatoes with their juice, along with 6 cups of vegetable broth. Add 1 teaspoon each of dried oregano and basil. Season with salt and pepper. 7. Bring the mixture to a boil. Once it bubbles, turn down the heat. Let it simmer for 10-15 minutes. This helps the flavors mix well. 8. Add 9 oz of fresh or frozen cheese tortellini. Cook them as per package instructions, usually 3-5 minutes until they float. 9. Stir in 1 cup of chopped spinach. Let it wilt in the hot soup for a couple of minutes. 10. Taste your soup and adjust the seasoning if needed. 11. Ladle the soup into bowls. Top it with grated Parmesan cheese and fresh parsley or basil if you like. The heat should start at medium for sautéing. This lets the veggies soften. Once the soup boils, lower the heat to simmer. Simmering is key! It blends the flavors and makes the soup rich. Keep it at a low boil for best results. For images or videos, show each step. Start with the pot of veggies, then the boiling soup, and finally, the finished dish. The soup should look bright and colorful with tender veggies and floating tortellini. The aroma will make it hard to wait! To make your veggie-loaded tortellini soup even tastier, try adding some herbs and spices. I suggest: - Spices: Add a pinch of red pepper flakes for heat. A dash of smoked paprika adds depth. - Herbs: Fresh thyme or rosemary can enhance the soup's aroma. You can also mix in fresh basil at the end for brightness. For protein, consider: - Beans: White beans or chickpeas will add fiber and protein. - Meats: Shredded rotisserie chicken or diced sausage can make it heartier. Getting the right soup consistency is key. Here are my tips: - Consistency: If the soup seems too thick, add more vegetable broth until you reach your desired texture. A little extra broth can make a big difference. - Tortellini doneness: Cook the tortellini until they float to the top. This means they are ready. Don’t overcook them, or they can become mushy. Pair your soup with these options to make it a full meal: - Bread: Serve with crusty bread or garlic bread for dipping. - Salad: A light green salad can balance the meal. For garnishes, I recommend: - Cheese: Top with grated Parmesan for a rich flavor. - Herbs: Fresh parsley or basil adds a pop of color and freshness. This is where the magic of the soup really shines. Enjoy the full recipe for all the details! {{image_2}} You can make this soup fit your diet easily. For gluten-free options, look for gluten-free tortellini. Many stores offer great alternatives made from rice or quinoa. They taste just as good! If you want a vegan version, swap the cheese tortellini for a plant-based option. You can also skip the Parmesan cheese on top or use a vegan cheese alternative. This keeps the soup tasty and friendly for all diets. Using seasonal vegetables can make this soup even better! In spring, add peas or asparagus. In summer, try fresh corn or green beans. In fall, sweet potatoes add a nice touch. In winter, root vegetables like parsnips work well. If you have leftover veggies, toss them in! Almost any vegetable can work. Just make sure to cut them into small pieces so they cook evenly. Changing the broth can change the whole soup. Instead of vegetable broth, try mushroom broth for a richer taste. Chicken broth also adds a nice depth, if you’re not keeping it vegan. For garnishing, you can use different types of cheese. Besides Parmesan, try mozzarella or feta. Each cheese adds its own unique flavor, making your soup even more special. For the full recipe, check the earlier section! Store your veggie-loaded tortellini soup in an airtight container. This keeps it fresh and tasty. The ideal temperature is below 40°F (4°C). When you want to reheat, pour the soup into a pot. Heat it on low until it warms up. Stir often to avoid sticking. You can also use a microwave for quick reheating. Just make sure to cover the bowl to prevent splatters. To freeze the soup, let it cool completely first. Pour it into freezer-safe containers. Leave some space at the top for expansion. Seal the containers tightly. Label them with the date for easy tracking. When you are ready to enjoy it, take a container from the freezer. Thaw it in the fridge overnight. For reheating, use a pot over low heat. Stir it until hot. You can also microwave it if you prefer. Your veggie-loaded tortellini soup stays fresh in the fridge for about 4-5 days. In the freezer, it can last up to 3 months. Just remember, the longer it sits, the more the flavors may change. Always check for any signs of spoilage before eating. What is the best type of tortellini to use? I recommend using cheese tortellini. It adds a nice, creamy flavor. You can also try meat tortellini for a heartier soup. Fresh tortellini cooks faster than frozen, so keep that in mind. Can I use frozen vegetables in the soup? Yes, you can use frozen vegetables. They are easy and save time. Just add them straight to the pot. They will cook and blend well with the other ingredients. How to make it spicier? Add crushed red pepper flakes or a dash of hot sauce. You can also include fresh jalapeños for a kick. Start with a little and taste as you go. Tips for making a larger batch? To make more soup, double all the ingredients. Use a larger pot for cooking. Adjust the cooking time as needed, but keep an eye on the tortellini. General health benefits of the ingredients This soup is packed with veggies! Carrots, spinach, and tomatoes provide vitamins and fiber. Olive oil adds healthy fats. The tortellini gives you carbs for energy and some protein. Caloric content per serving Each serving has about 300-350 calories. This can change based on the tortellini type and added cheese. It’s a filling meal that won’t weigh you down. For the full recipe, check the previous section! This blog post about Veggie-Loaded Tortellini Soup gives you a solid recipe and tips. You learned about different ingredients, cooking steps, and how to make it just right. We explored variations for diets and seasons, plus storage tips to keep your soup fresh. With these ideas, you can make a tasty soup that fits your needs. Enjoy creating your own version and sharing it with others. Happy cooking!

Veggie-Loaded Tortellini Soup

Looking for a delicious and nutritious meal? Try my Veggie-Loaded Tortellini Soup! This easy recipe combines fresh vegetables and cheesy tortellini for a comforting bowl of goodness. Perfect for busy nights, it allows for creativity with ingredient swaps and variations. Follow my step-by-step guide, and enjoy tips to make it just right. Click through to explore the full recipe and start your cooking adventure!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, sliced

2 stalks celery, chopped

1 bell pepper (any color), diced

1 zucchini, diced

1 cup spinach, chopped

1 can (14 oz) diced tomatoes, with juice

6 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

9 oz fresh or frozen cheese tortellini

Grated Parmesan cheese for serving (optional)

Fresh parsley or basil for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.

    Stir in the minced garlic and cook for an additional minute, being careful not to burn the garlic.

      Add the sliced carrots and chopped celery to the pot. Sauté for 5-6 minutes until they begin to soften.

        Toss in the diced bell pepper and zucchini, stirring to combine. Cook for another 4-5 minutes until the vegetables are tender.

          Stir in the diced tomatoes (with their juice), vegetable broth, dried oregano, dried basil, and season with salt and pepper. Bring the mixture to a boil.

            Once boiling, reduce the heat and allow the soup to simmer for about 10-15 minutes to let the flavors meld together.

              Add the tortellini to the pot, cooking according to the package instructions (usually about 3-5 minutes until they float to the top).

                Stir in the chopped spinach and allow it to wilt in the hot soup for a couple of minutes.

                  Taste and adjust seasoning as needed before serving.

                    Ladle the soup into bowls, and top with grated Parmesan cheese and a sprinkle of fresh parsley or basil.

                      Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6