Tortellini Vegetable Soup

 

 Ingredients

 

• 1 tablespoon olive oil
• ▢1/2 yellow onion, chopped
• ▢2 ribs of celery, chopped
• ▢2 cloves of garlic, chopped
• ▢1 can 14.5 ounces diced tomatoes, undrained
• 2 cups frozen carrot, pea, corn, and green bean mix
• ▢2 bay leaves
• ▢1 teaspoon dried parsley flakes
• ▢1/2 teaspoon dried rosemary
• ▢2 teaspoons Italian seasoning
• ▢4 cups vegetable broth or low-sodium chicken broth
• ▢2 teaspoons Better than vegetable broth, optional, but recommended for a more intense flavor
• ▢Salt and freshly ground black pepper to taste
• ▢10 ounce cheese tortellini, chilled
• ▢freshly grated Parmesan cheese as a topping, optional

 Instructions

 

1. Heat the olive oil in a large pot over high heat until reduced by half. Add onion and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.

AD  2. Add diced tomatoes, bay leaf, spices, stock and broth and season with salt and pepper. Bring to a  boil.

3. Add green beans, corn and peas and cook for 2-3 minutes.Add the tortellini and cook for 2-3 minutes or until they float to the surface. (Note that they will continue to cook in the hot broth even when the heat is turned off, so do not overcook them.)
4. Taste and add a little more broth, salt or pepper if necessary. Remove bay leaves.5. Serve hot and sprinkle with a little Parmesan cheese if desired.

 Notes

Freezing Instructions: I recommend freezing the soup before adding the tortellini so that it doesn’t overcook or become mushy when reheated. Prepare the soup according to Step 3, then place it in a freezer-safe container and freeze for up to 3 months. Let it thaw in the fridge overnight and then reheat it on the stove.Add tortellini and cook until tender.

 Nutrition

Calories: 353kcal cobhydrates: 58G protein: 17 grease: 8 -saturated fat: 2Gcholesterin: 17mgnatrium: 339mgkalium: 1630 mgballast substances: 10Gvitamin A: 3185iuvitamin C: 75.7 mg-kalium: 8.6 mg rum: 8.6 mg