This Vegetable Soup with Tortellini is the ultimate comfort food for chilly evenings. It combines a hearty chicken broth base with a colorful medley of diced carrots, celery, leeks, and zucchini, creating a vibrant and nutritious meal. The addition of frozen tortellini adds a satisfying pasta element that soaks up the savory flavors of dried oregano and basil. Fresh Roma tomatoes provide a subtle acidity that balances the richness of the broth. This dish is incredibly versatile, perfect for weeknight dinners when you need something quick yet fulfilling. It serves a crowd easily, making it ideal for family gatherings or potlucks. The texture is delightful, with the soft vegetables contrasting against the chewy pasta. It&# 226;ÂÂs a simple, home-style recipe that delivers big flavor without requiring hours in the kitchen.
Vegetable Soup With Tortellini
Description
This Vegetable Soup with Tortellini is the ultimate comfort food for chilly evenings. It combines a hearty chicken broth base with a colorful medley of diced carrots, celery, leeks, and zucchini, creating a vibrant and nutritious meal. The addition of frozen tortellini adds a satisfying pasta element that soaks up the savory flavors of dried oregano and basil. Fresh Roma tomatoes provide a subtle acidity that balances the richness of the broth. This dish is incredibly versatile, perfect for weeknight dinners when you need something quick yet fulfilling. It serves a crowd easily, making it ideal for family gatherings or potlucks. The texture is delightful, with the soft vegetables contrasting against the chewy pasta. It&# 226;ÂÂs a simple, home-style recipe that delivers big flavor without requiring hours in the kitchen.Ingredients
Directions
-
In a large pot, bring the chicken broth to a gentle simmer over medium heat.
-
Add the diced onion, carrots, celery, and leeks to the simmering broth.
-
Season with dried oregano and dried basil, then stir to combine.
-
Simmer the vegetables for 10 minutes until the carrots and celery begin to soften.
-
Add the diced zucchini and chopped Roma tomatoes to the pot.
-
Stir in the frozen tortellini and continue to simmer for 5 to 7 minutes, or until the pasta is tender and floats to the top.
-
Taste the soup and adjust seasoning with salt and pepper if needed.
-
Ladle into bowls and serve immediately while hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1239.0kcal
- % Daily Value *
- Total Fat 58.2g90%
- Saturated Fat 15.9g80%
- Cholesterol 427.2mg143%
- Sodium 475.1mg20%
- Total Carbohydrate 20.7g7%
- Dietary Fiber 5.2g21%
- Sugars 9.6g
- Protein 132.8g266%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Leeks can harbor dirt in their layers; rinse them thoroughly under cold water before slicing.
If you prefer a vegetarian version, substitute vegetable broth for the chicken broth.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. The tortellini may continue to absorb liquid, so add a splash of water or broth when reheating.
You can add other sturdy vegetables like spinach or kale in the last minute of cooking for extra nutrition.
