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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Tortellini Vegetable Soup Recipe

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This recipe for Tortellini Vegetable Soup is from Loving Legacy of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium carrots, chopped
1 large onion, chopped
1 Tbsp. olive oil
4 garlic cloves, minced
2 14½ ounces) cans (vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
⅓ cup chopped fresh spinach
1 tsp. minced fresh rosemary or ¼ teaspoon dried rosemary, crushed
¼ tsp. pepper
1 Tbsp. red wine vinegar
Directions:
Directions:
In a Dutch oven or large pot, sauté carrots and onion in oil until onion is tender.

Add garlic; cook 1 minute longer.

Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil.

Reduce heat; cover and simmer for 8 to 10 minutes or until tortellini are tender. Just before serving, stir in vinegar.
Number Of Servings:
Number Of Servings:
7
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This is an easy and flavorful soup full of vegetables. It is also a pretty soup. I often add in a little more tortellini.

"Danielle Englestad Knibb has been known to request this soup. On Christmas Eve when I make Cream of Crab Soup, I make this soup for her as she is not a fan of crab." - Donna Poziomek Englestad

 

 

 

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