Tortellini and Vegetable Soup Recipe

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This meatless soup is packed full of tortellini and veggies! So hearty and filling, you don't even miss the meat!

Soup season is in full swing at our house! LOVE this time of year!

Today's recipe is so delicious, light and filling! 

It's also meatless which makes it frugal, but if you have a family of meat eaters, definitely add some chopped cooked chicken breast to the pot! 

My daughter isn't much of a meat eater, so this was one recipe she really enjoyed. She finished two full bowls the night I made it, then ate another one the next day. Definitely kid approved!

I also decided to cook the tortellini separately and add it to the bowl when serving. I haven't added tortellini to soup before, so I didn't want to risk over cooking and have the tortellini turn mushy. 

I happen to love the tortellini, so I added extra to my bowl. It was perfect with the broth and veggies. 

Packed full of goodness.

Soup is really one of our go-to meals in the winter. 

It's warming, and also great leftover for lunch the next day. Some of my favorite soup recipes here on the blog are Beefy Tomato Macaroni Soup, Marge's Wild Rice Soup, Peas and Potato Soup and Slow Cooker Mexican Tomato, Rice and Veggie Soup. Head over and check them out if you're looking for more soup recipe inspiration!

What's your favorite soup in the winter?

Tortellini and Vegetable Soup

by Sheena

6075415

Ingredients (6 servings)

• 1- 10 ounce package cheese tortellini
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3/4 cup carrots, sliced
• 3/4 cup celery, diced
• 1/2 cup frozen corn, thawed
• 1 cup frozen peas, thawed
• 1- 15.5 ounce can light red kidney beans, drained and rinsed
• 7 cups chicken broth
• 2 cups fresh spinach, chopped
• 1/2 teaspoon dried parsley
• salt and pepper, to taste

Instructions

Cook tortellini according to package directions, drain and rinse.

In a large saucepan or soup pot, heat olive oil over medium heat. Add the onion and garlic, saute for 4-5 minutes, Add the carrots and celery and saute for another 3-4 minutes.

Add corn, peas, kidney beans and broth. Bring to a boil and simmer for 10 minutes, until carrots and celery are tender. Stir in the spinach and parsley and remove from heat.

Scoop some tortellini into each bowl. Top with broth and vegetables and serve!

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