This is an easy, delicious vegetarian soup for a cold night after a busy day.
- Olive oil
- ½ cup chopped onion
- ½ cup chopped bell pepper
- 3-4 minced garlic cloves
- 1 small bunch kale, leaves stripped from stems, stems and leaves chopped
- 1 medium zucchini, chopped into bite-size pieces
- 8 cups veggie or chicken broth
- 1 14.5 oz can diced tomatoes
- 1 8 oz. pkg. refrigerated tortellini’s, (I like spinach and cheese)
- 2 tbs. chopped fresh basil (optional)
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- Salt and pepper to taste
Lightly coat bottom of heated soup pot with olive oil. Add onions, peppers, zucchini, dried herbs, and kale stems and sauté until tender, about 5-7 minutes. Add garlic and sauté for another minute or two. Add tomatoes, broth, and kale leaves, cover and simmer for 15-20 minutes. Add tortellini and simmer until cooked through. Add more broth or water if needed. Serve with fresh basil, parmesan cheese, and a crunchy baguette.
Tortellini Veggie Soup
This is an easy, delicious vegetarian soup for a cold night after a busy day.
Ingredients
- Olive oil
- ½ cup chopped onion
- ½ cup chopped bell pepper
- 3-4 minced garlic cloves
- 1 small bunch kale leaves stripped from stems, stems and leaves chopped
- 1 medium zucchini chopped into bite-size pieces
- 8 cups veggie or chicken broth
- 1 14.5 oz can diced tomatoes
- 1 8 oz. pkg. refrigerated tortellini’s (I like spinach and cheese)
- 2 tbs. chopped fresh basil optional
- 1 tsp. dried oregano
- 1 tsp. dried rosemary
- Salt and pepper to taste
Instructions
-
Lightly coat bottom of heated soup pot with olive oil. Add onions, peppers, zucchini, dried herbs, and kale stems and sauté until tender, about 5-7 minutes. Add garlic and sauté for another minute or two. Add tomatoes, broth, and kale leaves, cover and simmer for 15-20 minutes. Add tortellini and simmer until cooked through. Add more broth or water if needed. Serve with fresh basil, parmesan cheese, and a crunchy baguette.