Tuscan Tortellini Vegetable Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 35 minutes

食材

2 Tbsp olive oil

1 1/2 cups chopped carrots (about 4)

1 1/2 cups chopped yellow onion (1 medium)

1 cup chopped celery (about 3 stalks)

2 cups chopped green beans (, about 1-inch pieces)

2 cups chopped zucchini (about 2 small)

4 cloves garlic (, minced)

3 (14.5 oz) cans low-sodium chicken broth or vegetable broth

2 (14.5 oz) cans diced tomatoes (I used one regular and one petite diced)

1 tsp each dried basil and rosemary (, crushed)

1/2 tsp dried thyme

Salt and freshly ground black pepper (, to taste)

1 (9 oz) package refrigerated 3-cheese tortellini

3 cups packed spinach

Shredded Romano or Parmesan cheese (, for serving)

步驟

Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and garlic and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste.

Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end). Stir in spinach and cook 2 minutes longer.

Serve warm topped with Romano or Parmesan cheese.

Recipe source: Cooking Classy

營養

• 卡路里: 296 kcal
• 總脂肪: 10 g
• 飽和脂肪: 2 g
• 膽固醇: 16 mg
• 鈉: 490 mg
• 總碳水化合物: 44 g
• 膳食纖維: 8 g
• 總糖: 14 g
• 蛋白質: 12 g