I made some really delicious homemade chicken stock recently and decided to use it as a base for a vegetable soup. We have all been getting over terrible colds in my house so I thought a soup packed full of veggies is just what we needed. I decided it would be extra tasty with some cheese tortellini thrown in as well. It was a delicious and comforting soup that we all enjoyed. My daughter ate every single bite and my son ate all but the zucchini - not bad. I had the leftovers for lunch the next day and topped it with some feta cheese... it was even more delicious than the night before.
Vegetable Soup with Cheese Tortellini:
Recipe and photos by For the Love of Cooking.net
- 1/2 cup sweet yellow onion, chopped
- 2 carrots, coarsely chopped
- 2 stalks of celery, coarsely chopped
- 4-5 cloves of garlic, minced
- 6 cups of vegetable or chicken broth (I used homemade chicken stock)
- 1 15 oz can of diced tomatoes
- 1-2 tsp dried basil
- 1 tsp of oregano
- Salt and fresh cracked pepper, to taste
- 2 small zucchini, chopped into bite size pieces
- 1 small yellow squash, chopped into bite size pieces
- 1/2 lb cheese tortellini
- 3 cups sliced fresh spinach (about 3 ounces)
- Asiago cheese, shredded
Place the olive oil in a Dutch oven over medium heat. Add the onions, carrots and celery then cook 4-5 minutes or until softened. Add the seasonings and garlic then stir constantly for 60 seconds before adding the tomatoes and broth or stock. Let the soup simmer for 30 minutes.
Increase the heat to medium high, then add the tortellini, zucchini and squash. Taste and re-season if needed. Cook for 10 minutes or until the tortellini is cooked through. Stir in spinach and simmer, uncovered, until spinach is wilted and all vegetables are tender, about 1 minute longer. Ladle into bowls and sprinkle with Asiago cheese. Enjoy.
Note: If not serving immediately, add the spinach just before serving to retain the bright color and prevent overcooking.
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