Frozen Cheese Tortellini Soup
Ingredients
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- 1 large sweet onion chopped
- 3 large carrots chopped
- 2 stalks celery chopped
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 6 cups chicken broth
- 1 18-ounce package frozen cheese tortellini
- 2 cups fresh kale or spinach
Method
- In a large soup pot, heat the olive oil over low heat. Add the onions, carrots, celery, salt, and saute for 5 or 6 minutes until the veggies begin to soften.
- Add in the Italian seasoning and the chicken broth. Bring to a boil, then cover and let simmer for 20 minutes until the vegetables are tender.
- Add the tortellini directly into the boiling soup. Continue to cook until the tortellini are cooked through (mine took 3-4 minutes).
- Stir in the kale or spinach, and cook for an additional 2-3 minutes until the greens begin to wilt.
- Stir well to combine. Taste and adjust seasoning as needed. Serve tortellini and bean soup in a bowl, and top with a drizzle of olive oil on top, serve hot.
Nutrition
Calories370kcalCarbohydrates48gProtein16gFat13gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat3gCholesterol39mgSodium1689mgPotassium269mgFiber5gSugar8gVitamin A5865IUVitamin C11mgCalcium186mgIron3mg
Notes
Additions and Substitutions
I used cheese tortellini, but you can use frozen pesto tortellini, a tricolored tortellini, or another variety if you prefer.
You can also use frozen vegetables instead of fresh for a super-easy swap.
Add more protein - you can use shredded chicken, chickpeas, or ground beef which is easy to add in. Make sure it's cooked before adding.