One-Pot Vegetable Tortellini Soup
Cold snowy nights in Ohio call for great tasting homemade soup. This one-pot vegetable tortellini soup is loaded with fresh vegetables and cheese tortellini.
- 1 tablespoon olive oil
- 1 onion chopped
- 1 carrot peeled and sliced
- 1 rib of celery chopped
- 1 sweet red pepper chopped
- 1 small zucchini chopped
- 1 small yellow squash chopped
- 1 cup fresh baby spinach chopped
- 2 to matoes chopped
- 4 cups chicken stock
- 12 ounces fresh cheese tortellini
- Salt and pepper
- Shredded Parmesan cheese
Over medium heat sauté the onion, celery, carrots, red pepper, zucchini, and squash for about 5 minutes until the vegetables begin to caramelize.
Next add the chicken stock, spinach and tomatoes. Add the cheese tortellini and cook according to the package directions, usually about four minutes. Sprinkle with salt and pepper to taste.
Serve into bowls and sprinkle with shredded Parmesan cheese. Serve with crusty French bread.