Vegetable Tortellini Soup

This Vegetable Tortellini Soup is a hearty and flavorful dish packed with vibrant vegetables and tender pasta, making it a comforting meal for any occasion. Perfect for a quick weeknight dinner, it's both nutritious and satisfying.

Ingredients

• Vegetable broth - 4 cups
• Fresh tortellini (store-bought) - 200 grams
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Zucchini - 1 small, diced
• Spinach - 100 grams, roughly chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese - 30 grams, grated (for serving, optional)

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the diced carrot, celery, and zucchini, and sauté for about 5 minutes until they begin to soften.
2. Add the minced garlic and dried oregano to the pot, cooking for another 1 minute until fragrant.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and let it cook for 10 minutes.
4. Stir in the fresh tortellini and cook according to package instructions, usually about 3-5 minutes.
5. Once the tortellini is cooked, add the chopped spinach and stir until it wilts, about 2 minutes.
6. Season the soup with salt and black pepper to taste. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 52 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Provides a good source of plant-based protein from the tortellini.

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