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In this veggie-loaded tortellini soup, you will find a mix of fresh and pantry items. Each ingredient adds taste and nutrition. The balance of flavors is key. This soup is hearty and filling. You can enjoy it on a chilly day or any time you crave comfort food. Here are the fresh items you will need: - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 red bell pepper, chopped - 1 zucchini, chopped - 1 cup fresh spinach, chopped Using fresh produce makes the soup vibrant. Each veggie brings its unique taste and texture. Carrots add sweetness, while spinach adds a healthy touch. The bell pepper gives it a nice crunch. You will also need some pantry staples and seasonings: - 1 tablespoon olive oil - 1 can (14.5 oz) diced tomatoes, undrained - 4 cups vegetable broth - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 package (9 oz) fresh cheese tortellini - 1 cup frozen peas - Grated Parmesan cheese (for serving) - Fresh basil leaves (for garnish) These ingredients bring warmth and depth to the soup. The olive oil gives a rich base. The tomatoes and broth make it hearty. The seasonings tie everything together. You can find the full recipe to see how these ingredients create magic in your bowl. Sautéing the Base Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion. Sauté it for about 3 to 4 minutes until it softens and turns translucent. This step builds the flavor base for your soup. Next, stir in the minced garlic. Cook it for about a minute until it smells great. Adding Vegetables Now, add the diced carrots and celery to the pot. Sauté these for 5 to 6 minutes. Stir them occasionally until they begin to soften. Next, toss in the chopped red bell pepper, zucchini, and spinach. Cook this mix for another 3 to 4 minutes. You want the spinach to wilt down, adding more color and nutrients to your soup. Simmering the Soup After the vegetables look good, pour in the diced tomatoes, with their juice, and the vegetable broth. Then, stir in the dried oregano, basil, salt, and black pepper. Bring this mixture to a gentle simmer. It should bubble lightly, and the flavors will start to blend beautifully. Final Touches Once it’s simmering, add the fresh tortellini and frozen peas. Cook these for about 3 to 5 minutes, or as the tortellini package says. They will float to the top when they’re done. Taste your soup and adjust the seasoning if needed. Finally, serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves. For the full recipe, check out the details above. Adjusting Seasoning When you taste your soup, the flavors should pop. If it seems bland, add more salt or herbs. A squeeze of lemon juice can brighten it up too. Taste as you go. This step helps you find the balance that suits your taste. Cooking Time Tips Keep an eye on the cooking time. Overcooking the tortellini makes them mushy. Follow the package instructions carefully. When they float, they are ready. The soup can sit on low heat after cooking, keeping it warm without overcooking. Adding Heat Want some kick? Add crushed red pepper flakes or a splash of hot sauce. Start small, then add more to taste. This can transform your soup with just a little spice. Boosting Nutrition Looking to make your soup even healthier? Toss in extra greens like kale or Swiss chard. You can also add beans for fiber and protein. These ingredients not only enhance nutrition but also add texture and flavor to your meal. For the complete Veggie-Loaded Tortellini Soup recipe, check the Full Recipe. {{image_2}} You can change the veggies in this soup to fit your taste. Carrots, celery, and spinach are great, but you can also use others. Try adding kale for a hearty touch or bell peppers for sweetness. Broccoli and cauliflower add nice crunch. If you love mushrooms, throw in some sliced ones for earthiness. The beauty of this soup is its flexibility. Use what you have on hand, and it will still taste amazing. If you want to add protein, beans are a great choice. Canned chickpeas or black beans work well. Just rinse and stir them in during cooking. If you prefer chicken, use cooked, shredded chicken. It adds flavor and makes the soup more filling. You can add the chicken at the same time as the tortellini. This way, it heats through, and you enjoy every bite. When serving this soup, you can pair it with bread for a complete meal. A crusty baguette or garlic bread is perfect for dipping. If you want something lighter, a slice of whole-grain bread works well. You can also try a simple side salad to balance the dish. Toppings can make your soup even better. Besides grated Parmesan, try adding fresh herbs like parsley or cilantro. A sprinkle of red pepper flakes can add a kick. If you like creaminess, a dollop of sour cream or yogurt can enhance the flavors. These small touches can elevate your soup and impress your guests. For the detailed recipe, check the Full Recipe. Store your veggie-loaded tortellini soup in an airtight container. Let it cool to room temperature first. This helps keep the flavors fresh. In the fridge, it lasts for up to four days. Make sure to label the container with the date. When you're ready to enjoy the soup again, pour it into a pot. Heat it over medium heat. Stir occasionally until it's hot. You can also use a microwave. Heat for one to two minutes, stirring halfway. Add a splash of broth or water to keep it moist. You can freeze this soup for later! Use freezer-safe containers or bags. Leave some space at the top for expansion. It will keep well for about three months. To thaw, place it in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy the same great taste even after freezing! For the full recipe, check out the complete guide. Veggie-Loaded Tortellini Soup can last in the fridge for about three to four days. Store it in an airtight container to keep it fresh. If you notice any changes in smell or color, it's best to throw it away. Yes, you can make this soup ahead of time. It tastes even better the next day. Just let it cool after cooking, then store it in the fridge. When you’re ready to eat, heat it on the stove or in the microwave. If you don’t have tortellini, try other pasta types, like shells or bowties. You can also use gnocchi or even rice. These options work well and will still make a tasty soup. For a gluten-free choice, use gluten-free pasta. For the full recipe and more details, check out the Full Recipe section. This blog post covered how to create a Veggie-Loaded Tortellini Soup. We explored the ingredients, from fresh produce to pantry staples. Then, I shared simple steps for preparation and cooking. You learned helpful tips for flavor and variety. Finally, I discussed proper storage and answered common questions. Now you have the tools to make this soup your own. Enjoy crafting delicious meals that nourish your body and mind.

Veggie-Loaded Tortellini Soup

Warm up with a bowl of veggie-loaded tortellini soup that’s both delicious and nutritious! This comforting recipe is packed with fresh vegetables and hearty tortellini, making it perfect for chilly days. Follow step-by-step instructions to create this nutritious dish that will nourish your body and soul. Ready to dive in? Click through to explore the full recipe and tips to customize your soup today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 red bell pepper, chopped

1 zucchini, chopped

1 cup fresh spinach, chopped

1 can (14.5 oz) diced tomatoes, undrained

4 cups vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package (9 oz) fresh cheese tortellini

1 cup frozen peas

Grated Parmesan cheese (for serving)

Fresh basil leaves (for garnish)

Instructions
 

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes, until softened and translucent.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced carrots and celery to the pot. Sauté for 5-6 minutes, stirring occasionally until they begin to soften.

        Stir in the chopped red bell pepper, zucchini, and spinach, cooking for another 3-4 minutes until the spinach wilts.

          Pour in the diced tomatoes (with juice) and vegetable broth, then stir in the oregano, basil, salt, and black pepper. Bring the mixture to a gentle simmer.

            Once simmering, add the fresh tortellini and frozen peas. Cook according to the tortellini package instructions, usually around 3-5 minutes, until they float to the top and are tender.

              Taste and adjust seasoning if necessary.

                Serve the soup hot, garnished with grated Parmesan cheese and fresh basil leaves.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6