There is nothing like a pot of soup in the winter! This vegetable tortellini soup is very easy to make and is chock full of veggies. The tortellini adds a hearty touch and makes it a real meal. You can make a pot for your family dinner and then serve it for lunch the next day. It is so healthy and colorful.
First I just looked in my fridge and took out any vegetables that I had. There were peppers, zucchini, spinach, tomatoes, carrots, shallots, parsley and some green beans and frozen corn.
I also had some pre-made sun dried tomato tortellini from the market. You will also need some broth and a can of crushed tomatoes.
Start by chopping your vegetables in bite size pieces. Then saute them in some olive oil in a large soup pot.
When they are lightly golden brown, add the canned tomatoes and the broth and let it all come to a simmer. Then add the tortellini and let it simmer for another ten minutes. Right before serving I threw in a handful of spinach and some parsley. I like my vegetables fresh tasting and not too overcooked.
Serve the soup nice and hot with some parmesan on the side. A slice of french bread or flatbread makes a great addition to round out the meal. This soup is so healthy and delicious, and so simple to make if you keep canned tomatoes and broth on hand.