Tortellini soup
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 1 rib celery chopped
- 2 cloves garlic pressed or grated
- ¼ teaspoon red pepper flakes
- ½ teaspoon rosemary dried or 1 sprig fresh
- 2 bay leaves substitute oregano or Italian seasoning
- 4 cups (1 liter) vegetable broth
- 1 can (15-ounce) (400 grams) crushed tomatoes
- 1 small cauliflower substitute 3 diced potatoes
- 1 cup (130 grams) green beans frozen or fresh. Substitute frozen peas or fresh snow peas
- 4 cups (4 handfuls) spinach substitute kale or chard
- 1 teaspoon salt or more to taste
- 2 twists black pepper
- 9 - 12 ounces (250 - 350 grams) tortellini cheese or vegan tortellini
- 4 tablespoons grated parmesan cheese optional
- Heat 2 tablespoons extra virgin olive oil in a large pot or Dutch oven. Add 1 medium onion, 2 medium carrots, 1 rib celery (all chopped), and sauté on medium heat for 4 minutes, stirring occasionally.Add 2 cloves garlic (pressed), ¼ teaspoon red pepper flakes, ½ teaspoon rosemary and 2 bay leaves, and cook for one more minute until fragrant.
- Now add 1 small cauliflower cut into florets, 1 can (15-ounce) crushed tomatoes, 4 cups vegetable broth, and season with 1 teaspoon salt and 2 twists black pepper.Bring the liquid to a boil, then lower the heat and simmer for 10 minutes. Add 1 cup green beans and simmer until the cauliflower is fork tender.
- Now stir in 4 cups spinach, let it wilt for a minute, then add 9 - 12 ounces tortellini.Cook as per package instructions – they usually take 3 to 4 minutes – then taste and adjust for salt before serving immediately.
- Serve tortellini soup in a bowl with or without grated parmesan on top. Optionally, you can add a drizzle of extra virgin olive oil.
