You know when you have those days where you’re so disorganized that 5:00 rolls around and you still have no idea what you’re going to have for supper? Yeah, me either…good thing we’re so perfect.
But in theory, if we DID have one of those days, this soup would be perfect. It’s ready in under 30 minutes, is full of veggies and is totally kid friendly (except for my kid, aka “The Toddler”, because he only eats bread and cheese). The perfect last minute meal? I think so.
I’ve used carrots, zucchini, red pepper and broccoli in this version, but you could throw in any type of vegetable that you had kicking around. I’m sure celery and kale would be equally delicious, maybe even some asparagus or cauliflower. If you wanted to add meat, any type of chopped cooked meat could be thrown in at the same time as the tortellini, but without the meat it’s a very budget-friendly meal.
I use tortellini and add it right from frozen, but again you could substitute any other kind of pasta or even rice.
And yes, I realize that this is another soup recipe. But this one definitely falls into the category of a lighter soup. Some might even call it a summer soup…or is that stretching it? Either way, I’m officially in love with soup, and I don’t care who knows it. So I will keep posting soup recipes in the middle of July, defying all “norms”.
Tomato Vegetable Tortellini Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 garlic clove minced
- 1 carrot peeled and diced
- 1/2 red pepper seeded and diced
- 1 small zucchini diced
- 6 cups chicken or vegetable stock
- 3/4 cup canned crushed tomatoes
- 2 generous tbsp tomato paste
- 1 tsp dried basil
- 1 bay leaf
- 1 head broccoli cut into small florets
- 10 ounces fresh or frozen tortellini
- Freshly ground salt & pepper to taste
Instructions
- In a large saucepan, heat the olive oil over medium-high heat. Add the onion, garlic and carrot. Sauté until the onion is soft and translucent, about 8 minutes. Add zucchini and bell pepper, and sauté for an additional 2-3 minutes.
- Add the chicken stock, tomatoes, tomato paste, basil and bay leaf. Bring the mixture to a boil.
- Add the tortellini and broccoli and bring the soup back to a boil. Reduce heat to medium-low and cook for an additional 5-6 minutes, or until tortellini is cooked through.
- Season to taste with freshly ground salt and pepper. Remove bay leaf and serve with fresh bread.
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