Tortellini Soup is my favorite one-pot dinner for busy weeknights! This delicious vegetarian soup also makes a great heat and eat option for work lunches - the leftovers are amazing!
Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic towards the very end.
Add 2 cups of veggie stock, crushed tomatoes, thyme, oregano, and basil and stir to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.
Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it's hot!
The leftover soup is ahhhh-mazing and will keep a few days in the refrigerator. Simply reheat via microwave (it's a great grab and go work lunch!) or in a small pot on the stovetop.
Nutrition Facts below are estimated using an online recipe nutrition calculator and will vary based on swaps and toppings. Adjust as needed and enjoy!
Recipe by Peas and Crayons - Easy Tortellini Soup https://peasandcrayons.com/2019/04/easy-tortellini-soup-recipe.html