How do we feel about soups? Personally, I love them and have been craving different versions this winter, like this vegetable tortellini soup. It’s packed with a variety of vegetables for different nutrients and interesting textures! 

Having a few ingredients like vegetables, broth, legumes, or canned diced tomatoes stocked in the pantry can help you pull together a hearty, warm, and healthy soup in less than 30 minutes. And you can pack it with vegetables of your choice: like this spinach and tortellini soup with zucchini. You can also add an extra protein here if you’d like and swap in your favorite tortellini or ravioli. The tip is to add both the tortellini and spinach at the end so it doesn’t overcook. Serve on its own or with some fresh sourdough on the side! 

Vegetable Tortellini Soup

Ingredients:

• 1-2 medium zucchini, halved and sliced
• 1 medium onion, chopped
• 3 large garlic cloves, minced
• 1 can diced tomatoes
• 5-6 cups of your favorite broth (add more as needed)
• 1-2 cups of your favorite tortellini or ravioli
• 4 cups fresh spinach
• 1 tbsp avocado oil or ghee
• Spices: Italian seasoning or dried basil / oregano, black pepper, red pepper flakes

Instructions:

1. Heat oil in a soup pan over medium – high heat.
2. Add onion and cook for 3-4 minutes until softened.
3. Add zucchini and cook for another 3 minutes.
4. Add garlic and seasonings and stir until fragrant, about a minute.
5. Add broth and tomatoes. Cover and bring to a bowl.
6. Stir in tortellini and cook according to the package.
7. Stir in spinach and cook until wilted.
8. Serve with fresh basil, extra red pepper chili flakes, or parmesan cheese as desired.