Italian tortellini soup is a hearty and flavorful dish that is perfect for a cold winter day. It’s a simple soup that is packed with cheese tortellini, vegetables, and a rich broth, and it is sure to become a family favorite. Here’s how to make it:

Ingredients:

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 (14.5-ounce) can of diced tomatoes
• 6 cups of chicken broth
• 1 teaspoon of dried basil
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• 9 ounces of cheese tortellini
• 1 cup of frozen green peas
• 1/4 cup of chopped fresh parsley

For serving:

• Grated Parmesan cheese

Directions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery to the pot and cook for 5-7 minutes, or until the vegetables are tender.
2. Add the diced tomatoes, chicken broth, basil, oregano, salt, and pepper to the pot. Bring the mixture to a boil and then reduce the heat to low. Simmer the soup for 10-15 minutes, or until the vegetables are tender.
3. Add the cheese tortellini and frozen peas to the pot and simmer for an additional 5-7 minutes, or until the tortellini are cooked through.
4. Stir in the chopped parsley and serve the soup hot, with grated Parmesan cheese on the side for sprinkling over the top.

Italian tortellini soup is a delicious and satisfying meal that is perfect for a cold winter day. It’s a great way to use up any leftover vegetables that you may have on hand and can be customized with your favorite herbs and spices.

Nutrition facts (per serving, based on 6 servings):

• Calories: 273
• Protein: 15 grams
• Total fat: 10 grams
• Saturated fat: 3 grams
• Cholesterol: 33 milligrams
• Carbohydrates: 35 grams
• Fiber: 3 grams
• Sodium: 891 milligrams

Give this recipe a try and enjoy!

by Sara Liamson