VEGETABLE TORTELLINI SOUP
If you have some serious meat-eaters at your table, you could easily add cubed beef to this terrific recipe. That said, we loved this soup on its own. It's filling enough to be a wonderfully easy quick meal idea.
Provided by Debbie Kirk
Categories Other Soups
Time 50m
Number Of Ingredients 16
Steps:
- 1. In a pot of boiling water cook tortellini until tender, about 15 min. Drain. Reserve
- 2. In a Dutch oven heat oil add garlic, carrots, celery, and onion. Sauté 8-10 mins. Add soup base, chilies, tomatoes, and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are tender.
- 3. Stir in the potato flakes, Italian herbs, garlic powder, oregano, and pepper, return to a boil, cook slightly until a little thickened 1-2 mins. Add tortellini and spinach heat until tortellini is tender and spinach is wilted. 2-3 mins
- 4. Yield: 4-6 servings (3-3/4 quarts).
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