- 1/2 cup sweet yellow onion, chopped
- 2 carrots, coarsely chopped
- 2 stalks of celery, coarsely chopped
- 4-5 cloves of garlic, minced
- 6 cups of vegetable or chicken broth (I used homemade chicken stock)
- 1 15 oz can of diced tomatoes
- 1-2 tsp dried basil
- 1 tsp of oregano
- Salt and fresh cracked pepper, to taste
- 2 small zucchini, chopped into bite size pieces
- 1 small yellow squash, chopped into bite size pieces
- 1/2 lb cheese tortellini
- 3 cups sliced fresh spinach (about 3 ounces)
- Asiago cheese, shredded
Increase the heat to medium high, then add the tortellini, zucchini and squash. Taste and re-season if needed. Cook for 10 minutes or until the tortellini is cooked through. Stir in spinach and simmer, uncovered, until spinach is wilted and all vegetables are tender, about 1 minute longer. Ladle into bowls and sprinkle with Asiago cheese. Enjoy.
Note: If not serving immediately, add the spinach just before serving to retain the bright color and prevent overcooking.
My 60 year old husband cares for my 87 year WWII father in our home while I work. You’ve been my go to site since I made your veg. lagasna. Husband now suffers from Acid Refulx, I have to monitor what foods he and Dad eat, as well as mush it up. This blender sure would beat mushing by hand. Thanks, Pam, your site is the best for those of us who love cooking and food. Just signed up for you RSS feed, thanks!
Absolutely love this soup! It has such a wonderful flavor and the tortellini makes it a nice, filling, hot meal. I substituted crushed tomatoes for the diced due to my own personal preference. I have shared this soup with family and friends and everyone has asked for the recipe. Thanks for sharing!