One-Pot Tortellini Vegetable Soup

If you don’t know how to cook, at least learn how to make soup. :) It’s an easy one-pot meal that always hits the spot for me. This tortellini vegetable soup is so comforting and hearty. With tons of veggies simmered in chicken broth and the most delicious cheese and mushroom filled tortellini from @tortellinipagani that I cooked right in the same pot. So wholesome 🥰 and great way to clean out the fridge!!

Ingredients:

• 1-2 tablespoons olive oil

• 1 onion, diced

• 2 garlic cloves, minced

• 4-5 medium carrots, diced

• 4-5 medium stalks of celery, diced

• 2 cups broccoli, roughly chopped

• 1 15 oz can diced tomatoes

• 1 15 oz can corn, drained

• 1 15 oz can green beans, drained

• 8 cups chicken broth

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1/4 teaspoon red pepper chili flakes

• 1 8.5 oz package tortellini of your choice

• Salt and pepper to taste

• Grated parmesan cheese (optional)

Instructions:

1. Heat oil in a deep sauté pan or Dutch oven over medium heat. Add in onions and sauté until translucent.

2. Add garlic and cook for a few more minutes. Then, add carrots, celery, broccoli and all seasonings. Cook down for 5-7 minutes, then add broth and bring to a low boil and simmer for 20 minutes.

3. Add your canned ingredients and bring back to a low boil/simmer. Add tortellini and cook according to package instructions.

4. Top with parmesan cheese and season with salt and pepper to taste.