Description
A fresh, flavorful Vegetable Tortellini Soup recipe, packed with fresh vegetables, a rich stock and aromatic spices.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 cup celery, chopped
- 1 tbsp fresh garlic, minced
- 1 cup carrots, peeled and choppped
- 1 cup red bell pepper, seeded and chopped
- 1–1/2 cups fresh campari tomatoes, quartered
- 2 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried paprika
- 1 bay leaf
- 6 cups rich vegetable or chicken stock
- 1/2 cup dry white wine
- 9oz container fresh tortellini pasta
- 2 tbsp fresh parsley, finely chopped
- kosher salt and freshly-ground black pepper, to taste
Instructions
- In a large, heavy-bottom pot, heat the olive oil over medium-high heat. When the oil begins to shimmer, add the onion and celery and cook until they begin to soften, about 2-3 minutes.
- Add the garlic, carrots, bell pepper and tomatoes and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the oregano, sage, paprika, and bay leaf and stir to combine. Season with salt and pepper, to taste.
- Add the chicken or vegetable stock and white wine and let come to a boil, then turn the heat down to low and let simmer, uncovered, for at least 30 minutes.
- Fifteen minutes before you are ready to serve, turn the heat back up to medium and cook the tortellini in the broth, until tender. Serve warm with crispy bread and a green salad.