This flavorful Vegetable Tortellini Soup pairs fresh veggies and herbs with whole wheat three cheese tortellini to create a flavorful addition to any lunch or dinner that will please family and friends. It's great alone as a light lunch, too!
Estimated Times
Prep Time: 15 mins
Cook Time: 30 mins
Serving Per Recipe: 6
Nutritional Info
2 teaspoons
extra virgin olive oil
1 cup
sliced leek (white part only) or chopped onion
1/2 cup
sliced celery
Salt and ground black pepper
3 cloves
garlic , finely chopped
2 cans
(14 ounces each)
low-sodium vegetable broth
3 cups
water
1
large carrot , peeled and sliced into circles
1
large zucchini , cut in half lengthwise then sliced crosswise
1 cup
fresh or frozen peas or green beans
2 tablespoons
chopped fresh parsley , divided
1 package
(9 ounces)
BUITONI Refrigerated 100% Whole Wheat Three Cheese Tortellini or Spinach Cheese Tortellini
1/4 cup
(0.75 ounce)
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
HEAT oil in large saucepan over medium-high heat. Add leek and celery; cook, stirring occasionally, for 3 minutes. Season with salt and pepper. Stir in garlic; cook, stirring frequently, for 30 seconds. Add vegetable broth, water, carrot, zucchini, peas and 1 tablespoon parsley. Bring to a boil; reduce heat to low and cook, uncovered, for 15 minutes.
ADD pasta; bring to a boil. Cook for 7 minutes. Season with ground black pepper. Top with remaining 1 tablespoon parsley and cheese before serving.