Tuscan Vegetable Tortellini Soup
A fragrant and garlicky broth is the base for this delectable soup. It is filled with spinach and tortellini, shaved parmesean garnishes it nicely.
1/2 cup olive oil
2 cups yellow squash, quartered, sliced
1/3 cup carrots, sliced
2 1/4 cup yellow onion, diced
1 1/2 cup celery, diced
1/4 cup garlic, minced
1 (50-oz.) can vegetable foundation
150 oz. water
2 tbsp. Italian seasoning
1 tsp. ground black pepper
3/4 cup frozen spinach, chopped
2 lb. frozen cheese tortellini
Shaved parmesan cheese, chopped basil, as needed
1. In large stockpot, heat oil. Add vegetables and sauté for 5-7 min.
2. Add vegetable foundation, water, and seasonings. Bring to a boil.
3. Add spinach and tortellini; heat for 5 min. or until tortellini is tender.
For service, garnish with cheese and basil.