Easy Tortellini Soup
This Tortellini Soup recipe is great for creating an amazing soup with only a little effort. A wide variety of vegetables can be used in this soup, so it's great for using what you have on hand or what you found at the Farmer's Market.
Servings: 6
Note: If you are cooking for a particular style of eating, please check all of your ingredients carefully.
Ingredients
- 1 24-ounce jar tomato and basil pasta sauce
- 1 32-ounce box chicken or vegetable broth (low sodium or without added salt)
Protein (choose one or a combination)
- 2 cups cooked chickpeas or cannellini beans (OK to simply use a 15-ounce can) (rinsed and drained)
- 2 cups cooked chopped chicken
4 Cups Vegetables (choose any combination, or experiment with other vegetables)
- chopped carrots
- green beans cut into bite-sized pieces
- broccoli cut into bite-sized pieces (include stems)
- asparagus cut into bite-sized pieces
- frozen corn
- frozen peas
- Spinach
Pasta (choose one)
- 9 ounces fresh cheese tortellini
- 9 ounces other fresh pasta of choice
Instructions
- Combine pasta sauce and broth and bring to a boil.
- While liquids are heating, prepare ingredients.
- Add vegetables that take longer to cook, such as carrots. Cook until they begin to soften.
- Add protein and vegetables that cook quickly, such as broccoli or spinach. Return the pot to a boil.
- Add pasta and cook until vegetables and pasta are al dente and everything is hot.
- Tortellini Soup with chicken, carrots, red cabbage, brocolli, asparagus, corn and peas.
- Tortellini Soup with cannellini beans, corn, broccoli, asparagus and spinach.
Notes
The combination of pasta sauce and broth makes a great base for a soup. You can follow this recipe for tortellini soup or use the base of pasta sauce and broth with other ingredients to create a new tasty soup.
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