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Meatless Monday: Italian Tortellini Soup

Apr 06, 2015
Diane Hoffmaster

Finding meatless, one pot meals that my family really enjoys is sometimes challenging. Soup is always one of our favorite dishes to defer to, even as the weather starts to warm up. This particular recipe for Italian Tortellini Soup is quick and easy to make and provides an array of colorful vegetables for a boost of nutrition. The cheese-filled tortellini makes this soup filling, even without the meat! 

Italian Tortellini Soup 

Italian Tortellini Soup

Prep: 10 minutes
Cook: 20 minutes
Yield: 4−6 servings


3 tablespoons olive oil
2 carrots, peeled and sliced thin
1/2 onion, chopped
8 cups vegetable broth
1 package fresh cheese tortellini
1/4 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 (14-ounce) can of diced tomatoes, drained
3−4 handfuls fresh spinach
Parmesan cheese for serving, if desired


In a large stock pot, heat olive oil over medium heat. Add carrots and onions and sauté 3 to 4 minutes. Pour in vegetable stock and bring to a boil.

Add cheese tortellini, garlic salt, oregano and pepper and cook for length of time indicated on tortellini package.

Remove from heat. Add fresh spinach and drained tomatoes. Let sit for 5 minutes.

Scoop into bowls and top with additional Parmesan cheese, if desired.

What is your family’s favorite vegetarian soup recipe?

Photo courtesy of Diane Hoffmaster.

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