Description
A warm and hearty soup perfect for autumn featuring tortellini and seasonal vegetables.
Ingredients
Scale
- 2 cups of vegetable broth
- 1 cup of water
- 1 package (9 ounces) cheese tortellini
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced butternut squash
- 1 can (15 ounces) diced tomatoes
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, combine vegetable broth and water. Bring to a boil.
- Add the carrots, celery, and butternut squash. Cook for 5 minutes.
- Add the tortellini, diced tomatoes, garlic, thyme, and basil. Reduce heat and simmer for 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- You can use frozen tortellini if fresh is not available.
- Feel free to add any other seasonal vegetables you like.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Autumn Tortellini Soup, fall soup, vegetarian soup