Tortellini Vegetable Soup |
Author: Nikki
Tortellini Vegetable Soup... This is such a flavor packed meal loaded with fabulous vegetables and tortellini! This is such a fantastic line up of ingredients and will quickly soar to one of your new favorite soups of all time!
- ¼ cup butter
- 1½ cups peeled and sliced carrots
- ½ cup diced onion
- ¾ cup sliced celery
- 1 bell pepper, chopped into bite size pieces
- 2 garlic cloves, minced
- 2 (14.5 ounce) cans of chicken broth
- 14.5 ounce can diced tomatoes, Italian style
- 16 ounce can chickpeas, drained
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup sliced yellow squash
- 3 cups fresh cheese tortellini
- ½ cup pesto
- Fresh Parmesan cheese for garnish
- In a large stock, pot melt butter over medium high.
- Add carrot, onions, celery and bell pepper. Sauté for three minutes. Add garlic and cook for another minute. Add chicken broth, diced tomatoes, chickpeas, salt and pepper. Bring to a boil and add squash and tortellini. Cook for 8 minutes.
- Stir in pesto and cook for another 4 minutes.
- Garnish with fresh Parmesan cheese and serve.
Recipe by Chef in Training at https://www.chef-in-training.com/tortellini-vegetable-soup/
3.3.3070