Ingredients
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 zucchini, diced
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 package (9 oz) cheese tortellini (fresh or frozen)
2 cups fresh spinach or kale, chopped
¼ cup fresh basil, chopped (optional)
Grated Parmesan cheese (for serving)
Instructions
Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
Stir in zucchini, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for another 2 minutes.
Simmer the Soup:
Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and let it simmer for 10 minutes.
Add the Tortellini and Greens:
Stir in the tortellini and cook according to package instructions, about 5-7 minutes.
Add spinach or kale and stir until wilted.
Finish and Serve:
Taste and adjust seasoning if needed. Garnish with fresh basil and grated Parmesan cheese. Serve hot with crusty bread.