Healthy Tortellini Vegetable Soup

Hello friends!

I know, I know, it's been so long. I haven't been experimenting in the kitchen as much as I'd like. I've been making more meals from Skinnytaste or simple sandwiches and salads - nothing fun!

However, I recently attended an Autumn Soups cooking class at the Boston Center of Adult Education (BCAE) and am falling back in love with soups. They're just so easy, delicious, and filling - especially wonderful on cooler Fall days!

I was inspired this weekend to create a tortellini soup, with a mission of finding something flavorful but also chockful of garden vegetables. Be sure to prep your veggies, as this soup comes together pretty quickly and easily. I could also easily see myself adding other favorite vegetables, such as mushrooms and spinach to this dish, so have fun with it!

Healthy Tortellini Vegetable Soup
Serves: 3-4
Prep: 15 minutes, Cooking time: 15 minutes

Healthy Tortellini Vegetable Soup

Ingredients:
1 tbsp. olive oil
½ cup onion, chopped
3 carrots, thinly sliced
2 celery stalks, thinly sliced
1-2 zucchini, halved lengthwise and thinly sliced  4 cloves garlic, minced
½ tsp. dried oregano
1 (14.5 oz.) can diced tomatoes, with juices
6 cups low-sodium vegetable broth (or chicken broth)
9 oz. tortellini, any variety (fresh or frozen...pictured above is fresh spinach)
Salt and pepper
Grated Parmesan, for serving

Directions:
In a large pot or Dutch oven, heat the olive oil over medium-high heat.  Add the onions, carrots, zucchini, and celery to the pan and cook until beginning to soften, about 5-6 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil.  Add the tortellini to the pot and cook according to the package directions.  Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired. Enjoy!