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Italian Veggie Tortellini Soup

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This soup is super easy and super satisfying for these colder winter evenings!! I used all organic products to put this recipe together!

Ingredients:

  • 2 packages of cheese tortellini
  • 2 zucchinis
  • 1 large container of organic vegetable broth
  • 5 large carrots chopped up
  • Handful of fresh parsley
  • 3 garlic cloves
  • 1 jar of organic basil marinara sauce
  • Olive oil (for sauteing carrots) 
  • Dried Italian seasoning 
  • 2 cups of chopped spinach 
  • Pink salt and pepper to taste

Directions:

  • Cut up veggies and saut√© carrots in pan with olive oil to soften a bit.
  • Add zucchini, garlic, veggie broth, spinach, dry seasonings, and marinara to large pot on stove-top. (I only used 3/4 of the jar of marinara for a more soupy consistency)
  • Add carrots and parsley to the pot. 
  • When veggies seem softened enough, add the tortellini and cook for about 15 minutes or until soft. (careful to not overcook the pasta)
  • Garnish with more fresh parsley, salt, pepper and optional-parmesan cheese

**Can also cook in a crock-pot, but same as the above recipe do NOT add in the tortellini until the last 15-20 minutes because they will get soft quick. Time will vary based on your crock-pot**