Ingredients:
- 1 tablespoon olive oil optional
- ½ medium onion diced (optional)
- 2 cloves garlic minced (optional) or ½ tsp. garlic powder
- 2 cups carrots, sliced or 1 (15-ounce) can carrots, drained
- 1 pound peeled and diced whole tomatoes or 1 (15-ounce) can diced tomatoes
- 4 cups vegetable broth or water
- 1 1/2 teaspoons Italian seasoning
- 1 medium zucchini chopped (optional)
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups chopped fresh spinach or 1 package frozen and thawed spinach
- grated Parmesan cheese for serving
Instructions:
- Add olive oil, onions, garlic, and carrots to a Dutch oven set over medium heat. Cook until just tender, about 3 minutes. Stir in tomatoes, vegetable broth, and Italian seasoning.
- Stir in the zucchini (if using), tortellini, and cook until the tortellini is cooked through about 5 to 7 minutes. Remove from the heat and add the spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste.
- Optional: Serve warm with grated Parmesan cheese.
Nutrition Information
Serving: 2cups | Calories: 203kcal | Carbohydrates: 17.9g | Protein: 7.5g | Fat: 4.8g | Saturated Fat: 1.2g | Fiber: 2.7g | Sugar: 4.2g
