Vegetable Tortellini Soup

This flavorful Vegetable Tortellini Soup pairs fresh veggies and herbs with whole wheat three cheese tortellini to create a flavorful addition to any lunch or dinner that will please family and friends. It's great alone as a light lunch, too!

Prep: 15 min | Cook: 30 min | Yield: 6 servings

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 cup sliced leek (white part only) or chopped onion
• 1/2 cup sliced celery
• Salt and ground black pepper
• 3 cloves garlic, finely chopped
• 2 (14 ounce) cans low-sodium vegetable broth
• 3 cups water
• 1 large carrot, peeled and sliced into circles
• 1 large zucchini, cut in half lengthwise then sliced crosswise
• 1 cup fresh or frozen peas or green beans
• 2 tablespoons chopped fresh parsley, divided
• 1 (9 ounce) package Buitoni Refrigerated 100% Whole Wheat Three Cheese Tortellini or Spinach Cheese Tortellini
• 1/4 cup (0.75 ounce) Buitoni Refrigerated Freshly Shredded Parmesan Cheese

Instructions

1. Heat oil in large saucepan over medium-high heat. Add leek and celery; cook, stirring occasionally, for 3 minutes.
2. Season with salt and pepper.
3. Stir in garlic; cook, stirring frequently, for 30 seconds.
4. Add vegetable broth, water, carrot, zucchini, peas and 1 tablespoon parsley. Bring to a boil; reduce heat to low and cook, uncovered, for 15 minutes.
5. Add pasta; bring to a boil. Cook for 7 minutes.
6. Season with ground black pepper.
7. Top with remaining 1 tablespoon parsley and cheese before serving.

Attribution

Recipe and photo used with permission from: Nestlé® and meals.com.