Ingredients

Scale

1 tablespoon olive oil

1/2 yellow onion, chopped

2 ribs celery, chopped

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, undrained

2 cups frozen mixed carrots, peas, corn, and green beans

2 bay leaves

1 teaspoon dried parsley flakes

1/2 teaspoon dried rosemary

2 teaspoons Italian seasoning

4 cups vegetable broth or low sodium chicken broth

2 teaspoons bouillon (optional but recommended for richer flavor)

Salt and freshly ground black pepper, to taste

10 ounces cheese tortellini, refrigerated

Freshly grated parmesan cheese for topping (optional)

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Instructions

1-Getting Started: First, prepare all vegetables by washing, peeling, and chopping them as needed. In a large pot, heat a small amount of olive oil over medium heat and sauté garlic until it smells great, about 1-2 minutes.

2-Next, add chopped carrots and celery, cooking for 5 minutes until they soften a bit. Then, pour in the vegetable broth and diced tomatoes, bringing everything to a gentle boil and letting it simmer for 15 minutes.

3-Once the base is ready, add the cheese tortellini and cook for 3-5 minutes until it’s tender. Finally, season with dried basil, salt, and pepper, and serve it hot for a warm meal that hits the spot.

Last Step:

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Notes

🧊 Keep frozen vegetables and tortellini stocked for quick, convenient meals.
🥕 Customize the soup with zucchini, spinach, or asparagus to your liking.
❄️ For freezing, omit tortellini; add fresh when reheating to maintain texture.
🧂 Enhance flavor with extra bouillon and fresh herbs to avoid blandness.

Author: Brandi Oshea
Prep Time: 10 minutes
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Cook Time: 20 minutes
Category: Soup
Method: Simmering
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 353 calories
Sugar: 20 grams
Sodium: 339 mg
Fat: 8 grams
Saturated Fat: 2 grams
Carbohydrates: 58 grams
Fiber: 10 grams
Protein: 17 grams
Cholesterol: 17 mg