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Tortellini Vegetable Soup


4 tsp. crushed, dried basil
3 cloves garlic
1 Tbsp. olive oil
8-12 cups chicken broth
2 8 oz. packages of cheese tortellini
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup sliced carrots
2 diced tomatoes
2 cup green beans
2 cup corn
1 cup peas

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This recipe is great for mixing and matching your favorite vegetables- it doesn’t really matter what you put in but the included veggie are my favorite to add to this meal! This is a soup that’s great all year round- can include fresh veggies in the summer and use ones you’ve frozen in the winter time!


In a medium pot, cook basil and garlic in hot oil for 1 minute. Add broth, tortellini, carrots (I cut mine really thin to make sure they are definitely soft), salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Add remaining vegetables, bring to a boil, then simmer for 10-15 minutes.

You can adjust the amount of chicken broth you want for how prefer your soups- 8 would be the minimum that would work for this recipe and would make it pretty hearty. Also this recipe is pretty tortellini heavy as you can see in the photos. The original recipe only calls for 1 package but I thought 2 made it better!!