Spinach Tortellini Soup

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Spinach Tortellini Soup is simple, satisficing, and full of super foods to keep active. Very easy to freezes for easy meals.

Looking for more vegetarian recipes? Try this Roasted Red Pepper & Carrots Soup and Red Cabbage & Kale Coleslaw.

Looking for more healthy recipes? This is a very simple Kale & Mushroom Stir-fry made with all-natural ingredients. Perfect dish for mushroom lovers!

Spinach Tortellini Soup

Spinach Tortellini Soup is simple, satisficing, and full of superfoods to keep active. Very easy to freezes for easy meals.
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Total Time 30 mins
Course Soup
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small yellow onion, chopped
  • 1/2 tablespoon garlic, minced
  • 8 cups chicken or vegetable broth
  • 3 large celery stalks, chopped
  • 3 large carrots, peeled & chopped
  • 1 cup mushrooms, sliced
  • 2 tablespoons fresh basil, minced or 2 teaspoons dry
  • 2 tablespoons fresh parsley, minced or 2 teaspoons dry
  • 9 ounces frozen or refrigerated tortellini
  • salt & pepper to taste
  • 3 cups fresh baby spinach
  • 1/2 cup quinoa rinsed well
  • 1 can chickpeas drained and rinsed

Instructions
 

  • In a large pot or Dutch oven, heat oil over medium heat, saute onion, celery, and carrots. Stir occasionally for 5 minutes. 
    Reduce heat to low, add mushrooms, butter, and garlic. simmer for 3 minutes. Stir in broth, basil, parsley, salt, and pepper, bring to a boil.
    Cover and simmer for 10 minutes. Add quinoa, chickpeas, and tortellini. Cook for 10 minutes.
    Add spinach and simmer for additional 5 minutes.