I'm one of those people who eat soup year round, but once Fall rolls in, we're usually making soups 1-2x per week. This tortellini soup is a favorite because of how fast and easy it is! We love this for a quick weekend lunch, but it also makes for a great dinner!
Our veggies of choice for this soup are cabbage, zuchinni and onion (we'll sometimes add carrots too), but you can really customize it with whatever is in your fridge or anything you'd pair with tortellini!
If you try out this recipe, be sure to tag me on Instagram @daniellegervino so I can see your version!
Favorite cooking tools/gadgets for this recipe:
- 7-blade vegetable chopper/mandolin (most-used kitchen tool that cuts down prep time)
- Magic soap (eliminates garlic smell on hands in seconds, also great for fish)
- Le Creuset dutch oven (an investment piece but lasts forever, also oven safe!)
- 1 package frozen tri-colored tortellini
- 2-3 tbsp. olive oil
- 3 cloves garlic, minced
- 1 medium white onion, diced
- 1/2 head cabbage, shredded
- 1 large zuchinni, cubed
- 2 48 oz. cans low sodium chicken broth (can substitute with vegetable broth)
- 2 dried bay leaves
- Dash of red pepper flakes
- Salt and pepper to taste
- On medium-low heat, sauté garlic in olive oil until lightly browned. Add in onion, cabbage and zuchinni. Stir to combine, then cover and sweat vegetables on low for 5-10 minutes.
- Add chicken broth, frozen tortellini, dried bay leaves, red pepper flakes, salt and pepper. Stir, then cover, turn heat to medium-high and bring to a boil. Your tortellini will cook as your broth comes to a boil.
- Once boiling, uncover and test your tortellinis (they should be cooked thoroughly). When they are floating at the top, they're done! Continue to cook uncovered on medium heat until your vegetables are cooked to your liking (once our tortellinis are done, it usually means our veggies are done too!).