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Vegetarian Tortellini Garden Soup

Spring fever is about to abound, which means you'll be spending more time outside in the yard than in the kitchen. This healthy vegetarian recipe features garden veggies and cheese tortellini cooked in a slow cooker, which means you can bask in the sunshi

Spring fever is about to abound, which means you'll be spending more time outside in the yard than in the kitchen. This healthy vegetarian recipe features garden veggies and cheese tortellini cooked in a slow cooker, which means you can bask in the sunshine while your family's meat-free dinner simmers to perfection.
Spring fever is about to abound, which means you'll be spending more time outside in the yard than in the kitchen. This healthy vegetarian recipe features garden veggies and cheese tortellini cooked in a slow cooker, which means you can bask in the sunshine while your family's meat-free dinner simmers to perfection.

Vegetarian Tortellini Garden Soup

Serves 6

Ingredients:

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 carrots, chopped

  • 2 cups diced vine-ripe tomatoes

  • 4 cups vegetable broth

  • 1 (15-ounce) can tomato sauce

  • 2 cups water

  • 1 bay leaf

  • 2 zucchini, sliced

  • 6 cups chopped kale or chard leaves

  • 10 ounces fresh cheese tortellini (uncooked)

  • Salt and freshly ground black pepper


Directions:

  1. In a slow cooker, combine onion, garlic, carrots, tomatoes, broth, tomato sauce, water, and bay leaf.

  2. Cover and cook on LOW for 5 to 7 hours.

  3. Stir in zucchini, kale or chard, and tortellini. Cover and continue to cook for 1 additional hour. Discard bay leaf.

  4. Season with salt and pepper. Serve soup hot.


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