Summer Vegetable Tortellini Soup
60 Minutes
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Summer Vegetable Tortellini Soup
This flavourful and light soup will make you want to eat it any time of the year.
Recipe Ingredients
- 1 tbsp olive oil
- 3 cloves of garlic, peeled and minced
- 1 white onion, diced
- 6 cups vegetable broth
- 1 (796ml) can diced tomatoes
- 1 cup fresh green beans, trimmed and cut into ½’’ pieces
- 2 orange peppers, diced
- 1 cup fresh corn, cut off the cob
- 1 cup asparagus, cut into ½’’ pieces
- 350g fresh tortellini
- 2 small zucchini, diced
- ¾ cup fresh peas
- ½ cup Paradise Island Shredded Parmesan
- Salt and pepper to taste
Recipe Directions
1. In a large soup pot on medium-high heat, heat oil and add the onion until they start to
sweat for about 5 minutes
2. Add garlic to the pot and cook until fragrant. Add diced tomatoes and broth to the pot and
bring to a boil
3. Once boiling reduce heat and bring to a simmer. Add beans, peppers and corn, simmer for
15-20 minutes
4. Add asparagus and tortellini and cook for 5 minutes
5. Add zucchini and peas and simmer for another 2-3 minutes or until tortellini is cooked
6. Ladle soup into bowls and sprinkle with shredded Parmesan
7. Serve immediately and enjoy!