1 large yellow onion, diced
4 cloves garlic, minced
3 carrots, chopped
2 zucchini, chopped
5 plum tomatoes, quartered
1/2 cup fresh baby spinach, chopped
3 cups fresh cheese tortellini pasta
1 16-ounce container low-sodium vegetable stock
2 cups water
1 tablespoon olive oil
1 teaspoon fresh rosemary, chopped
Kosher salt and fresh ground black pepper
In a large, heavy-bottom pot, heat olive oil over medium-high heat.
Add carrots and onions to the pot. Sauté until the carrots start to soften and the onions become translucent, about 3 minutes.
Add the garlic and sauté until fragrant, about 1 minute.
All at once, add the vegetable stock, water, zucchini, tomatoes, spinach, tortellini pasta, rosemary, and 1/2 teaspoon of fresh ground black pepper. Stir to combine.
Bring the soup to a boil over high heat, then immediately reduce heat to medium-low. Cover the pot, and simmer until the vegetables are fork tender and the pasta is fully cooked, about 10 minutes.
Season with salt and pepper to taste.
Once all ingredients are cooked, remove from heat and serve immediately in individual bowls. Garnish with a sprinkle of more rosemary or finely chopped parsley.
Pro-tip: This soup can easily be made non-vegetarian by using chicken stock and adding small cubes of precooked chicken to the pot.
Pro-tip: Chopping all your vegetables about the same size will ensure an even cooking time.
