One of my favorite childhood soups is Tortellini en Brodo, a classic Italian soup that is generally just broth and cheese tortellini. I made my own version with added veggies and dairy free tortellini that is so delicious, I have been making it on repeat!
Tortellini Vegetable en Brodo Soup
Servings 4 people
Ingredients
- 2 tbsp avocado oil
- 1 onion diced
- 3 garlic cloves minced
- 3 carrots diced
- 3 celery stalks diced
- 1 tsp Italian seasoning
- ¼ tsp cayenne pepper
- 1 tsp garlic powder
- 3 cups baby spinach or kale
- 8 cups broth I use chicken or beef bone broth
- 1 package tortellini I use Kite Hill
- Sea salt & pepper
Instructions
- Heat the avocado oil in a large pot over medium-high heat. Once hot, add the onion, garlic, carrots & celery. Saute until the onions are translucent, around 5 minutes, stirring occasionally.
- Add Italian seasoning, garlic powder, cayenne pepper and cook for 30 seconds.
- Add broth and bring to a boil. Lower the heat to simmer allowing the veggies to become tender, about 10 -15 minutes.
- Add the tortellini and cook according to the package directions. I usually leave it in for about 2-3 minutes and then add in spinach or kale.
- Remove from heat, serve & enjoy!
SHOP LE CREUSET CANADA
No products in the cart.