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White bowl filled with vegetable medley tortellini soup on a wooden table with a spoon to the left and a tan cloth in the background as viewed close up
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Vegetable Medley Tortellini Soup

Delicious flavor combination of veggies in a easy, satisfying soup that warms our body and soul all at the same time.
Course Soup
Cuisine American
Keyword tortellini soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Lyuba Brooke

Ingredients

  • 1 large shallot
  • 1 leek about .5 lb
  • .3 lb yellow squash
  • .3 lb green beans
  • .3 lb shiitake mushrooms
  • 3 large garlic cloves
  • 1 lb refrigerated tortellini
  • 25-30 oz vegetable or chicken broth
  • 1 1/2 tsp dry thyme
  • Salt
  • Fresh cracked black peppercorns

Instructions

  • Preheat a large pot over medium heat.
  • Add some vegetable oil for cooking the veggies.
  • Wash and slice shallot, leek (just the white part, discarding the green leaves) and shiitake mushrooms. Wash and chop green beans into about 1-inch pieces.
  • Wash and dice yellow squash.
  • Saute shallots and leek until flagrant. Add mushrooms and saute until softened. Add green beans and squash. Cook, stirring often, for 5-7 minutes.
  • Smash garlic cloves and dice them. Add garlic to the pot. Saute until fragrant.
  • Add vegetable broth and bring to boil.
  • Add tortellini, thyme, salt and a good amount of fresh cracked black peppercorns (to taste). Cook until tortellini is done.
  • Serve right away, nice and hot.

Notes

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.