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Easy Red Pepper Tortellini Soup

A quick & easy weeknight soup, with some serious veggie power! (Vegetarian)
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course: Main Course, Soup
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 32 oz carton Roasted Red Pepper soup
  • 1 14 oz can of tomatoes (Low sodium if desired)
  • 1-2 each bell peppers (or 6-8 mini bell peppers)
  • 1 cup fresh spinach
  • 1 small yellow onion
  • 2 cloves garlic
  • 1 tsp oregano
  • 1/2 tsp cayenne, or more for flavor (omit if desired)
  • 1 19 oz bag frozen tortellini

Method
 

  1. Heat Olive Oil over Medium Heat
  2. Chop Onion & Bell Pepper and add to soup pot when olive oil is heated.
  3. Saute onion & bell pepper until nearly cooked, and add garlic, oregano and cayenne.
  4. Continue to saute a few minutes more until garlic & herbs are fragrant.
  5. Add carton roasted red pepper soup, and undrained can of diced tomatoes. Stir to combine.
  6. Add the frozen tortellini & stir.
  7. Bring soup mixture to a boil, and then reduce to a simmer for 15-20 minutes to let the flavors meld.
  8. While the soup is cooking, wash & prepare your spinach, removing stems & any debris.
  9. When the soup has simmered for 15-20 minutes, add the spinach and stir until wilted.
  10. Garnish with croutons, and fresh basil and enjoy!!

Notes

Optional toppings: 
Fresh, chopped Basil
Croutons
Shredded Parmesan Cheese