Veggie-Packed Tortellini Soup

We had a rainy May.
It is not me speaking, it is the facts.
On May 17, we already had twice the amount of rain we usually have for the whole month.
And my umbrella is broken. And it is still raining.

So I made stew.
And then the stew was gone.
So I made soup.

Print recipe

Ingredients:

• 2 tbsp olive oil
• 1/2 big (or 1 small) white onion, coarsely chopped
• 3 big cloves garlic, pressed
• 1 leek, chopped
• 2 small carrots, chopped
• 1 stalk celery, chopped
• 1 tsp ground coriander seeds
• 1/2 tsp dried oregano leaves
• 1/8 tsp celery seeds
• 2 liters vegetable broth
• 1 cup water
• 1 can (28 oz) diced tomatoes
• 2 cups frozen corn
• 1 pkg (350 g) cheese tortellini
• 1 pkg (170 g) baby spinach
• Parmesan to garnish

Directions: Heat olive oil in a large pot over medium-heat. Add onion and garlic and cook, stirring, until it starts to get translucent. Add leek, carrots and celery and cook for 2-3 more minutes. Add coriander, oregano and celery seeds and cook for 30 seconds. Add broth, water and diced tomatoes and bring to a boil. Stir in frozen corn and bring back to a boil. Add tortellini and cook for the shorter time indicate on the package. One minute before tortellini is ready, stir in spinach.
Serve immediately garnished with grated Parmesan.

Serves 6-8

This soup was perfect for the cold rainy weather we’ve been having: warm and comforting.
It has lots of flavor and what really comes out is the tortellini and the crunchy sweet corn. I wasn’t sure about adding the corn with the tortellini but I loved it! And I love when dishes have lots of colors like this one!

I really love soups.
But I love warm sunny days more. And there is still cold soups :-).
Pass the word to mother nature.