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Vegetable Tortellini Bowl


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  • 1 tbsp cooking oil
  • 2 cups chopped onion
  • 2 garlic cloves, minced or 1 tsp powder
  • 12 cups chicken stock
  • 14 oz can diced tomatoes, drained
  • 1-1/2 cup grated carrot
  • 1-1/2 cups chopped zucchini, with peel
  • 1 cup chopped yellow or red pepper
  • 2 bay leaves
  • 1 tsp dried rosemary, crushed
  • 1/4 tsp salt
  • 12-1/2 oz pkg fresh beef-filled tortelllini
  • 3 cups fresh spinach leaves, lightly packed or greens of your choice



Step 1

Heat cooking oil in dutch oven or large pot on medium high. Add onion and garlic. Cook for 5 to 10 minutes, stirring often until onion is softened.

Add next 8 ingredients. Stir, bring to a boil. Add tortellini. Stir. Reduce heat to medium. Boil gently, uncovered for about 8 minutes, stirring occasionally, until tortellini is tender but firm.

Add spinach. Stir. Cook for about 2 minutes until spinach is wilted. Discard bay leaves.

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