Rustic Italian Vegetable Soup

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READY IN: 40mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf. Season it with salt and pepper. Cook for about 2-3 minutes and add chicken stock.
  • Add squash and cook until tender. Add spinach and simmer.
  • In sauté pan, heat oil and cook chicken at medium-high heat until cooked through. Add to soup.
  • In pasta pot, cook tortellini according to package directions. Drain and add to soup.
  • Add tomato sauce and both cans of beans to cook through. About 4-5 minutes.
  • Cut pita into wedges. Sprinkle Parmesan over evenly. Broil until golden brown.
  • Ladle a portion of soup in a bowl and garnish with some Parmesan pita chips.
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