Wow, it is snowing here AGAIN in Colorado today! It’s supposed to keep snowing for the next three days. Usually I would be ready for Spring to arrive weeks ago, but because Colorado has been so prone to wildfires the last two summers, I am thrilled that we are getting some late minute precipitation before thunderstorm season. This probably isn’t enough snow to really help that cause, but I can hope!
Because it has been so snowy lately, I made this vegetable soup to warm us up. This soup is packed with vegetables and reminds me that Spring is right around the corner. I can’t wait to pick out fresh produce from our local Farmer’s Market. It’s one of my favorite things to do on Saturdays when it’s sunny and warm outside.
Anywho, I added some cheese tortellini to our soup pot because we love tortellini in soup (plus it makes this soup that much more filling). If you are trying to keep this Vegan, simply use Vegan tortellini or noodles to add a bit more body to this soup or omit the noodles completely. Your choice!
In a dutch oven or soup pot, saute the carrots in the olive oil over medium heat. After a couple minutes or so, add the onions and celery. Cook for another 2 minutes and add the garlic, stirring for a minute until fragrant.
Add the broth, thyme, basil, poultry seasoning, chives, salt and pepper, and red pepper if using. Add the corn, peas or edamame and spinach. Bring the soup to a boil then lower the heat. Allow to simmer for 10 minutes, or until the carrots are softened.
In the mean time, bring a medium pot of water to a boil. Salt the water then cook your tortellini according to the package directions (boiling for 2-5 minutes).
Add the can of tomatoes to the soup and the cooked tortellini. Gently combine, taste and adjust seasonings if necessary and serve hot, preferably with freshly baked bread for dipping.