Description
This vegetarian tortellini soup is a warm, comforting, and delicious meal packed with fresh vegetables, cheese tortellini, and a rich, flavorful broth. Perfect for a quick weeknight dinner or a cozy meal on a chilly evening!
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1 tsp Italian seasoning
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional for spice)
Tortellini & Greens
- 10 oz cheese tortellini (fresh or frozen)
- 2 cups fresh spinach (or kale)
- 1 tbsp fresh basil, chopped (optional)
Optional Garnish
- Grated Parmesan cheese
- Fresh parsley
Instructions
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Build the Soup Base
- Stir in diced tomatoes, vegetable broth, water, Italian seasoning, salt, black pepper, and red pepper flakes (if using).
- Bring the soup to a simmer and let it cook for 10 minutes to allow the flavors to develop.
- Cook the Tortellini
- Add the cheese tortellini directly to the simmering broth. Cook according to the package instructions (usually 5-7 minutes).
- Add the Greens
- Stir in the fresh spinach (or kale) and cook for an additional 2 minutes until wilted.
- Serve & Enjoy
- Remove from heat and stir in fresh basil if using. Ladle into bowls, garnish with Parmesan cheese and parsley, and serve warm.
Notes
- For a vegan version: Use vegan tortellini and skip the Parmesan cheese.
- For added protein: Add a can of drained white beans or chickpeas.
- For a creamier version: Stir in ½ cup of heavy cream or coconut milk before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. If making ahead, cook tortellini separately and add before serving.
- Freezing Tips: Freeze the broth and veggies without tortellini. When reheating, add fresh tortellini for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg
Keywords: vegetarian tortellini soup, cheese tortellini soup, meatless tortellini soup, Italian soup, veggie tortellini recipe, easy tortellini soup