Name: Vegetable Tortellini Soup: A Hearty and Flavorful Bowl of Comfort
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: Cheese tortellini (fresh or frozen): 8 oz (about 2 cups); Olive oil: 1 tablespoon; Onion (diced): 1 medium onion (about 1 cup diced); Carrots (peeled and sliced): 2 medium carrots (about 1 cup sliced); Celery (diced): 2 stalks (about 1 cup diced); Garlic (minced): 3 cloves; Zucchini (diced): 1 medium zucchini (about 1 cup diced); Spinach (or kale): 4 cups fresh spinach (about 2 oz) or 3 cups kale (stems removed, chopped); Canned diced tomatoes (with juice): 1 can (14.5 oz); Vegetable broth (or chicken broth): 4 cups; Fresh thyme (or dried thyme): 1 tablespoon fresh thyme (or 1 teaspoon dried thyme); Fresh basil (optional, for garnish): 2 tablespoons fresh basil (chopped); Salt and pepper: To taste (start with 1 teaspoon salt and ½ teaspoon pepper); Grated Parmesan cheese (optional, for serving): ¼ cup (optional)

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Looking for a cozy, wholesome soup that’s both delicious and filling? This Vegetable Tortellini Soup is just the answer! Packed with colorful vegetables, tender cheese tortellini, and a savory broth, this soup is a perfect way to warm up on a chilly day. It’s hearty, satisfying, and made with fresh ingredients that come together to create a deliciously comforting meal. Plus, it’s quick to prepare, making it ideal for busy weeknights or meal prepping for the week ahead.

Why You’ll Love This Recipe?

This Vegetable Tortellini Soup combines the best of both worlds: it’s light yet filling, packed with flavor, and incredibly versatile. The cheese-filled tortellini adds a touch of richness, while the vegetable medley provides a healthy balance of textures and nutrients. The savory broth brings everything together, and the fresh herbs add depth and brightness. It’s a wholesome dish that the whole family will love, and you can easily make it your own by adding or swapping ingredients. Whether you’re craving a vegetarian meal or just want something comforting and easy, this soup will become a staple in your recipe rotation.

Ingredients

(Full list of ingredients is available at the end of this post)

Cheese tortellini (fresh or frozen)
Olive oil
Onion (diced)
Carrots (peeled and sliced)
Celery (diced)
Garlic (minced)
Zucchini (diced)
Spinach (or kale)
Canned diced tomatoes (with juice)
Vegetable broth (or chicken broth)
Fresh thyme or dried thyme
Fresh basil (optional, for garnish)
Salt and pepper
Grated Parmesan cheese (optional, for serving)

Directions

1. Sauté the Vegetables

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery to the pot and sauté for about 5-6 minutes, until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.

2. Add the Zucchini and Tomatoes

Once the garlic is fragrant, add the diced zucchini to the pot and cook for 3-4 minutes until it softens slightly. Then, stir in the canned diced tomatoes (with juice) and let everything simmer for another 5 minutes, allowing the flavors to combine.

3. Pour in the Broth and Seasonings

Add the vegetable broth to the pot, along with the fresh thyme (or dried thyme). Season the soup with salt and pepper to taste. Bring the soup to a gentle simmer and cook for about 10 minutes, letting the flavors meld and the vegetables become tender.

4. Cook the Tortellini

Stir in the cheese tortellini and cook according to the package instructions (usually around 3-5 minutes for fresh tortellini or 7-9 minutes for frozen). The tortellini should float to the top when it’s ready. If you’re using dried tortellini, make sure to cook it a little longer.

5. Add the Spinach

Once the tortellini is cooked, add the fresh spinach (or kale) to the soup and stir until the greens wilt down. This will only take about 1-2 minutes. If you prefer a thicker soup, you can add more spinach or even some frozen peas for extra veggies.

6. Taste and Adjust

Give the soup a taste and adjust the seasoning as needed. If you want a little extra brightness, you can add a squeeze of lemon juice or a pinch of crushed red pepper flakes for some heat.

7. Serve and Garnish

Ladle the soup into bowls and garnish with a sprinkle of freshly grated Parmesan cheese and fresh basil if you like. Serve hot with a side of crusty bread or a light salad for a complete meal.

Expert Tips and Tricks

Use Fresh or Frozen Tortellini: Fresh tortellini cooks quickly and has a delicate texture, but frozen tortellini works just as well for this soup and might even hold up better during reheating.
Mix Up the Veggies: You can add any other vegetables you like! Frozen peas, green beans, or even corn would make a great addition to this soup. Just be sure to adjust the cooking times so everything is tender.
Add More Herbs: Fresh herbs like basil or parsley add a pop of flavor, but if you don’t have them, dried herbs like oregano or rosemary can also work well in the broth.
Make it Creamy: For an even richer soup, stir in a splash of heavy cream or a dollop of sour cream just before serving. This will give it a smooth, velvety texture.

Recipe Variations and Possible Substitutions

Add Protein: If you want to make this soup more filling, you can add some cooked chicken, Italian sausage, or even beans like cannellini beans or chickpeas for a vegetarian option.
Gluten-Free Version: Use gluten-free tortellini or substitute the pasta with gluten-free pasta or quinoa. You could also leave the pasta out entirely and enjoy it as a vegetable-packed soup.
Low-Carb Version: For a low-carb version, skip the tortellini and substitute it with zucchini noodles (zoodles) or cauliflower rice for a similar texture.

Serving and Pairing Suggestions

This Vegetable Tortellini Soup is hearty on its own, but it pairs beautifully with a few simple sides:

Crusty Bread: A thick slice of crusty bread or garlic bread is perfect for dipping into the soup and soaking up all the delicious broth.
Green Salad: A light side salad with a simple vinaigrette balances the richness of the soup. Try a mix of arugula, spinach, and cherry tomatoes for a fresh contrast.
Cheese and Crackers: If you’re serving this soup as a starter or appetizer, pair it with some crackers and a variety of cheeses for a well-rounded meal.

Storage and Reheating Tips

Leftover Vegetable Tortellini Soup keeps well in the fridge for 3-4 days. Store it in an airtight container and reheat gently on the stovetop, adding a little extra broth if needed. Be careful not to overcook the tortellini when reheating, as it can become mushy.

This soup can also be frozen for up to 3 months, but it’s best to freeze it without the tortellini. The pasta can become soft and mushy when frozen and thawed. To freeze, cool the soup completely and store it in a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and reheat, then add freshly cooked tortellini.

4 FAQs

1. Can I use frozen tortellini in this recipe?
Yes, frozen tortellini works just as well in this recipe. Just make sure to cook it for a little longer than fresh tortellini, and follow the package instructions.

2. Can I make this soup ahead of time?
Absolutely! In fact, this soup tastes even better the next day once the flavors have had more time to meld. Just store it in the fridge and reheat before serving.

3. What other vegetables can I add?
You can add a variety of vegetables like peas, bell peppers, or even squash. Just make sure to adjust the cooking time for any vegetables that need more time to soften.

4. Is this soup vegetarian?
Yes, this Vegetable Tortellini Soup is completely vegetarian, as long as you use vegetable broth and skip the optional meat additions. It’s packed with veggies and cheese-filled tortellini, making it satisfying on its own.

Conclusion

This Vegetable Tortellini Soup is the ultimate comfort food, packed with wholesome ingredients that come together to create a deliciously hearty dish. The tender tortellini, colorful vegetables, and savory broth make it a satisfying meal that’s perfect for any occasion. Whether you’re serving it to your family for dinner or meal prepping for the week, this soup will quickly become a favorite in your recipe rotation.

Vegetable Tortellini Soup: A Hearty and Flavorful Bowl of Comfort

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Author: Emily
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

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Description

This cozy Vegetable Tortellini Soup is filled with fresh veggies, tender cheese tortellini, and a savory broth, making it the perfect dish for chilly days. Hearty, nutritious, and quick to prepare, it’s ideal for busy weeknights or meal prepping.

Instructions

Sauté the Vegetables: Heat olive oil in a large pot. Sauté diced onion, carrots, and celery for 5-6 minutes. Add minced garlic and cook for another minute.
Add Zucchini and Tomatoes: Stir in zucchini, then add canned diced tomatoes and simmer for 5 minutes.
Pour in Broth and Season: Add vegetable broth and thyme. Season with salt and pepper, simmer for 10 minutes.
Cook the Tortellini: Stir in cheese tortellini and cook according to the package instructions (fresh 3-5 minutes, frozen 7-9 minutes).
Add Spinach: Stir in spinach and cook for 1-2 minutes.
Taste and Adjust: Adjust seasoning and add a squeeze of lemon juice or crushed red pepper flakes, if desired.
Serve and Garnish: Ladle into bowls, garnish with Parmesan and fresh basil.