Name: Vegetable Tortellini Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 2 cloves garlic, minced; 1 zucchini, diced; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 1 tsp dried oregano; 1/2 tsp dried basil; Salt and pepper, to taste; 1 package (9 oz) refrigerated cheese tortellini; 1 cup spinach or kale, chopped; Fresh parsley (optional, for garnish)

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Looking for a hearty and comforting soup that’s packed with veggies and cheesy goodness? This Vegetable Tortellini Soup is just what you need. With tender tortellini, a medley of fresh vegetables, and a flavorful broth, it’s a one-pot wonder that’s perfect for a cozy dinner or meal prep. Plus, it’s incredibly easy to make and is sure to satisfy everyone at the table!

Why You’ll Love This Recipe

This Vegetable Tortellini Soup is everything you want in a meal: healthy, filling, and full of flavor. The cheese-filled tortellini adds a comforting touch, while the mix of vegetables gives the soup a fresh, vibrant taste. The broth is light yet flavorful, making it a perfect option for lunch or dinner. Plus, it’s super customizable, so you can add your favorite veggies or use what you have on hand.

Ingredients
(Here’s a preview of the key ingredients. Full list below!)

1 tbsp olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, chopped
2 cloves garlic, minced
1 zucchini, diced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
1 package (9 oz) refrigerated cheese tortellini
1 cup spinach or kale, chopped
Fresh parsley (optional, for garnish)

Directions

Step 1: Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-6 minutes, or until the vegetables start to soften. Add the minced garlic and zucchini, and cook for another 2-3 minutes until fragrant.

Step 2: Add the Broth and Seasonings

Pour in the diced tomatoes (with juice) and vegetable broth. Stir in the oregano, basil, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes, until the vegetables are tender.

Step 3: Add the Tortellini

Once the vegetables are tender, add the cheese tortellini to the soup and cook according to the package instructions, usually about 3-5 minutes, or until the tortellini is cooked through and floating to the top.

Step 4: Stir in the Greens

Add the chopped spinach or kale to the soup and stir until wilted, about 2-3 minutes. Taste and adjust the seasoning with salt and pepper if needed.

Step 5: Serve

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with a slice of crusty bread or a side salad for a complete meal.

Expert Tips and Tricks

Use frozen tortellini: If you don’t have fresh tortellini, frozen tortellini works just as well. Just add it straight to the pot without defrosting it.
Make it heartier: Add more veggies like bell peppers, green beans, or peas for an even more colorful and hearty soup.
Add beans or lentils: For extra protein, consider adding a can of beans (like cannellini or chickpeas) or cooked lentils to the soup.

Recipe Variations and Possible Substitutions

Different tortellini: You can use any type of tortellini you prefer, including meat-filled varieties or gluten-free options if you need a different dietary choice.
Swap the greens: Feel free to swap spinach for kale, Swiss chard, or even arugula for a slightly peppery taste.
Vegetable options: If you’re not a fan of zucchini, try adding other vegetables like corn, peas, or green beans to make the soup even more colorful.

Serving and Pairing Suggestions

This Vegetable Tortellini Soup is a complete meal on its own, but it pairs wonderfully with a side of garlic bread or a fresh green salad. You could also serve it with a light Mediterranean-inspired side dish like hummus and pita chips to complement the flavors.

Storage and Reheating Tips

Leftover soup can be stored in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, make sure to store the soup without the tortellini, as it can become mushy when reheated. Once ready to eat, simply reheat the soup and cook fresh tortellini to add in before serving.

FAQs

Can I use frozen vegetables instead of fresh?
Yes! Frozen vegetables can work just as well as fresh. Just add them to the pot during the simmering stage.
Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to serve.
Can I make this soup in a slow cooker?
Yes! You can sauté the vegetables in a pan first, then add them along with the rest of the ingredients to a slow cooker. Cook on low for 4-6 hours, then add the tortellini and greens about 20 minutes before serving.
What if I don’t have vegetable broth?
You can use chicken broth as a substitute, or even water with a vegetable bouillon cube to add flavor.

Conclusion

This Vegetable Tortellini Soup is a light yet hearty meal that’s perfect for any day of the week. It’s packed with fresh vegetables, cheesy tortellini, and a flavorful broth that makes each spoonful comforting and satisfying. Whether you’re making it for a busy weeknight dinner or for meal prep, this soup is sure to become a family favorite. Give it a try, and enjoy a warm, cozy bowl of goodness!

Vegetable Tortellini Soup

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Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4–6 servings 1x
Category: Soup, Comfort Food
Method: Stovetop, One-Pot Meal
Cuisine: Italian
Diet: Vegetarian

Instructions

Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-6 minutes, or until the vegetables start to soften. Add the minced garlic and zucchini, and cook for another 2-3 minutes until fragrant.

Step 2: Add the Broth and Seasonings
Pour in the diced tomatoes (with juice) and vegetable broth. Stir in the oregano, basil, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 10-15 minutes, until the vegetables are tender.

Step 3: Add the Tortellini
Once the vegetables are tender, add the cheese tortellini to the soup and cook according to the package instructions, usually about 3-5 minutes, or until the tortellini is cooked through and floating to the top.

Step 4: Stir in the Greens
Add the chopped spinach or kale to the soup and stir until wilted, about 2-3 minutes. Taste and adjust the seasoning with salt and pepper if needed.

Step 5: Serve
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with a slice of crusty bread or a side salad for a complete meal.

Notes

Frozen tortellini can be used instead of fresh. Just add it directly to the pot without defrosting.
For a heartier soup, consider adding more veggies like bell peppers, peas, or green beans.
For extra protein, add a can of beans or cooked lentils to the soup.