Description
Warm your soul with the blissful flavors of the Best Veggie Tortellini Soup—this delightful dish offers more than just nourishment; it’s a comforting hug in a bowl!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 zucchini, chopped
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes, with juices
- 4 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 9 oz cheese tortellini (refrigerated or frozen)
- 2 cups fresh baby spinach or chopped kale
- 1/4 cup fresh parsley, chopped
- Parmesan cheese, grated (for garnish)
- Juice of 1/2 lemon (optional)
Instructions
- Begin your soup by heating the olive oil in a large soup pot over medium heat. Once the oil is shimmering, add the diced onions, allowing them to sauté for about 3–4 minutes. You want them to become translucent and tender, which creates a flavorful base for your soup. Add the minced garlic next and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Next, it’s time to infuse your soup with vibrant colors and nutrition. Toss in the sliced carrots, chopped celery, zucchini, and diced red bell pepper to the pot. Stir everything together and sauté the mixture for about 5 minutes. This step allows the vegetables to soften slightly and meld with the aromatic base you’ve created.
- Pour the can of diced tomatoes—juices included—into the pot, followed by the vegetable broth. Add the Italian seasoning, crushed red pepper flakes, and a dash of salt and pepper. Bring the mixture to a rolling boil, then reduce the heat to let it simmer for about 10–15 minutes.
- Add the cheese tortellini to the pot, cooking them according to the package instructions, which generally takes about 4–6 minutes if they are refrigerated.
- Once the tortellini is ready, introduce the fresh baby spinach or kale into the pot. Cook for another 2 minutes until the greens have wilted down.
- Finally, turn off the heat and stir in the fresh chopped parsley and the juice of half a lemon if you’re using it. Taste your soup and adjust the seasoning with more salt or pepper as needed.
Notes
This recipe is highly adaptable, so you can easily modify the broth or add different types of cheese tortellini depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Calories: 280 kcal
- Sodium: 640 mg
- Protein: 11 g