Tortellini Vegetable Soup

Bowl of delicious tortellini vegetable soup with vibrant vegetables
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Looking for a warm hug in a bowl? Our Tortellini Vegetable Soup is just what you need! This cozy dish combines tender tortellini with fresh vegetables and savory broth, creating a meal that not only nourishes your body but lifts your spirits. Whether you’re feeding the family on a chilly evening or craving something hearty, this recipe is simple and satisfying.

Why Make This Recipe

  • Quick & Easy: Get this delicious soup ready in about 30 minutes!
  • Family Favorite: Kids love the cheesy tortellini, and adults appreciate the nutritious veggies.
  • Budget-Friendly: Use seasonal vegetables and pantry staples without breaking the bank.
  • Comforting & Nutritious: A warm bowl of soup brings that feeling of home and comfort, perfect for chilly days.

This Tortellini Vegetable Soup is not only a meal but also a chance to create warm memories around the dinner table. It’s satisfying to see everyone enjoying it, and with each spoonful, you can taste the love and care you put into it.

Ingredients

For the soup base:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 red bell pepper, diced
  • 4 cups vegetable broth (or chicken broth for added flavor)

For the main ingredients:

  • 1 zucchini, diced
  • 1 cup fresh spinach (or kale, if you prefer)
  • 9 ounces cheese tortellini (fresh or frozen)

For seasoning:

  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For garnishing (optional):

  • Fresh parsley, chopped
  • Grated Parmesan cheese

How to Make Tortellini Vegetable Soup

  1. Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 3-4 minutes. This builds a flavorful base for your soup!

  2. Add Garlic & Other Veggies: Stir in the minced garlic and let it cook for about 30 seconds. Then, add the carrots, celery, and red bell pepper. Cook for another 5 minutes until they start softening.

  3. Pour in the Broth: Add the vegetable broth to the pot, bringing everything to a gentle simmer. This is where the soup really starts to come together.

  4. Toss in Remaining Veggies: Add the zucchini, spinach, dried oregano, dried basil, salt, and pepper. Let the soup simmer for 10 minutes until the vegetables are tender but still have a little crunch.

  5. Cook the Tortellini: Stir in the tortellini and let it cook according to package instructions, usually about 3-5 minutes. Watch how they puff up; it’s so satisfying!

  6. Taste and Adjust: Taste the soup and adjust seasonings as needed. Sometimes a little more salt or pepper can elevate the whole dish!

How to Serve Tortellini Vegetable Soup

  • Presentation: Ladle the soup into big, cozy bowls for a homely feel.
  • Garnish: Sprinkle with chopped fresh parsley and a generous grating of Parmesan cheese for extra flavor.
  • Pairings: Serve with crusty bread or a light green salad for a complete meal.

How to Store Tortellini Vegetable Soup

To keep your delicious soup fresh, store any leftovers in an airtight container in the fridge for up to 3 days. If you want to save it for later, you can freeze it in portions for up to 3 months. Just be sure to let it cool completely first! To reheat, simply warm it on the stove over low heat until it’s heated through.

Tips to Make Tortellini Vegetable Soup

  • Don’t Overcook the Veggies: Keep them slightly crunchy for the best texture.
  • Use Fresh Ingredients: Fresh vegetables enhance flavor and nutrition.
  • Experiment with Herbs: Try adding fresh herbs like thyme or parsley for an aromatic twist.
  • Add Protein: Toss in some cooked chicken or beans for extra nourishment.
  • Adjust Consistency: If it’s too thick, just add a splash more broth or water.

Variation

  • Gluten-Free: Use gluten-free tortellini or rice noodles for a gluten-free option.
  • Vegetarian/Vegan: Simply replace the tortellini with a vegan variety and use vegetable broth.

FAQs

Can I use frozen vegetables instead of fresh ones?

Absolutely! Frozen vegetables are a great time-saver and work perfectly in this soup. Just add them in with the broth.

How do I prevent the tortellini from becoming mushy?

Be sure to cook the tortellini according to the package instructions and add them last, right before serving.

Can I make this soup ahead of time?

Yes, this soup keeps well! Just store it in the fridge and reheat when you’re ready to serve.

Conclusion

Our Tortellini Vegetable Soup is an inviting, cozy dish perfect for family dinners and chilly nights. With its warm flavors and comforting ingredients, it’s bound to become a staple in your home. We’d love to hear how yours turned out, so please leave a comment and a star rating! Don’t forget to share your twists on Pinterest or Facebook. What twist did you try? Let us know below!

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Tortellini Vegetable Soup

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  • Author: chef-ava
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
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Description

A comforting bowl of Tortellini Vegetable Soup filled with tender tortellini and fresh vegetables, perfect for chilly nights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 red bell pepper, diced
  • 4 cups vegetable broth
  • 1 zucchini, diced
  • 1 cup fresh spinach
  • 9 ounces cheese tortellini
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnishing)
  • Grated Parmesan cheese (for garnishing)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
  2. Stir in minced garlic and cook for about 30 seconds. Add carrots, celery, and red bell pepper; cook for another 5 minutes until softened.
  3. Add vegetable broth and bring to a gentle simmer.
  4. Add zucchini, spinach, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes until vegetables are tender.
  5. Stir in tortellini and cook according to package instructions, about 3-5 minutes.
  6. Taste and adjust seasonings as needed.
  7. Ladle soup into bowls, garnish with parsley and Parmesan cheese, and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 30mg

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