Description
Vegetable Tortellini Soup is the perfect balance of hearty and wholesome. Packed with fresh vegetables, tender cheese-filled tortellini, and a flavorful broth, this soup is both nourishing and satisfying. It’s quick to prepare, making it an excellent choice for a busy weeknight dinner or a cozy weekend meal.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups vegetable broth (or chicken broth)
- 1 tsp Italian seasoning
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 9 oz fresh or frozen cheese tortellini
- 2 cups fresh spinach
- 1/4 cup grated Parmesan cheese (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Sauté the Aromatics
- Heat olive oil in a large pot over medium heat. Add diced onions and garlic, cooking until soft and fragrant.
- 2. Add the Vegetables and Broth
- Stir in the carrots, zucchini, and diced tomatoes with their juices. Pour in the vegetable broth and season with Italian seasoning, salt, and pepper. Bring to a gentle simmer.
- 3. Cook the Tortellini
- Add the tortellini and let them cook according to the package instructions, usually about 5 minutes for fresh or 7 minutes for frozen.
- 4. Finish with Greens and Cheese
- Stir in the spinach at the last minute to wilt it gently. Serve warm, garnished with Parmesan cheese and a pinch of red pepper flakes if desired.
Notes
- To keep tortellini from getting too soft, cook them separately and add them when serving.
- Swap in other vegetables like bell peppers, green beans, or kale based on what you have on hand.
- For extra protein, stir in cooked beans, shredded chicken, or tofu.
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg