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Veggie Tortellini Soup

Hearty Veggie Tortellini Soup for a Quick Comfort Fix

A delightful Veggie Tortellini Soup that's perfect for quick comfort on hectic nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Olive Oil Consider avocado oil for a twist.
  • 1 Onion Substitute shallots for a milder taste.
  • 2 cloves Garlic Opt for fresh for maximum impact.
  • 2 Carrots Parsnips can work well as a substitute.
  • 2 stalks Celery
  • 1 Bell Pepper Use any variety you love.
  • 1 Zucchini Yellow squash can be a delightful alternative.
  • 4 cups Vegetable Broth Chicken broth can swap in for richness.
  • 1 can Diced Tomatoes 14.5 ounces.
Seasoning
  • 1 teaspoon Dried Basil Fresh basil brightens the taste remarkably.
  • 1 teaspoon Dried Oregano Italian seasoning can be a handy substitute.
  • Salt and Pepper Adjust to your personal taste.
Hearty Component
  • 2 cups Tortellini (fresh or frozen) Gluten-free pasta can also be used.
  • 2 cups Spinach Kale or Swiss chard make lovely swaps.
Optional Finishing Touches
  • Parmesan Cheese Nutritional yeast offers a vegan-friendly option.

Equipment

  • Large pot

Method
 

Preparation Steps
  1. Heat the oil in a large pot over medium heat for about 30 seconds.
  2. Sauté diced onion and minced garlic for 2-3 minutes until the onion is translucent.
  3. Add diced carrots and chopped celery, cook for about 5 minutes until slightly softened.
  4. Stir in diced bell pepper and zucchini, sauté for an additional 3 minutes.
  5. Pour in vegetable broth and add diced tomatoes, bring to a gentle boil over medium-high heat.
  6. Add dried basil, oregano, and salt & pepper to taste, then let simmer uncovered for about 10 minutes.
  7. Stir in tortellini and cook according to package instructions, typically 3-5 minutes.
  8. Fold in fresh spinach in the last minute of cooking until wilted.
  9. Taste and adjust seasoning as needed.
  10. Ladle soup into bowls and top with Parmesan cheese or nutritional yeast if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Use fresh vegetables for the best flavor and nutrition. Store leftovers for up to 4 days, or freeze for up to 3 months.

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