Imagine a steaming bowl of vegetable tortellini soup, with vibrant colors and inviting aromas wafting through your kitchen.
There’s something comforting about this easy-to-make Italian classic, perfect for a cozy evening at home.
As the fresh vegetables simmer and the cheese tortellini plump up in the fragrant broth, a delightful transformation occurs.
Simple ingredients meld into a heartwarming dish that feels like a warm hug in a bowl.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 chef’s knife
- 1 ladle
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (9 ounces) cheese tortellini
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese, optional
- 2 tablespoons fresh basil, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Vegetable Tortellini Soup, here is a suggested timeline:
- Reading & Preparation (5 minutes)
- Read through the entire recipe and instructions to familiarize yourself with the steps.
- Gather all necessary ingredients and equipment.
- Prep Work (15 minutes)
- Start by dicing the onion and mincing the garlic.
- Slice the carrots and celery.
- Dice the zucchini and red bell pepper.
- Cooking (30 minutes)
- Minute 1-2: Heat the olive oil in a large pot over medium heat.
- Minute 3-5: Add the diced onion and sauté until translucent.
- Minute 6: Stir in the minced garlic and cook for 1 minute.
- Minute 7-10: Add the sliced carrots and celery, cooking for 3-4 minutes.
- Minute 11-15: Mix in the diced zucchini and red bell pepper, stirring occasionally.
- Minute 16-18: Pour in the vegetable broth and canned tomatoes with juice.
- Minute 19: Add Italian seasoning, salt, and black pepper to the pot.
- Minute 20: Bring the mixture to a boil.
- Minute 21-35: Reduce heat to simmer and cook for 15 minutes until vegetables are tender.
- Minute 36-40: Add the cheese tortellini to the pot and cook according to package instructions.
- Minute 41-42: Stir in the baby spinach and cook until wilted.
- Minute 43: Remove the pot from heat.
- Resting & Serving (5 minutes)
- Let the soup rest for 5 minutes.
- Serve hot with optional grated Parmesan cheese and fresh basil on top.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and sauté until translucent.
Stir in minced garlic and cook for 1 minute.
Add sliced carrots and celery, cooking for 3-4 minutes.
Mix in diced zucchini and red bell pepper, stirring occasionally.
Pour in vegetable broth and canned tomatoes with juice.
Add Italian seasoning, salt, and black pepper to the pot.
Bring the mixture to a boil, then reduce heat to simmer.
Simmer for 15 minutes until vegetables are tender.
Add cheese tortellini to the pot and cook according to package instructions.
Stir in baby spinach and cook until wilted.
Remove from heat and let rest for 5 minutes.
Serve hot with grated Parmesan cheese and fresh basil on top.
Serving Tips
- Crusty Bread: Pair with a warm, crusty baguette or sourdough for dipping into the flavorful broth.
- Side Salad: Serve with a fresh green salad tossed in a light vinaigrette to complement the soup’s richness.
- Grilled Cheese Sandwich: A classic grilled cheese sandwich makes a comforting and hearty companion.
- Garlic Breadsticks: Add some garlic-flavored breadsticks for a crunchy, aromatic side.
- Roasted Vegetables: Include a side of seasonal roasted vegetables for extra nutrition and texture.
Storage
Store leftover Vegetable Tortellini Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding extra broth if needed to adjust consistency.
Freezing
To freeze vegetable tortellini soup, cool completely.
Then transfer to airtight containers. Leave space for expansion.
Freeze up to 3 months.
Thaw in the refrigerator before reheating thoroughly.
Reheating
To reheat Vegetable Tortellini Soup, gently warm it on the stove over low heat.
Stir occasionally to prevent sticking.
Alternatively, microwave on medium power in a microwave-safe bowl.
Stir halfway through the heating process.
Final Thoughts
Vegetable Tortellini Soup is a delightful and comforting dish that brings together a variety of fresh vegetables and tender cheese tortellini in a savory broth.
The combination of flavors and textures makes this soup a satisfying meal for any occasion.
Whether you’re a seasoned cook or a beginner, this recipe is straightforward and easy to follow.
It’s perfect for a cozy family dinner or a casual gathering with friends.
The flexibility to customize the vegetables and adjust the seasonings allows you to tailor the soup to your taste preferences.
Enjoy the warmth and richness of this Italian-inspired soup, and don’t forget to garnish with fresh basil and Parmesan cheese for an extra touch of flavor.
Frequently Asked Questions
Can I Use Whole Wheat Tortellini in This Soup?
You can definitely use whole wheat tortellini in this soup. Follow the package instructions for cooking time. Make certain the broth maintains a simmer when adding tortellini. Taste for seasoning adjustments after incorporating the whole wheat variety.
Is There a Gluten-Free Option for the Tortellini?
Yes, you can use gluten-free tortellini to accommodate dietary needs. Substitute an equal amount of gluten-free tortellini for the regular version. Make sure it’s cooked according to package instructions to maintain texture and flavor in your soup.
Does the Soup Freeze Well for Later Use?
You’ll find the soup freezes well if you follow these steps: cool it completely, transfer into airtight containers, and leave 1-inch headspace. Tortellini’s texture might change, so consider undercooking it initially for better results upon reheating.
Can I Add Protein Like Chicken or Tofu to the Soup?
You can add protein like chicken or tofu to the soup. Sauté 1 cup diced chicken or tofu with the vegetables until cooked through. Verify chicken reaches 165°F internal temperature or tofu is golden before proceeding with the recipe.
How Can I Adjust the Seasoning for More Flavor?
Enhance flavor by adding a pinch of red pepper flakes and increasing Italian seasoning to 1.5 teaspoons. Sauté garlic until golden for depth. Adjust salt to 3/4 teaspoon. Taste and balance with additional black pepper, if needed.
Vegetable Tortellini Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Chef's knife
- 1 Ladle
- 1 measuring cup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 stalks celery sliced
- 1 zucchini diced
- 1 red bell pepper diced
- 6 cups vegetable broth
- 1 can diced tomatoes 14.5 ounces
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package cheese tortellini 9 ounces
- 2 cups baby spinach
- 1/4 cup grated Parmesan cheese optional
- 2 tablespoons fresh basil chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add sliced carrots and celery, cooking for 3-4 minutes.
- Mix in diced zucchini and red bell pepper, stirring occasionally.
- Pour in vegetable broth and canned tomatoes with juice.
- Add Italian seasoning, salt, and black pepper to the pot.
- Bring the mixture to a boil, then reduce heat to simmer.
- Simmer for 15 minutes until vegetables are tender.
- Add cheese tortellini to the pot and cook according to package instructions.
- Stir in baby spinach and cook until wilted.
- Remove from heat and let rest for 5 minutes.
- Serve hot with grated Parmesan cheese and fresh basil on top.
Notes
