Italian Tortellini Soup Vegetarian
Warm up with a hearty bowl of Vegetarian Italian Tortellini Soup, a one-pot wonder that’s as comforting as it is flavorful. This vibrant recipe combines tender cheese tortellini, nutrient-packed baby spinach, and a medley of fresh vegetables like carrots, celery, and onions, all simmered in a savory herbed tomato and vegetable broth. Perfect for weeknight dinners or cozy gatherings, this soup comes together in just 40 minutes and is garnished with optional Parmesan and parsley for a touch of indulgent elegance. Ideal for vegetarians and soup lovers alike, this dish is a wholesome, satisfying way to enjoy Italian-inspired comfort food. Keywords: vegetarian tortellini soup, Italian soup recipe, easy vegetarian dinner, hearty soup with cheese tortellini.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, peeled and diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 28-ounce can diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 cups baby spinach
- 10 ounces cheese tortellini (fresh or frozen)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese, grated (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the diced tomatoes (with their juices) and vegetable broth. Stir well.
Add the dried basil, dried oregano, salt, and black pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
Add the cheese tortellini to the pot and cook according to the package instructions (typically 6-8 minutes).
In the last 2 minutes of cooking, stir in the baby spinach until wilted.
Taste and adjust seasoning if needed, adding more salt or pepper to your liking.
Remove the pot from heat and serve the soup hot.
Optionally, garnish each bowl with grated parmesan cheese and chopped fresh parsley for extra flavor.
Nutrition Facts
Calories |
2240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 8573 mg | 373% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 52.4 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2114 mg | 163% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 4725 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
