Tomato Vegetable Soup with Cheese Tortellini
Warm up with a comforting bowl of Tomato Vegetable Soup with Cheese Tortellini, a hearty and wholesome meal that’s as satisfying as it is easy to make. This vibrant soup pairs the rich, savory flavors of crushed tomatoes, garlic, and Italian herbs with an abundance of fresh vegetables like zucchini, spinach, carrots, and celery. The star of the dish, tender cheese tortellini, adds a creamy and indulgent twist to each bite. Ready in just 45 minutes, this one-pot recipe is perfect for busy weeknights or cozy family dinners. Top it off with a sprinkle of grated Parmesan and fresh parsley for a restaurant-quality finish. Packed with nutrients, this vegetarian soup is both nourishing and delicious, making it a must-try for any soup lover.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrot
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 medium, diced zucchini
- 28 ounces canned crushed tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 12 ounces, fresh or frozen cheese tortellini
- 5 cups fresh spinach
- 0.25 cup, grated (optional, for garnish) parmesan cheese
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced zucchini and cook for another 2-3 minutes.
Pour in the canned crushed tomatoes and vegetable broth. Stir well to combine.
Add the dried basil, dried oregano, salt, black pepper, and sugar. Stir and bring the soup to a gentle simmer.
Reduce the heat to low, cover the pot, and let the soup simmer for 15 minutes to allow the flavors to meld.
Stir in the tortellini and cook according to the package instructions, typically 3-5 minutes, until the tortellini are tender.
Add the fresh spinach and stir until wilted, about 1-2 minutes.
Taste and adjust the seasoning as needed with additional salt or pepper.
Ladle the soup into bowls and optionally garnish with grated parmesan cheese and chopped parsley.
Serve hot and enjoy!
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 9479 mg | 412% | |
| Total Carbohydrate | 306.8 g | 112% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 83.7 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1287 mg | 99% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 6307 mg | 134% | |
*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.
