Tortellini and Vegetable Soup
Warm, comforting, and packed with vibrant flavors, Tortellini and Vegetable Soup is the perfect quick and hearty meal for busy weeknights or cozy weekends. This one-pot wonder combines tender cheese-filled tortellini with a medley of nutritious vegetables—like zucchini, carrots, and spinach—simmered in a flavorful tomato-infused broth seasoned with Italian herbs. Ready in just 40 minutes, this recipe strikes a balance between ease and wholesome goodness, making it a go-to for family dinners. Garnish with a sprinkle of Parmesan and fresh parsley for a touch of elegance, and enjoy a satisfying soup that’s as beautiful as it is delicious. Perfect for anyone craving a comforting vegetarian meal with simple, everyday ingredients!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, diced
- 3 garlic cloves, minced
- 1 14-ounce can crushed tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 10 ounces refrigerated or frozen cheese tortellini
- 0.25 cup Parmesan cheese, shredded (optional for garnish)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, sliced carrots, and sliced celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the diced zucchini and minced garlic to the pot, and cook for an additional 2–3 minutes until fragrant.
Stir in the crushed tomatoes, vegetable broth, Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
Once boiling, lower the heat to a simmer and cover the pot. Let the soup simmer for 10 minutes to allow the flavors to meld.
Increase the heat slightly and add the tortellini to the pot. Cook according to the package instructions (usually 5–7 minutes) or until the tortellini are tender.
Stir in the baby spinach and cook for an additional 2 minutes until wilted.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the soup hot, garnished with shredded Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 1191 mg | 52% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.6 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 974 mg | 21% | |
*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.
