Tortellini Vegetable Soup
Cozy up with a steaming bowl of Tortellini Vegetable Soup, a hearty and flavorful meal loaded with fresh vegetables, cheese-filled tortellini, and nutritious baby spinach. This one-pot wonder combines tender carrots, celery, zucchini, and a savory medley of dried herbs in a rich vegetable broth, creating a comforting base that’s both healthy and satisfying. The addition of cheese tortellini ensures a decadent bite in every spoonful, while optional toppings like fresh parsley and parmesan cheese add a finishing touch of freshness and indulgence. Ready in just 40 minutes, this vibrant soup is perfect as a quick weeknight dinner or a crowd-pleasing dish for cozy family gatherings. Serve it warm with crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, peeled and sliced carrots
- 2 sliced celery stalks
- 1 medium, diced zucchini
- 1 14-ounce can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 4 cups, loosely packed baby spinach
- 10 ounces, fresh or refrigerated cheese tortellini
- 2 tablespoons, chopped (optional) fresh parsley
- 0.25 cup, grated (optional) parmesan cheese
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced carrots, celery, and diced zucchini to the pot. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the can of diced tomatoes (with their juices) and the vegetable broth. Stir in the dried basil, dried oregano, salt, and black pepper.
Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and cook for 10 minutes to allow the flavors to meld.
Stir in the tortellini and cook according to the package instructions, usually 5-7 minutes, until the pasta is tender.
Once the tortellini is cooked, add the baby spinach to the pot and stir until wilted, about 1-2 minutes.
Taste the soup and adjust seasoning if needed.
Ladle the soup into bowls and garnish with fresh parsley and grated parmesan cheese, if desired. Serve warm.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 9212 mg | 400% | |
| Total Carbohydrate | 265.1 g | 96% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 66.3 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1314 mg | 101% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 5711 mg | 122% | |
*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.
