Vegetable Tortellini Soup
Warm, hearty, and bursting with flavor, this Vegetable Tortellini Soup is a comforting one-pot meal that’s perfect for busy weeknights or cozy weekends. Loaded with hearty vegetables like carrots, celery, zucchini, and spinach, it’s simmered in a robust tomato-based broth seasoned with Italian herbs. Tender, cheese-filled tortellini add a filling and satisfying twist, while fresh parsley and Parmesan cheese deliver a gourmet finish. Ready in just 45 minutes, this quick and easy soup recipe is ideal for feeding the entire family. Whether you’re craving a vegetarian dinner or a lighter comfort food option, this savory tortellini soup is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, peeled and diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 medium, diced zucchini
- 6 cups vegetable broth
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 12 ounces (frozen or fresh) cheese tortellini
- 2 cups fresh spinach
- 2 tablespoons, chopped (optional garnish) fresh parsley
- 0.25 cup (optional for serving) grated Parmesan cheese
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and allow it to warm up for 1 minute.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced zucchini to the pot and cook for 2-3 minutes, stirring occasionally.
Pour in the vegetable broth, canned diced tomatoes (with their juices), and tomato paste. Stir well to combine.
Season the soup with dried Italian seasoning, salt, and black pepper. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and let the soup cook for 15 minutes, allowing the flavors to meld and the vegetables to become tender.
Add the tortellini to the pot and cook according to the package instructions (usually 3-5 minutes for fresh and 8-10 minutes for frozen). Stir occasionally to prevent the pasta from sticking to the bottom.
During the last 2 minutes of cooking, stir in the fresh spinach, allowing it to wilt into the soup.
Taste the soup and adjust the seasoning with additional salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 9530 mg | 414% | |
| Total Carbohydrate | 288.3 g | 105% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 72.6 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1305 mg | 100% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 6087 mg | 130% | |
*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.
