Vegetarian Hearty Tortellini Soup
Warm up with a bowl of Vegetarian Hearty Tortellini Soup—a comforting, flavor-packed dish that’s perfect for cozy evenings or a quick weekday meal. This vibrant soup brims with nutrient-rich veggies like carrots, zucchini, and baby spinach, all simmered in a robust tomato-based broth infused with Italian seasoning. Tender cheese tortellini adds a delightful, hearty touch that transforms this soup into a satisfying main course. Ready in just 45 minutes, this one-pot recipe is not only easy to make but also vegetarian-friendly and customizable. Garnish with freshly grated Parmesan and fragrant basil for an elegant finish, and serve alongside crusty bread for a wholesome, crowd-pleasing feast. Whether you’re looking for a simple dinner or a meal-prep favorite, this comforting tortellini soup will become a staple in your recipe rotation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 15 ounces canned diced tomatoes
- 8 cups vegetable broth
- 1 teaspoon dried Italian seasoning
- 4 cups baby spinach
- 10 ounces cheese tortellini
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated parmesan cheese
- 0.25 cup fresh basil, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, sliced carrots, and celery, and cook for another 3-4 minutes.
Add the diced zucchini to the pot and let cook for an additional 3 minutes.
Pour in the canned diced tomatoes with their juice and the vegetable broth.
Stir in the dried Italian seasoning, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let simmer for 15 minutes.
Add the tortellini and spinach to the pot, and cook according to the tortellini package instructions, usually about 7-9 minutes, until the tortellini is cooked through.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and top with grated parmesan cheese and fresh chopped basil before serving.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 8014 mg | 348% | |
| Total Carbohydrate | 274.6 g | 100% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 58.7 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1258 mg | 97% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 5828 mg | 124% | |
*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.
