Meatless Tortellini Soup Recipe
This comforting vegetable tortellini soup is a quick and satisfying meal, loaded with tender tortellini and vibrant veggies.
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Why I Love This Vegetable Tortellini Soup
This soup is my idea of comfort food, especially after a long day when I want something quick but still nourishing. Nothing beats seeing a pot full of colorful vegetables and those golden cheese tortellini bobbing around in a savory broth. The richness of the cheese tortellini gives the soup a satisfying bite, and the medley of veggies provides both nutrition and texture.
What I especially love about this recipe is its flexibility. If I've got a half zucchini in the fridge, it goes in. Leftover kale? Toss it in along with or instead of spinach. The soup comes together fast—about half an hour from prep to bowl—making it ideal for busy nights or when I crave a hearty meal without a ton of effort.
Two things make this soup really next-level, in my opinion:
- A sprinkle of Parmesan cheese right before serving.
- A hunk of crusty bread on the side to soak up the broth.
Whether it’s a chilly evening or just a regular weeknight, this soup always hits the spot for me. It’s a go-to recipe for when I want real food, real fast, and I’m always satisfied by the end.
Vegetable Tortellini Soup
Hearty vegetable soup with cheese tortellini, spinach, carrots, and tomatoes in a flavorful broth.
Ingredients
Instructions
- 1
Prep the Ingredients: Chop the onion, mince the garlic, slice the carrots, and dice the zucchini.
- 2
Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant and translucent (about 2-3 minutes).
- 3
Add Vegetables: Stir in the sliced carrots and diced zucchini. Cook for another 5 minutes until the vegetables begin to soften.
- 4
Add Broth and Tomatoes: Pour in the vegetable broth and add the diced tomatoes with their juice. Bring to a boil.
- 5
Cook Tortellini: Once boiling, add the tortellini and Italian seasoning. Reduce heat and simmer for about 5-7 minutes, or until the tortellini are cooked through.
- 6
Finish with Spinach: Stir in the fresh spinach and cook for an additional 2 minutes until wilted. Season with salt and pepper to taste.
- 7
Serve: Ladle the soup into bowls and top with grated Parmesan cheese if desired. Enjoy hot.
Notes
You can swap spinach for kale or Swiss chard for a different flavor.
Leftovers keep well for up to 3 days in the fridge; add fresh tortellini if reheating.
Frozen tortellini can be used, but may require a couple more minutes to cook.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 220
Frequently Asked Questions About This Recipe
Yes, you can substitute frozen tortellini for fresh. Simply add a few extra minutes to the cooking time and ensure they are cooked through before serving.
To make the soup gluten-free, use gluten-free tortellini, which are available at many specialty or health food stores.
It's best to freeze the soup before adding the tortellini and spinach, as the pasta can become mushy when thawed. Add fresh tortellini and spinach when reheating.
This soup is very versatile. You can use other vegetables such as bell peppers, peas, green beans, or kale depending on what's in season or what you have on hand.
