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–+ servings
Vegetable Tortellini Soup

Comforting Vegetable Tortellini Soup for Cozy Nights

A delightful Vegetable Tortellini Soup, perfect for cozy nights, transforming ordinary vegetables into a comforting dish packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Cooking fat that helps sauté vegetables
  • 1 cup Carrots, diced Fresh or frozen works well
  • 1 cup Onion, chopped Yellow or white onions are ideal
  • 1 cup Mushrooms, sliced Portobello or button are great choices
  • 1 cup Celery, diced Can substitute with bell peppers
  • 3 cloves Garlic, minced Fresh is best
  • 1 teaspoon Paprika Smoked paprika can provide a richer flavor
  • 1 tablespoon Italian Herb Seasoning
  • to taste Salt Adjust based on stock or broth used
  • to taste Pepper Adjust based on stock or broth used
  • 2 tablespoons Tomato Paste Crushed tomatoes can be used as a substitute
  • 1 cup White Wine (optional) Replace with vegetable broth if avoiding alcohol
  • 4 cups Vegetable Broth Chicken broth works as an alternative
For the Main Ingredients
  • 2 cups Fresh Cheese Tortellini Frozen tortellini can be used; avoid dried
  • ½ cup Parmesan Cheese Grana Padano can be a budget-friendly substitute
  • ½ cup Heavy Cream Can be omitted for a lighter version
  • 2 cups Kale, chopped Swiss chard or spinach can be substituted

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Vegetable Tortellini Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 cup of diced carrots and 1 chopped onion, sautéing for about 3 minutes until they start to soften and the onion becomes translucent.
  2. Introduce 1 cup of sliced mushrooms and 1 cup of diced celery to the pot. Sauté these vegetables for an additional 3 minutes until they’re tender and release their aroma.
  3. Add 3 minced garlic cloves to the pot and cook for about 30 seconds.
  4. Sprinkle in 1 teaspoon of paprika, 1 tablespoon of Italian herb seasoning, and season with salt and pepper to taste.
  5. Drizzle in 2 tablespoons of tomato paste, stirring vigorously until all the vegetables are evenly coated.
  6. Pour in 1 cup of white wine (or vegetable broth) followed by 4 cups of vegetable broth, stirring to mix well.
  7. Carefully add 2 cups of fresh cheese tortellini. Cook for an additional 5 minutes, stirring gently.
  8. Stir in ½ cup of heavy cream and 2 cups of chopped kale. Allow the soup to heat through for 2-3 minutes.
  9. Ladle the hot soup into bowls and top with freshly grated Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 4000IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This soup is easy to customize with various vegetables or proteins. Serve with crusty bread for dipping.

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