Creamy Vegetable Tortellini Soup is a delicious and comforting dish perfect for any day of the week. This hearty soup combines tender tortellini, fresh vegetables, and a rich creamy broth that warms you from the inside out. Whether you’re looking for a quick dinner or a cozy meal to share with family, this soup has you covered.
Why Make This Recipe
There are many reasons to make Creamy Vegetable Tortellini Soup. First, it is quick and easy to prepare, taking just about 30 minutes from start to finish. It is also a great way to sneak in some extra vegetables into your diet, making it a wholesome choice. Plus, the creamy texture and delightful flavors make it a hit with both kids and adults. This soup is perfect for busy weeknights or when you want to treat yourself to a warm bowl of goodness.
How to Make Creamy Vegetable Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese (plus more for serving)
- 2 tablespoons chopped basil (plus more for garnish)
Directions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
- Add 1 medium yellow onion (diced), 2 medium carrots (peeled and sliced), 2 celery ribs (sliced), and 3 minced garlic cloves. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in 1 tablespoon of Italian seasoning, 1 teaspoon of salt, ½ teaspoon of black pepper, 3 cups of vegetable broth, and 1 (14.5-ounce) can of diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.
- Add 1 (9-ounce) package of refrigerated cheese tortellini and cook for about 5 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low and stir in 2 cups of fresh baby spinach, 1 cup of heavy cream, ½ cup of shredded Parmesan cheese, and 2 tablespoons of chopped basil. Cook until the spinach has wilted, about 2 minutes.
How to Serve Creamy Vegetable Tortellini Soup
Serve Creamy Vegetable Tortellini Soup hot, garnished with extra shredded Parmesan cheese and fresh basil. It pairs wonderfully with crusty bread or a simple green salad for a complete meal.
How to Store Creamy Vegetable Tortellini Soup
To store leftover soup, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for a longer period, freeze the soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container as the soup may expand when frozen.
Tips to Make Creamy Vegetable Tortellini Soup
- Fresh Herbs: Feel free to add fresh herbs like thyme or parsley for extra flavor.
- Vegetable Choices: You can customize the vegetables based on what you have at home. Zucchini, bell peppers, or green beans work well too.
- Make It Dairy-Free: Substitute the heavy cream with coconut milk or a dairy-free cream option to make it dairy-free.
Variation
You can easily adjust this recipe to your taste. For a spicier kick, add a pinch of red pepper flakes or some diced jalapeños. You can also try using different types of tortellini, such as those filled with spinach or meat, for a different flavor profile.
FAQs
1. Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini can be used in this recipe. Just cook it according to the package instructions before adding it to the soup.
2. How can I make this soup vegetarian?
This recipe is already vegetarian, but double-check that your tortellini is also vegetarian-friendly, as some may contain meat-based ingredients.
3. Can I make this soup in advance?
Absolutely! This soup can be made in advance and stored in the refrigerator or freezer. Just remember to reheat it gently on the stove when you’re ready to enjoy it again.
Creamy Vegetable Tortellini Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt more to taste
- 0.5 teaspoon black pepper
- 3 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh baby spinach
- 1 cup heavy cream
- 0.5 cup shredded Parmesan cheese plus more for serving
- 2 tablespoons chopped basil plus more for garnish
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
- Add 1 medium yellow onion, 2 medium carrots, 2 celery ribs, and 3 minced garlic cloves. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in 1 tablespoon of Italian seasoning, 1 teaspoon of salt, ½ teaspoon of black pepper, 3 cups of vegetable broth, and 1 can of diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes.
- Add 1 package of refrigerated cheese tortellini and cook for about 5 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low and stir in 2 cups of fresh baby spinach, 1 cup of heavy cream, ½ cup of shredded Parmesan cheese, and 2 tablespoons of chopped basil. Cook until the spinach has wilted, about 2 minutes.
