Comforting Vegetable Tortellini Soup Recipe

The aroma of bubbling broth mingling with fresh vegetables and tender tortellini is like a warm hug for your senses. Imagine yourself wrapped in a cozy blanket on a chilly evening, savoring a bowl of this delightful vegetable tortellini soup. You can almost taste the love that goes into every spoonful.

This dish isn’t just about flavors; it’s about memories too. I still remember the first time I made it for my friends during a game night. Their smiles as they dug into the soup were priceless, proving that good food brings people together like nothing else.

I once served this soup to my family during a fierce winter storm, and their delighted reactions warmed my heart even more than the pot simmering on the stove.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Vegetable Broth: Opt for low-sodium vegetable broth for better control over saltiness while keeping the flavor intact.
• Fresh Spinach: Use vibrant spinach leaves; they wilt beautifully and add lovely color to your soup.
• Carrots: Slice them thinly for quicker cooking; they add sweetness and crunch to the mix.
• Celery: Chop celery into small pieces; it contributes a nice crunch and savory depth.
• Diced Tomatoes: Canned or fresh tomatoes work great; they add acidity and brightness to balance flavors.
• Tortellini: Use store-bought or homemade tortellini; cheese-filled ones bring extra richness.
• Garlic: Fresh minced garlic elevates the dish with its aromatic punch—don’t skip it!
• Olive Oil: A drizzle of extra virgin olive oil enhances flavor and helps sauté veggies perfectly.
• Italian Seasoning: A blend of herbs that infuses warmth—the secret weapon for Italian dishes!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add chopped celery and carrots, stirring until they soften slightly and release their sweet aroma.

Add Garlic: Toss in minced garlic and sauté for about one minute until fragrant—this is where things start smelling heavenly!

Pour in Broth: Carefully add vegetable broth and diced tomatoes into the pot. Bring to a gentle boil as you stir everything together.

Add Tortellini: Once boiling, toss in the tortellini and let them cook according to package instructions—watch them dance around happily!

Add Spinach & Seasoning: Stir in fresh spinach along with Italian seasoning when the tortellini are just about done cooking. Let everything simmer until spinach wilts beautifully.

Serve & Enjoy: Ladle hot soup into bowls while it’s still bubbling. Consider garnishing with grated cheese or fresh herbs if desired—enjoy every comforting sip!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add broth, vegetables, and tortellini. This sequence builds flavor and ensures everything cooks evenly.

Add Your Touch

Feel free to swap in seasonal veggies or herbs based on availability. Adding spinach or kale boosts nutrition while enhancing color and texture.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over medium heat to preserve textures.

Sharing this soup recipe reminds me of cozy nights spent with friends, laughing over bowls filled to the brim with warmth and flavor.

FAQ

Can I use frozen tortellini for vegetable tortellini soup?

Absolutely! Frozen tortellini works great and saves time without sacrificing flavor.

What vegetables work best in this soup?

Carrots, zucchini, and bell peppers are excellent choices; they add both flavor and nutrition.

How can I make this soup vegan?

Use vegetable broth and substitute dairy with plant-based milk or nutritional yeast for creaminess.

Print

Vegetable Tortellini Soup

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• Author: Doorecipes
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Warm up with this comforting vegetable tortellini soup, brimming with fresh vegetables and hearty pasta. Perfect for chilly nights, it’s a delightful dish that brings family and friends together.

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Ingredients

Scale 1x2x3x

• 6 cups low-sodium vegetable broth
• 2 cups fresh spinach
• 2 medium carrots, sliced thinly
• 2 stalks celery, chopped
• 1 can (14.5 oz) diced tomatoes
• 8 oz cheese tortellini (store-bought or homemade)
• 3 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• 1 tsp Italian seasoning

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped celery and carrots; sauté until slightly softened.
2. Stir in minced garlic and cook for one minute until fragrant.
3. Pour in the vegetable broth and diced tomatoes; bring to a gentle boil.
4. Add tortellini and cook according to package instructions.
5. Stir in fresh spinach and Italian seasoning just before the tortellini finishes cooking; simmer until spinach wilts.
6. Serve hot, garnished with grated cheese or fresh herbs if desired.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 180
• Sugar: 4g
• Sodium: 740mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 7g
• Cholesterol: 10mg

Keywords: Customize with seasonal vegetables like zucchini or bell peppers for added flavor. Leftover soup can be stored in an airtight container in the fridge for up to three days; reheat gently on the stove.