Best Veggie Tortellini Soup
A comforting and nourishing soup loaded with fresh vegetables and creamy cheese tortellini in a rich vegetable broth, perfect for any occasion.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium bell pepper, diced (any color)
- 1 medium zucchini, diced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 package (9 oz) cheese tortellini
- 2 cups leafy greens (such as spinach or kale)
- to taste Salt
- to taste Black pepper
- 1 tablespoon Italian seasoning
Instructions
Preparation
- Chop all your vegetables: dice the onion, garlic, carrots, bell pepper, and zucchini.
Cooking the Base
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3–5 minutes until the onions become translucent.
Adding Vegetables
- Stir in the diced carrots, bell peppers, and zucchini. Cook for an additional 5 minutes until they begin to soften.
Pouring in Broth and Tomatoes
- Pour in the vegetable broth and add the can of diced tomatoes with their juices. Stir and increase the heat until it reaches a boil.
Incorporating Tortellini
- Once boiling, add the cheese tortellini. Lower the heat and let it simmer for about 5–8 minutes, or until the tortellini is cooked to your desired level of tenderness.
Adding Leafy Greens
- When the tortellini is cooked, fold in the leafy greens. Stir until they are wilted, which should take just a couple of minutes.
Seasoning
- Season with salt, black pepper, and Italian seasoning to taste. Adjust flavors to preference.
Serving
- Ladle the soup into bowls and serve warm. Garnish with fresh herbs or a sprinkle of Parmesan cheese, if desired.
Notes
Can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat on low heat for best results.