Hearty Vegetarian Tortellini Soup

$To make my savory vegetarian tortellini soup, gather the following ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 1 zucchini, diced - 1 bell pepper (red or yellow), diced - 6 cups vegetable broth - 1 can (14.5 oz) diced tomatoes, undrained - 1 teaspoon dried Italian herbs (oregano, basil, thyme) - 1 package (9 oz) fresh cheese tortellini - 2 cups fresh spinach - Salt and pepper to taste - Grated Parmesan cheese for serving (optional) To elevate your soup, consider these tasty garnishes and add-ins: - Fresh basil leaves for a fragrant touch - Crushed red pepper flakes for heat - A dollop of pesto for richness - A squeeze of lemon juice for brightness This soup is not only delicious but also nutritious. Here’s what you can expect per serving: - Calories: Approximately 250 - Protein: 10 grams - Carbohydrates: 35 grams - Fiber: 5 grams - Fat: 8 grams This soup packs a flavorful punch while keeping it healthy! {{ingredient_image_1}} Start by gathering your ingredients. Chop your onion, carrots, celery, zucchini, and bell pepper. Mince the garlic too. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion. Sauté the onion for about 3-4 minutes until it turns clear. This step builds flavor in your soup. Next, stir in the minced garlic, diced carrots, and diced celery. Cook this mix for about 5 minutes. It should smell great! Now, add the zucchini and bell pepper into the pot. Cook them for another 5 minutes. You want them to soften a bit. After that, pour in 6 cups of vegetable broth. Add 1 can of diced tomatoes, including the juices. This makes the soup hearty. Stir in 1 teaspoon of dried Italian herbs for taste. Bring the mixture to a boil. Once it's boiling, lower the heat and let it simmer for 10 minutes. This helps the veggies get tender. Add your fresh cheese tortellini to the pot. Cook it for 3-5 minutes, following the package instructions. As the tortellini cooks, stir in 2 cups of fresh spinach. It will wilt quickly in the heat, which is perfect. Finally, taste your soup and add salt and pepper as needed. If you want, you can sprinkle some grated Parmesan cheese on top before serving. Enjoy your warm, savory bowl of vegetarian tortellini soup! To make your soup burst with flavor, use fresh herbs. Fresh basil or parsley adds brightness. I also love a squeeze of lemon juice at the end. It adds a nice zing. You can also sauté the garlic until golden. This gives the soup a deeper taste. If you want warmth, add red pepper flakes. It gives a nice kick without being too hot. Always chop your veggies into even pieces. This helps them cook at the same rate. Start by sautéing the onion in olive oil. It builds a strong base. Stir often to prevent burning. After adding the broth, let it boil. This helps blend the flavors. Reduce the heat to simmer once it boils. This keeps your veggies tender but not mushy. One common mistake is overcooking the tortellini. Follow package instructions closely. If you cook them too long, they become mushy. Another mistake is not seasoning enough. Always taste your soup before serving. Adjust salt and pepper to your liking. Lastly, don’t skip the fresh spinach. It adds color and nutrients to your dish. Pro Tips Use Fresh Ingredients: Fresh vegetables not only enhance the flavor but also add vibrant colors to your soup, making it more appealing. Customize Your Veggies: Feel free to substitute or add any seasonal vegetables you have on hand, such as kale or asparagus, for added variety. Perfect Pasta Cooking: To prevent the tortellini from becoming mushy, add them to the soup just before serving and follow the package instructions for cooking time. Garnish for Extra Flavor: A sprinkle of fresh herbs or a drizzle of olive oil before serving can elevate the taste and presentation of your soup. {{image_2}} You can swap out ingredients easily in this soup. If you don't have zucchini, try yellow squash. Don't like carrots? Use sweet potatoes instead. You can also use any type of onion, like red or green. For a heartier soup, add potatoes or corn. If you want to make it gluten-free, choose gluten-free tortellini or pasta. Tortellini comes in many types. You can use cheese tortellini, spinach tortellini, or even meat versions. Each type gives a different flavor to the soup. Cheese tortellini adds creaminess. Spinach tortellini boosts the green taste. Feel free to mix different tortellini types for a fun twist. To make this soup vegan, use plant-based tortellini. There are good brands that offer vegan options. Replace the Parmesan cheese with nutritional yeast for a cheesy flavor. You can also skip the cheese altogether if you prefer. Use water or a vegetable base instead of broth for an even lighter soup. To keep your vegetarian tortellini soup fresh, store it in an airtight container. Allow the soup to cool before sealing it. This helps prevent condensation, which can make it watery. You can keep it in the fridge for up to four days. Make sure to label the container with the date. This way, you’ll know when it’s time to eat it. You can freeze this soup for longer storage. First, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top since the soup will expand when frozen. Mark the date on the bags. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight before reheating. To reheat your soup, pour it into a pot over medium heat. Stir it often to ensure it heats evenly. If it’s too thick, add a splash of vegetable broth or water. Heat until it’s hot, usually about 5-10 minutes. You can also use the microwave. Place the soup in a microwave-safe bowl, cover it with a lid, and heat in 1-minute intervals. Stir after each minute until it's warm. Enjoy your soup just like new! Yes, you can use frozen tortellini in this soup. Frozen tortellini cooks well and saves time. Just add them to the boiling soup and cook for about 5-7 minutes. Follow the package instructions for the best results. They will soften and blend nicely with the soup flavors. To spice up your soup, add red pepper flakes or diced jalapeños. Start with a small amount. Taste the soup and add more if you like. You can also use spicy Italian sausage or a splash of hot sauce. These options will give your soup a nice kick! Feel free to get creative with your veggies! You can add chopped kale, green beans, or corn. Peas and mushrooms work well too. Just chop them into small pieces. Add them to the pot when you add the zucchini and bell pepper. This will make your soup even more colorful and nutritious! We covered everything you need to make a delicious vegetarian tortellini soup. You learned about the ingredients, cooking steps, and tips for great flavor. I shared ways to store and reheat your soup. You can also try different variations and substitutions. Remember, cooking should be fun. Don't be afraid to experiment with new ingredients. With these easy steps, you’ll enjoy making this comforting meal again and again. Enjoy your cooking!$

Hearty Vegetarian Tortellini Soup

A comforting and nutritious soup packed with vegetables and cheese tortellini.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Vegetarian

Servings 4

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
1 medium bell pepper (red or yellow), diced
6 cups vegetable broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried Italian herbs (oregano, basil, thyme)
1 package (9 oz) fresh cheese tortellini
2 cups fresh spinach
to taste salt
to taste pepper
optional grated Parmesan cheese for serving

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic, carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
Add the zucchini and bell pepper to the pot, cooking for another 5 minutes until they start to soften.
Pour in the vegetable broth and add the diced tomatoes along with their juices. Stir in the dried Italian herbs, then bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes so the vegetables can tenderize.
Add the fresh tortellini to the soup and cook according to package instructions, usually about 3-5 minutes.
Stir in the fresh spinach and allow it to wilt, which should take about 2 minutes.
Season the soup with salt and pepper to taste, adjusting as desired.
Serve hot, optionally garnished with grated Parmesan cheese if preferred.

Notes

Optional to garnish with grated Parmesan cheese.

Keyword soup, tortellini, vegetarian