Description
A hearty and comforting Vegetarian Tortellini Soup packed with fresh vegetables, tender cheese tortellini, and a flavorful tomato-based broth. This easy-to-make soup is perfect for a cozy meal, combining sautéed onions, celery, carrots, garlic, sweet corn, and Italian seasoning into a rich and satisfying dish.
Ingredients
Scale
Vegetables
- 1/2 medium onion, chopped
- 4 sticks celery, chopped
- 2 large carrots, sliced
- 3-4 cloves garlic, minced
Soup Base
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 (28 fluid ounce) can diced or crushed tomatoes with juices
- 1 (12 ounce) can corn, drained
- 4 dashes Italian seasoning
Pasta and Final Touches
- 1 (21 ounce) package cheese tortellini
- Splash of cream (about 1/4 cup, optional)
- Salt and pepper, to taste
Instructions
- Prep Vegetables: Prepare your onion, celery, and carrots by chopping and slicing them as described. This will ensure everything cooks evenly and flavors meld well.
- Sauté Onions: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped onions and sauté for about 5 minutes, stirring occasionally until translucent and fragrant.
- Add Celery and Carrots: Add the chopped celery and sliced carrots to the pot with the onions. Continue sautéing for another 5 minutes until they start to soften.
- Add Garlic and Broth: Stir in the minced garlic and cook for about 30 seconds until fragrant. Pour in 4 cups of vegetable broth, the canned diced or crushed tomatoes with their juices, drained corn, and Italian seasoning. Increase heat to high and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce heat to medium-low, cover the pot with the lid slightly ajar, and let the soup simmer for 15 minutes until the vegetables are almost fully cooked.
- Cook Tortellini: Increase heat to medium and add the cheese tortellini to the simmering soup. Cook uncovered for an additional 10 minutes, or until the tortellini are tender and cooked through.
- Finish and Serve: Season the soup with salt and pepper to taste. Stir in a splash of cream (about 1/4 cup) if using, to add richness. Serve the soup immediately while hot and comforting.
Notes
- For a dairy-free version, omit the cream or substitute with coconut cream or a plant-based alternative.
- Feel free to add fresh spinach or kale in the last few minutes of cooking for extra greens.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adjust the amount of vegetable broth if you prefer a thicker or thinner soup consistency.
