Easy Tortellini Soup
User Reviews
5
Easy Tortellini Soup
Description
This soup begins with sautéing diced onion and carrots in avocado or olive oil until tender, then garlic is added briefly to maximize aroma without burning. Vegetable stock and fire-roasted crushed tomatoes form a robust base, enhanced by thyme, basil, and oregano. Simmering allows the vegetables to soften and flavors to blend.
Cheese tortellini are incorporated towards the end, simmered until tender and creamy, contrasting with the fresh baby spinach stirred in last to wilt gently. The combination offers a balance of tender vegetables, silky pasta, and a subtly herbed tomato broth. Optional toppings like freshly grated Parmesan, red pepper flakes, and fresh basil add additional flavor boosts.
This soup works well for leftovers, storing and reheating cleanly. Its texture and flavors improve as the ingredients meld and soften, making it suitable for a filling lunch or light dinner.
Ingredients
- 1 TBSP avocado oil or olive oil
- 1 yellow onion medium
- 4 carrot
- 4 cloves garlic
- 2-3 cups vegetable stock or broth
- 28 oz crushed fire roasted tomatoes canned
- ¼ tsp thyme dried
- ¼ tsp basil dried
- ⅛ tsp oregano dried
- salt I added 1/4 tsp of each, to taste
- black pepper I added 1/4 tsp of each, to taste
- 9-10 oz cheese tortellini refrigerated
- 1-2 oz spinach 1-2 cups chopped, fresh baby
TASTY TOPPINGS: CHOOSE YOUR FAVORITES
- Parmesan Cheese freshly grated
- red pepper flakes crushed
- basil fresh, torn
Instructions
- Peel and finely dice your carrots and onion. Peel 4 cloves of fresh garlic and finely mince.
- Heat 1 TBSP oil or butter in a large pot or dutch oven over medium-high heat.
- Add onion and carrots. Sauté until tender, approx. 5-6 minutes, adding garlic towards the very end.
- Add 2 cups of veggie stock, crushed tomatoes, thyme, oregano, and basil and stir to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to mingle and the carrots/onion to fully soften. Cover and simmer 5-10 minutes.
- Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your fresh tortellini. Allow the tortellini to simmer approx. 5 minutes until fully cooked and softened.
- Lastly chop your spinach and stir into the hot soup to wilt the greens. If desired you can add an extra cup of broth. Give it a taste and season with salt and black pepper as desired. Add your favorite toppings (grated parm and fresh basil for me!) and dive in while it's hot!
Notes
- Store leftover soup in the refrigerator for several days and reheat in microwave or stovetop.
- Nutrition estimates may vary based on ingredient substitutions and toppings used.
- Adding extra broth can adjust thickness and consistency to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 1058mg | 44% |
| Potassium | 868mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 15g | 30% |
| Vitamin A | 11530IU | 231% |
| Vitamin C | 26.8mg | 30% |
| Calcium | 197mg | 20% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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