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Tomato Tortellini Soup
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Tomato Tortellini Soup

Homemade vegetable and tomato soup with cheesy tortellini.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 481 kcal
Course: Main Course, Appetizer, Soup, Lunch
Cuisine: Italian, American

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 carrot peeled and chopped, small
  • 1 yellow onion minced, small
  • 2 garlic minced, cloves
  • 1 teaspoon thyme fresh
  • 1 cup mushroom sliced, 96g
  • 3 cups vegetable broth 750ml
  • 9 ounces tortellini 250g
  • 14 ½ ounces diced tomatoes 1 can, 411 g
  • 6 ¾ ounces heavy cream 200ml

Instructions

    Cup of Yum
  1. In a large, heavy-bottomed pot, heat oil on medium heat.
  2. Add carrots and cook for 2 minutes, until they begin to soften. Add onion, garlic, thyme and mushrooms, cooking until the mushrooms are soft.
  3. Add the vegetable broth, stir and bring to a simmer.
  4. Then add the tortellini and cook for 6 minutes.
  5. Stir in the diced tomato and heavy cream and continue stirring until warmed through, for about 2 minutes.
  6. Ladle soup into bowls and garnish with parsley and parmesan cheese.

Notes

  • Sauté the veggies until they are tender before adding the broth. 
  • Add additional veggies such as mushrooms or spinach. 
  • Use fresh, frozen, or dried tortellini. If using dried, add cooking time as needed according to the package. 
  • If preparing in advance, add the tortellini just before serving, as they tend to become mushy. 
  • Make the soup smoother by processing it with an immersion blender before adding the tortellini.
  • Add a little bit of sugar to reduce the acidity of the tomatoes. 
  • Make the soup a little spicy by adding crushed red pepper flakes. 
  • Add more cream or ricotta cheese to make the soup creamier.
  • Storage - keep in an airtight container inside the fridge for up to 5 days.
  • Sauté the veggies until they are tender before adding the broth. 
  • Add additional veggies such as mushrooms or spinach. 
  • Use fresh, frozen, or dried tortellini. If using dried, add cooking time as needed according to the package. 
  • If preparing in advance, add the tortellini just before serving, as they tend to become mushy. 
  • Make the soup smoother by processing it with an immersion blender before adding the tortellini.
  • Add a little bit of sugar to reduce the acidity of the tomatoes. 
  • Make the soup a little spicy by adding crushed red pepper flakes. 
  • Add more cream or ricotta cheese to make the soup creamier.
  • Storage - keep in an airtight container inside the fridge for up to 5 days.

Nutrition Information

Calories 481kcal (24%) Carbohydrates 42g (14%) Protein 13g (26%) Fat 30g (46%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Cholesterol 78mg (26%) Sodium 1165mg (49%) Potassium 462mg (10%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 6319IU (126%) Vitamin C 15mg (17%) Calcium 176mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 481

% Daily Value*

Calories 481kcal 24%
Carbohydrates 42g 14%
Protein 13g 26%
Fat 30g 46%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Cholesterol 78mg 26%
Sodium 1165mg 49%
Potassium 462mg 10%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 6319IU 126%
Vitamin C 15mg 17%
Calcium 176mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.