Tomato Tortellini Soup
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Tomato Tortellini Soup
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Homemade vegetable and tomato soup with cheesy tortellini.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 small carrots peeled and chopped
- 1 small yellow onion minced
- 2 garlic cloves minced
- 1 teaspoon fresh thyme
- 1 cup (96g) sliced mushrooms
- 3 cups (750ml) vegetable broth
- 9 ounces (250g) tortellini
- 14 ½ ounces (411g) diced tomatoes 1 can
- 6 ¾ ounces (200ml) heavy cream
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Instructions
- In a large, heavy-bottomed pot, heat oil on medium heat.
- Add carrots and cook for 2 minutes, until they begin to soften. Add onion, garlic, thyme and mushrooms, cooking until the mushrooms are soft.
- Add the vegetable broth, stir and bring to a simmer.
- Then add the tortellini and cook for 6 minutes.
- Stir in the diced tomato and heavy cream and continue stirring until warmed through, for about 2 minutes.
- 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
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Calories
481kcal
(24%)
Carbohydrates
42g
(14%)
Protein
13g
(26%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
78mg
(26%)
Sodium
1165mg
(49%)
Potassium
462mg
(13%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
6319IU
(126%)
Vitamin C
15mg
(17%)
Calcium
176mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 481 kcal
% 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.
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