Vegetable Tortellini Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
5
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Calories
353 kcal
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Course
Main Course, Soup
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Cuisine
American
Vegetable Tortellini Soup
Description
This soup starts by sautéing onion, celery, and garlic to build foundational flavor. Adding diced tomatoes, vegetable broth, and seasonings creates a juicy, herb-infused base. Frozen vegetables including carrots, peas, corn, and green beans contribute sweetness, color, and texture diversity after a brief cooking time to retain bite. Cheese tortellini is added last and cooked just until they float, indicating doneness without overcooking to avoid mushiness.
The finished soup offers a medley of tender pasta and vegetables in a well-seasoned broth, suitable for warming in cooler weather or as a comforting meal. Freshly grated Parmesan cheese enhances the savory flavor and richness when sprinkled on top at serving.
Freezing recommendation is to omit tortellini before freezing to prevent texture loss, reheating the soup first and adding tortellini fresh at serving for best quality.
Ingredients
- 1 Tablespoon olive oil
- 1/2 yellow onion chopped
- 2 ribs celery , chopped
- 2 cloves garlic , minced
- 1 .5 oz can diced tomatoes , undrained
- 2 cups carrot frozen, mixed
- 2 cups pea
- 2 cups corn
- 2 cups Green bean
- 2 bay leaf
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon rosemary dried
- 2 teaspoons Italian seasoning
- 4 cups vegetable broth , or low sodium chicken broth
- 2 teaspoons vegetable base optional but recommended for richer flavor, Better Than Bouillon brand
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 10 ounces cheese tortellini , refrigerated kind
- Parmesan Cheese for topping, optional, freshly grated
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and celery and sauté for 3-5 minutes. Add garlic and sauté for 30 seconds.
- Add diced tomatoes, bay leaf, spices, broth, bouillon and season with salt and pepper to taste. Bring to a low boil.
- Add green beans, corn and peas and cook for 2-3 minutes. Add tortellini and cook for 2-3 minutes or until they float to the top. (Keep in mind they will continue to cook in the hot broth even when the heat is off, so don't overcook).
- Taste and add a little more bouillon, salt or pepper, to taste, if needed. Remove bay leaves.
- Serve warm with a little parmesan cheese sprinkled on top, if desired.
Notes
- Freeze the soup before adding tortellini to avoid mushy pasta upon reheating; store in a freezer-safe container for up to 3 months.
- Thaw frozen soup overnight in the refrigerator, then rewarm on the stove and cook tortellini fresh until tender before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 58g | 19% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 339mg | 14% |
| Potassium | 1630mg | 35% |
| Fiber | 10g | 40% |
| Sugar | 20g | 40% |
| Vitamin A | 3185IU | 64% |
| Vitamin C | 75.7mg | 84% |
| Calcium | 307mg | 31% |
| Iron | 8.6mg | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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