Winter Tortellini Vegetable Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 people
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Calories
349 kcal
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Course
Soup
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Cuisine
Mediterranean
Winter Tortellini Vegetable Soup
Description
In this Winter Tortellini Vegetable Soup, vegetables including onions, celery, and carrots are first sautéed in olive oil until softened. Garlic, mushrooms, tomatoes, and broth are added with oregano, and the mixture is simmered until the vegetables approach tenderness. Zucchini is introduced later to maintain some firmness. Pasta tortellini cooks in the soup broth, providing tender, cheese-filled bites. Fresh baby spinach is stirred in just before serving to wilt gently without losing color or texture.
The result is a comforting soup with a balance of soft and slightly crisp vegetables combined with tender-filled pasta. The tomato and herb base delivers a bright backdrop, complemented by optional garnishes like pesto for herbaceous richness, grated Parmesan cheese for umami, and red pepper flakes for a touch of heat.
This soup makes a wholesome meal option, especially during cold months. It is filling yet loaded with vegetables and pasta, suitable for a light lunch or light dinner when paired with bread or salad.
Cooking times for vegetables may be adjusted based on slice thickness. For vegetarians, vegetable broth can replace chicken broth. Flavors deepen as it simmers, so re-season at the end. Additional vegetables or broth can be added to suit preference and desired consistency.
Ingredients
- 3 Tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 2 cups carrot sliced, about 4
- 1 cup celery 2 ribs, chopped
- 1 cup mushrooms 3 ounces, sliced
- 2 cups zucchini sliced, about 2
- 28 ounces San Marzano Tomatoes undrained and chopped
- 6 cups chicken broth or vegetable broth
- 1 teaspoon oregano or more to taste, dried
- 1 teaspoon kosher salt to taste
- 3/4 teaspoon black pepper
- 10 ounce spinach tortellini or cheese, package
- 4 cups spinach fresh baby
- 1/4 cup pesto
- 1/4 cup Parmigiano-Reggiano cheese
- 2 teaspoons red pepper flakes optional
- kosher salt to taste
- black pepper to taste
Instructions
- In a large pot, heat oil over a medium heat until shimmering. Add onions, celery, carrots, and sauté for 5 minutes..
- Stir in garlic and continue stirring until fragrant, about 2-3 minutes. Add tomatoes, mushrooms, vegetable or chicken broth and oregano and stir. Bring to a boil, then reduce to a simmer and cook about 15-20 minutes or until vegetables are nearly tender.
- Bring heat back to slow boil and add zucchini and cook an additional 7-10 minutes or until zucchini is nearly tender.
- Add the tortellini and cook for an additional 5-7 minutes. (Time will depend on the packaged tortellini you purchase. Follow the instructions for cooking time).
- Add the spinach and stir. Turn off the heat.
Optional garnishes:
- Stir in pesto, or serve in a dish on the side and let each person add their own.
- Serve with freshly grated parmigiano-reggiano cheese and red pepper flakes.
Notes
- Cut vegetables uniformly to control cooking time and texture.
- Use vegetable broth instead of chicken broth for vegetarian diets.
- Check seasoning after simmering, as flavors concentrate during cooking.
- Feel free to increase vegetables or broth to adjust thickness and quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 349kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 1892mg | 79% |
| Potassium | 797mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 9767IU | 195% |
| Vitamin C | 30mg | 33% |
| Calcium | 246mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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