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Winter Tortellini Vegetable Soup
5 from 96 votes

Winter Tortellini Vegetable Soup

Winter Tortellini Vegetable Soup is a hearty bowl combining sautéed onions, celery, carrots, mushrooms, tomatoes, and zucchini with spinach and cheese tortellini in a flavorful broth. Finished with pesto and Parmesan, it offers a warm, textured soup rich in vegetables and tender pasta that works well for chilly days.

Prep Time
10 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 people
Calories: 349 kcal
Course: Soup
Cuisine: Mediterranean

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

    Cup of Yum
  1. In a large pot, heat oil over a medium heat until shimmering. Add onions, celery, carrots, and sauté for 5 minutes..
  2. 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.
  3. Bring heat back to slow boil and add zucchini and cook an additional 7-10 minutes or until zucchini is nearly tender.
  4. 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).
  5. Add the spinach and stir. Turn off the heat.
Optional garnishes:
  1. Stir in pesto, or serve in a dish on the side and let each person add their own.
  2. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 349

% 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.