5.0 from 144 votes
Winter Tortellini Vegetable Soup
Tuscan tortellini soup fresh tortellini, spinach and pesto and grated Parmigiano Reggino.
Prep Time
10 mins
Cook Time
10 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 carrots 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 dried oregano or more to taste
- 1 teaspoon kosher salt to taste
- 3/4 teaspoon black pepper
- 10 ounce package spinach tortellini (or cheese)
- 4 cups fresh baby spinach
- 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.
Cup of Yum
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
- cook time of vegetables will depend on how thin or thick you slice them. Adjust time accordingly.
- For a vegetarian version, swap out chicken broth for vegetable broth.
- Adjust seasonings after soup has cooked. As it cooks down, the flavor will intensify.
- Serve with pesto or pistou on the side or stir into each bowl.
- Add more veggies if you like! Add more broth as necessary.
Nutrition Information
Serving
1person
Calories
349kcal
(17%)
Carbohydrates
38g
(13%)
Protein
14g
(28%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
26mg
(9%)
Sodium
1892mg
(79%)
Potassium
797mg
(23%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
9767IU
(195%)
Vitamin C
30mg
(33%)
Calcium
246mg
(25%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
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.