Veggie Tortellini Soup

We love this fast and straightforward tortellini soup made with store-bought cheese-filled tortellini pasta, garlicky broth, and veggies. Make this soup in about half-hour! Jump to the Tortellini Soup Recipe

a bowl of Tortellini Soup with vegetables

Methods to Make Tortellini Soup

We love utilizing tortellini (or one thing comparable like small ravioli) when making soup since they cook dinner shortly and are scrumptious. I often purchase cheese-filled pasta for this soup recipe, however you need to use no matter you’re keen on. Contemplate spinach, sausage, rooster, and even vegan fillings. Most (if not all) can be found in bigger grocery shops right here within the US.

In case you don’t have tortellini and solely have pasta, use that! The bottom of the soup continues to be scrumptious. Or attempt considered one of our different pasta soups like this chicken noodle and this Italian wedding soup.

A bowl of tortellini soup with kale, carrots, and parmesan cheese

Making tortellini soup is easy.

We’ve shared the complete, detailed recipe under, however here’s a transient rundown of easy methods to make it:

Cook dinner chopped onions and carrots till they begin to soften. Then, stir in a lot of minced garlic, tomato paste, Italian seasoning, and chopped zucchini.

We add these elements after cooking the onions and carrots for a bit since they want much less time within the pan. Comply with up with inventory or broth — I take advantage of vegetable broth — and cook dinner till the veggies are tender.

Cooking veggies with garlic, tomato paste and herbs

Stir within the tortellini and a beneficiant quantity of torn kale leaves, after which cook dinner for a couple of minutes. You’ll know it’s executed when the kale has wilted down and the pasta is cooked.

Adding tortellini and kale to the soup pot

End by seasoning to style and, for those who like creamy soups, add a splash of cream or non-dairy milk. I additionally love throwing in a handful of chopped recent herbs if I’ve them within the kitchen. Contemporary dill or parsley are each scrumptious on this soup.

A pot of tortellini soup with kale

And that’s it, easy, tasty tortellini soup. It’s the most effective!

Variations

Vegetarian Tortellini Soup: As written, this tortellini soup recipe is meatless, however to make it vegetarian, use vegetarian tortellini, a vegetable broth — both homemade or store-bought — and pass over the parmesan cheese. You would all the time substitute the parmesan for an additional vegetarian-friendly cheese like cheddar or fontina cheese.

Vegan Tortellini Soup: To make the soup vegan, use vegan tortellini (Kite Hill makes one which we like), go away the cheese out solely, and use a vegetable broth. (You may additionally get pleasure from this homemade veggie soup — it’s vegan and scrumptious.)

Tortellini Soup with Sausage: You will have two choices for including sausage to this straightforward soup. Use tortellini full of sausage and brown half of a pound of Italian sausage within the pot earlier than cooking the onions and carrots. When browned, switch the sausage to a bowl and proceed with the recipe as written. Stir within the browned sausage together with the tortellini and kale. (You may additionally get pleasure from this sausage potato soup!)

Extra Simple Soup Recipes

Veggie Tortellini Soup

  • PREP
  • COOK
  • TOTAL

We love this fast and straightforward tortellini soup made with store-bought cheese-filled tortellini pasta, garlicky broth, and veggies. I often purchase cheese-filled pasta for this soup recipe, however you need to use no matter you’re keen on. Contemplate spinach, sausage, rooster, and even vegan fillings. Most (if not all) can be found in bigger grocery shops right here within the US.

Serves 4 (giant bowls)

You Will Want

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium cloves garlic, minced, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

1/4 teaspoon crushed purple pepper flakes, omit if delicate to spice

8 cups vegetable inventory

8 to 10 ounce package deal cheese-filled tortellini

1 small bunch kale, thick stems eliminated and chopped

Splash milk or cream, dairy or non-dairy

Handful chopped recent herbs like parsley or dill

Sprint fish sauce, elective

Parmesan for serving, elective

Instructions

    Warmth the oil in a big pot like a Dutch oven over medium warmth. Toss within the onions and carrots, after which cook dinner, sometimes stirring them, till they start to melt, about 5 minutes.

    Stir within the zucchini, garlic, tomato paste, Italian seasoning, and crushed purple pepper flakes, and cook dinner for one minute.

    Pour within the inventory, deliver to a boil, after which scale back to a simmer. Cook dinner the soup at a low simmer till the greens are tender, 10 to fifteen minutes.

    Stir within the tortellini and kale, and cook dinner for an additional 5 to 10 minutes. Flip the warmth to low and stir within the milk/cream (this makes the broth a bit of creamy, you possibly can go away this out for those who want the plain broth).

    Style the soup, after which season with further salt as wanted. For an additional pop of taste, add just a few dashes of fish sauce (elective). Serve with chopped recent herbs and grated parmesan cheese scattered on high (elective).

Adam and Joanne’s Suggestions

  • To make this soup vegan, search for vegan tortellini (Kite Hill makes one) and omit the cheese and fish sauce.
  • Fish sauce is elective however provides a beautiful taste to sauces and soups like this tortellini soup. Two to a few dashes season the soup properly. Consider fish sauce as salt on steroids. It doesn’t make the soup style fishy however does make the flavour pop.
  • Vitamin info: The diet info offered under are estimates. We now have used the USDA database to calculate approximate values. We didn’t embrace elective elements and assumed common (not low-sodium) vegetable broth.

In case you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Facebook! Discover us: @inspiredtaste

Vitamin Per Serving: Serving Dimension 1/4 of the recipe / Energy 268 / Whole Fats 8.1g / Saturated Fats 2.6g / Ldl cholesterol 23.7mg / Sodium 1369.4mg / Carbohydrate 41.3g / Dietary Fiber 3.3g / Whole Sugars 7.9g / Protein 9.3g

AUTHOR: Adam and Joanne Gallagher

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