Description
Hearty Vegetarian Tortellini Soup is a comforting and flavorful dish packed with fresh vegetables, cheese tortellini, and white beans, simmered in a savory vegetable broth and seasoned with aromatic herbs. Perfect for a nourishing lunch or dinner, it is easy to prepare and bursting with wholesome ingredients.
Ingredients
Scale
Vegetables and Herbs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 cups fresh spinach
- Fresh basil leaves for garnish (optional)
Liquids and Canned Goods
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) white beans, drained and rinsed
Pasta and Cheese
- 2 cups fresh or frozen cheese tortellini
- Grated Parmesan cheese for serving (optional)
Seasonings
- Salt and black pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent, about 3-4 minutes.
- Cook Vegetables: Add the sliced carrots, celery, red bell pepper, and zucchini to the pot. Stir occasionally and cook for about 5 minutes until the vegetables begin to soften.
- Add Spices: Mix in the dried oregano, dried basil, and crushed red pepper flakes (if using). Stir well to coat the vegetables with the spices.
- Add Broth and Tomatoes: Pour in the vegetable broth and add the diced tomatoes along with their juice. Bring the mixture to a boil over medium-high heat.
- Simmer Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add Beans and Season: Stir in the drained white beans and season the soup with salt and black pepper to taste. Allow it to cook for an additional 5 minutes.
- Cook Tortellini: Add the tortellini to the pot and cook according to package instructions, typically about 5-7 minutes, or until the tortellini is tender.
- Add Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Serve: Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.
Notes
- Fresh or frozen cheese tortellini can be used depending on availability.
- Adjust crushed red pepper flakes quantity to control heat level.
- For a vegan version, omit Parmesan cheese or use a plant-based alternative.
- Beans add protein and fiber, making this soup more filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
