Vegetarian Tortellini Soup
This tomato-based vegetarian tortellini soup is packed with veggies and made in just over 30 minutes. See notes for how to add veggie sausage to this recipe.
Servings: 6 servings
Calories: 294kcal
Equipment
- 6-quart Dutch oven or similarly sized pot
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 medium green bell pepper diced
- 2 large carrots diced
- 2 stalks celery diced
- ½ teaspoon salt adjust to taste
- 4 cloves garlic minced
- 1 medium zucchini sliced into half moons
- 1 teaspoon dry basil
- 1 teaspoon oregano
- ½ cup red wine or balsamic vinegar; see note #1
- 15 ounce can tomato sauce
- 14.5 ounce can crushed tomatoes with juices
- 4 cups vegetable broth see note #2
- 1 cup water or broth, as needed
- 10 to 12 ounces fresh cheese tortellini see note #3
- ¼ cup freshly chopped parsley
- 2 cups (2 ounces) spinach
- ½ cup heavy cream optional
- red pepper flakes for serving
- Parmesan for serving
Instructions
- Heat a 6 quart Dutch oven or stock pot over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil.
- Add the onions, bell pepper, carrots, and celery. Sprinkle with salt. Sauté until the onion is translucent, about 6-8 minutes.
- Add the garlic, zucchini, basil and oregano. Cook until the garlic is fragrant, about 2-3 minutes.
- Add the red wine, tomato sauce, crushed tomatoes, vegetable broth and water. Stir to combine. Bring the mixture to a boil on high heat.
- Once boiling, stir in the tortellini. Reduce the heat to low and simmer until the tortellini is tender, about 5 minutes (time will vary based on type of tortellini being used).
- When the tortellini is tender, stir in the parsley and fresh spinach. Optionally, stir in ½ cup of heavy cream for a richer soup. Enjoy served with freshly grated parmesan and additional fresh parsley. Enjoy!
Video
Notes
- Wine: I usually use cabernet or pinot noir. Choose a wine you would enjoy drinking, not the wine that's been open for a few days and just needs to be used up. To make without wine, use 2 tablespoons of balsamic vinegar instead.
- Broth: I love using Better than Bouillon vegetable base in place of vegetable broth. I add the paste directly to the pot instead of first diluting it in boiling water.
- Tortellini: I use fresh tortellini, which only takes 3-5 minutes to cook. In the past I've used dry tortellini, so it does work, but note that it absorbs a lot more liquid than fresh.
- Sausage: I grew up adding sausage to my tortellini soup. If you want to go this route, I recommend adding in Impossible sausage (I like the spicy kind) at step 3 and cooking until browned. Or add in a cooked batch of my Italian-seasoned tofu crumbles.
- Leftovers and reheating: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat individual servings in the microwave or on the stove-top over medium-low. You can reheat the entire soup pot on the stove over medium-low heat. Add extra vegetable broth as needed to thin.
Nutrition
Serving: 1.5cups | Calories: 294kcal | Carbohydrates: 43g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 901mg | Potassium: 755mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5679IU | Vitamin C: 40mg | Calcium: 158mg | Iron: 4mg
