Vegetarian Tortellini Soup

The perfect cozy weeknight meal, this vegetarian tortellini soup is addictively delicious and, crucially, easy to make. Simply let chopped onion and carrot soften in oil, then add the cheese-stuffed tortellini, veggies, broth and seasonings, and let everything simmer. Serve it topped with some freshly shaved cheese and herbs, and you’ve got yourself a fantastic dinner that adults and kids alike will devour.

Ingredients for Vegetarian Tortellini Soup

• Carrots: Carrots are chock-full of nutrients and vitamins, and they also add sweetness and richness to this soup.
• Onion: You’ll saute the onions until they’re fully translucent before adding more ingredients.
• Olive oil: Feel free to use regular olive oil or extra-virgin oil here, though do note that extra-virgin is really best for finishing dishes or using in dressings because of its comparatively rich flavor.
• Garlic: Take the time to mince your garlic so its flavor is distributed as evenly as possible.
• Vegetable broth: This recipe calls for time-saving canned vegetable broth, but you can also make your own veggie broth ahead of time and keep it in the freezer for use in soups like this one. The overall result always tastes better with homemade broth.
• Zucchini: Zucchini is loaded with nutrients, in addition to providing a nice texture to this soup.
• Plum tomatoes: Plum tomatoes add a robust, pleasantly acidic flavor to this soup.
• Cheese tortellini: Cheese tortellini is pure comfort food and adds such a hearty, delicious base to this soup. You can grab some from the refrigerator section for this recipe.
• Fresh spinach: As much as we love spinach, if you have kale, arugula, chard or virtually any other type of green on hand, feel free to use that instead.
• Rosemary: Rosemary adds a subtle woodsy note that nicely complements the other flavors in this dish. You can use either minced fresh rosemary or dried.
• Red wine vinegar: A touch of red wine vinegar at the end of cooking helps to enhance and brighten the dish.

Directions

Step 1: Cook the carrots, onion and garlic

In a Dutch oven, saute the carrots and onion in oil until the onion is tender. Add the garlic and cook for one minute longer.

Step 2: Add the rest of the ingredients

Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper, and bring to a boil. Reduce the heat, then cover and simmer for about 10 minutes or until the tortellini are tender. Just before serving, stir in the vinegar.

Vegetarian Tortellini Soup Variations

• Add white beans: Ramp up your protein intake by adding a can of white beans (you may want to increase the broth a bit if you do this).
• Top with cheese and fresh herbs: You can’t go wrong by adding some shaved Parmesan cheese and a sprinkling of chopped fresh herbs (more rosemary, or even parsley or basil) on top of this soup.

How to Store Vegetarian Tortellini Soup

First, let the soup cool down to room temperature. Then store it in an airtight container in the refrigerator (or simply leave it in the pot you cooked it in). When it’s time to eat it again, this soup is easy to reheat on the stovetop.

How long does vegetarian tortellini soup last?

Vegetarian tortellini soup will last three to four days when stored properly in the fridge.

Vegetarian Tortellini Soup Tips

What should I serve with vegetarian tortellini soup?

The great thing about this easy vegetarian tortellini soup is that it’s a hearty meal on its own. But you can always serve a hunk of crusty bread and a green salad with it if you want something a little more.

Can I double the recipe for vegetarian tortellini soup?

Yes, you can easily double this vegetarian tortellini soup recipe and even freeze it for later, if desired. If you do freeze it, just leave the noodles out and cook them with the soup when you’re ready to serve it.

Do I have to use a Dutch oven to make vegetarian tortellini soup?

You don’t necessarily have to use a Dutch oven for your soup, but it’s preferable, since Dutch ovens are great at retaining and evenly distributing heat.