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Vegetarian Tortellini Soup

Creamy Vegetarian Tortellini Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 medium carrots, peeled and diced small
  • 2 celery stalks, diced small
  • 3 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1 (14 oz) can diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 Parmesan rind, optional
  • 9 oz cheese tortellini (refrigerated preferred)
  • ½ cup half-and-half
  • 2 cups loosely packed fresh spinach
  • Salt and black pepper, to taste
  • Grated Parmesan, for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5 to 7 minutes, stirring, until softened. Add garlic and Italian seasoning; cook 1 minute more.
  2. Stir in diced tomatoes with their juices, vegetable broth, and Parmesan rind. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
  3. Add tortellini to the simmering soup. Cook according to package directions, usually 3 to 5 minutes, until tender but still firm.
  4. Lower heat and stir in half-and-half and spinach. Cook until spinach wilts, about 1 to 2 minutes. Remove Parmesan rind. Season with salt and pepper to taste.
  5. Ladle into bowls and top with grated Parmesan and black pepper. Serve hot.

Notes

If you have a Parmesan rind, it adds a gentle savory depth that makes the broth taste more complex; just fish it out before serving. Leftover soup will thicken as the tortellini soaks up liquid, so add a little extra broth when reheating.