Description
Indulge in the creamy goodness of this hearty Creamy Vegetarian Tortellini Soup. Packed with cheese tortellini, fresh vegetables, and a flavorful broth, this soup is a comforting and satisfying meal perfect for any day of the week.
Ingredients
Scale
Vegetarian Tortellini Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups low-sodium vegetable broth
- 1 (9-ounce) package refrigerated cheese tortellini
- 2 cups fresh spinach, roughly chopped
- 3/4 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- chopped parsley or basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté for 5–6 minutes until softened.
- Stir in garlic, Italian seasoning, salt, and pepper, and cook for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add cheese tortellini and cook according to package instructions, usually 5–7 minutes, until tender.
- Reduce heat to low and stir in spinach, cooking for 2–3 minutes until wilted.
- Add heavy cream and Parmesan cheese, stirring until smooth and creamy.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or basil.
Notes
- For added protein, stir in white beans or diced vegetarian sausage.
- To make it dairy-free, use plant-based tortellini, unsweetened dairy-free cream, and vegan Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg
