Description
This creamy vegetable tortellini soup is a comforting and hearty dish perfect for cozy dinners. Made with a medley of sautéed vegetables, flavorful Italian seasoning, tender cheese tortellini, and a luscious blend of heavy cream and Parmesan cheese, this soup offers a rich and satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 2 cups fresh baby spinach
- 2 tablespoons chopped basil (plus more for garnish)
Soup Base
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (more to taste)
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
Pasta and Dairy
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese (plus more for serving)
Instructions
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add diced onion, sliced carrots, sliced celery, and minced garlic. Cook for about 5 minutes until the vegetables begin to soften.
- Add seasonings and broth: Stir in Italian seasoning, salt, pepper, vegetable broth, and the can of diced tomatoes with their juice. Bring the mixture to a boil, then reduce heat to medium and simmer for 5 minutes until the carrots start to soften.
- Cook the tortellini: Add the refrigerated cheese tortellini to the pot. Cook for approximately 5 minutes, stirring occasionally, until the pasta is tender.
- Finish the soup: Lower the heat to low and stir in fresh baby spinach, heavy cream, shredded Parmesan cheese, and chopped basil. Cook for about 2 minutes until the spinach wilts and the soup is creamy and well combined.
Notes
- For a dairy-free option, substitute heavy cream and Parmesan with coconut cream and nutritional yeast, respectively.
- Use gluten-free tortellini to make this recipe gluten-free.
- Adjust seasoning with salt and pepper according to your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy vegetable tortellini soup, cheese tortellini soup, Italian soup recipe, creamy pasta soup, vegetarian soup
