Description
This Veggie Tortellini Soup is a comforting, one-pot meal featuring a rich, parmesan-infused broth, tender cheese tortellini, and vibrant vegetables. Ready in just 30 minutes, this hearty soup is perfect for a quick weeknight dinner or a cozy weekend meal. Easily adaptable, you can add protein, switch up the veggies, or make it creamy for an extra indulgent touch!
Ingredients
- 9 oz fresh or frozen tortellini
- 1½ tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 parmesan rind
- 1½ tbsp tomato paste
- 2 cups kale, chopped
- 2 cups carrots, sliced
- 32 oz vegetable broth
- 28 oz diced tomatoes
- 1½ tsp oregano
- ½ tsp red pepper flakes
- Salt and pepper to taste
- Fresh cilantro for serving
- Juice of 1 lemon
Instructions
- Sauté Aromatics
- Heat olive oil in a large Dutch oven over medium heat.
- Add onion, garlic, and parmesan rind, sauté until onion is translucent (3-4 minutes).
- Add Vegetables & Seasonings
- Stir in carrots, tomato paste, oregano, red pepper flakes, salt, and pepper.
- Cook for another 3-4 minutes.
- Simmer the Broth
- Pour in diced tomatoes and vegetable broth.
- Cover and let simmer for 6-8 minutes until slightly thickened.
- Cook Tortellini & Kale
- Add tortellini and kale, cover, and cook on low heat for 3-4 minutes, until tortellini is tender.
- Finish the Soup
- Remove from heat and stir in lemon juice, fresh cilantro, and grated parmesan (optional).
- Adjust seasoning as needed and serve hot!
Notes
- Make It Creamy: Stir in ⅓ – ½ cup heavy cream, coconut milk, or whole milk at the end.
- Boost Protein: Add cooked Italian sausage, shredded chicken, or white beans.
- Switch Up the Veggies: Substitute kale with spinach or add zucchini, celery, or potatoes.
- Storage Tip: Store tortellini separately to avoid it getting mushy when reheated.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
