Vegetarian Tortellini Soup
A comforting and flavorful vegetarian tortellini soup, perfect for any occasion, packed with fresh vegetables and a rich broth.
Ingredients
Main Ingredients
- 1 package Vegetarian Tortellini (fresh or frozen) Choose your preferred type of tortellini.
- 4 cups Vegetable Broth Homemade or store-bought, preferably low-sodium.
- 1 tablespoon Olive Oil For sautéing.
- 1 medium Onion, chopped Adds base flavor.
- 2 medium Carrots, diced Adds sweetness.
- 1 stalk Celery, chopped For texture and flavor.
- 3 cloves Garlic, minced Enhances flavor.
- 1 cup Spinach, chopped Fresh or frozen.
- 1 cup Cherry Tomatoes, halved For freshness.
- 1 teaspoon Dried Basil Add Italian flavor.
- 1 teaspoon Dried Oregano Add Italian flavor.
- to taste Salt and Pepper Season to preference.
- to taste Parmesan Cheese, optional For serving.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened, stirring occasionally.
- Stir in the minced garlic, dried basil, and oregano. Cook for an additional minute to allow the aromatics to bloom.
- Pour in the vegetable broth and bring it to a gentle simmer.
- Once simmering, toss in the tortellini and cook according to package instructions, usually around 3-5 minutes for fresh tortellini and a bit longer for frozen.
- When the tortellini is nearly done, add the spinach and cherry tomatoes. Cook for another 2 minutes, just until the spinach wilts.
- Taste the soup and add salt and pepper to your liking.
- Ladle your soup into bowls, and, if desired, sprinkle with some Parmesan cheese before serving.
Notes
This soup can be stored in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. Reheat and add a dash of water or broth if thickened.