Description
This Healthy Tortellini Vegetable Soup is the perfect one-pot answer for a busy weeknight! It delivers the comforting taste of a slow-simmered soup in a fraction of the time. This recipe combines tender cheese tortellini, a vibrant mix of fresh vegetables, and a luxuriously creamy tomato broth for a meal that is both incredibly satisfying and nourishing. It’s a complete, heartwarming dish that feels indulgent without being heavy, guaranteeing incredible flavor without any fuss.
Ingredients
2 tablespoons extra-virgin olive oil
1 large carrot, peeled and chopped (1 cup)
1 small yellow onion, chopped (1 cup)
1 tablespoon finely chopped garlic (from 3 cloves)
3 cups reduced-sodium vegetable broth
1 (15-ounce) can no-salt-added diced tomatoes with basil, garlic and oregano, undrained
1 cup heavy cream
1 (9-ounce) package refrigerated cheese tortellini
1 (5-ounce) package baby spinach
2 tablespoons chopped fresh basil, plus more for garnish
1/2 teaspoon ground pepper
1/4 teaspoon plus 1/8 teaspoon salt
Instructions
Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and carrot, sautéing for 5-7 minutes until they soften. Stir in the garlic and cook for one more minute until fragrant.
Simmer the Broth
Pour in the vegetable broth and the undrained diced tomatoes. Add the 2 tablespoons of chopped fresh basil, salt, and pepper. Bring the entire mixture to a gentle simmer.
Cook the Tortellini and Spinach
Add the refrigerated tortellini to the simmering broth and cook according to the package directions. In the last minute of cooking, stir in the baby spinach until it wilts completely.
Finish with Cream and Serve
Reduce the heat to low and stir in the heavy cream. Taste and adjust seasoning if needed. Serve your soup immediately, garnished with more fresh basil.
Notes
Extra Creamy Broth:
For the smoothest texture, temper the cream before adding it. Whisk about a cup of the hot soup broth into the cream in a separate bowl, then pour the warmed cream mixture back into the pot. This prevents curdling.
Preventing Mushy Tortellini:
If you plan on having leftovers, cook the tortellini separately and store it apart from the soup. Add it to individual bowls when reheating to maintain a perfect al dente texture.
Easy Meal Prep:
Prepare the soup base (steps 1 and 2) and store it. When ready to eat, simply reheat the base, add fresh tortellini and spinach, and finish with the cream for a quick meal.
Recipe Variations:
Feel free to add a can of rinsed chickpeas or cannellini beans for extra protein. You can also swap spinach for chopped kale (add it a few minutes earlier to soften) or add a pinch of red pepper flakes with the garlic for a bit of heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Dinner
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 2 cups)
- Calories: 520
- Sugar: 8
- Sodium: 788
- Fat: 34
- Saturated Fat: 17
- Unsaturated Fat: 17
- Carbohydrates: 44
- Fiber: 5
- Protein: 12
- Cholesterol: 85
Keywords: tortellini soup, vegetable soup, creamy tortellini soup, one pot soup, easy weeknight dinner, vegetarian soup, cheese tortellini