Creamy Vegetable Tortellini Soup
This creamy vegetable tortellini soup offers a rich, comforting flavor with fresh vegetables and cheese tortellini, perfect for a cozy Italian-inspired meal any time of day.
Equipment
- 1 large pot for sautéing and simmering
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 carrots peeled and sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 1 zucchini diced
- 1 cup packed baby spinach
- 9 ounces refrigerated cheese tortellini
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of red pepper flakes optional
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté for 5 minutes until soft.
- Stir in minced garlic and diced zucchini; cook for 2 minutes until fragrant.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 10 minutes.
- Add cheese tortellini and cook according to package instructions, about 3 to 5 minutes.
- Lower heat to gentle simmer and stir in heavy cream, milk, Italian herbs, salt, black pepper, and red pepper flakes if using.
- Add spinach and simmer 1 to 2 minutes until wilted.
- Taste and adjust seasoning as needed.
- Ladle soup into bowls and garnish with grated Parmesan and fresh herbs before serving.
Notes
- You can add other vegetables based on what you have available.
- This soup can be stored in the refrigerator for up to 3 days.
- Make it vegan by using vegan tortellini and substituting coconut cream for dairy.