Description
A comforting and flavorful vegetarian tortellini soup loaded with fresh vegetables, white beans, and tender cheese tortellini, simmered in a herby tomato and vegetable broth. This hearty soup is perfect for a wholesome lunch or dinner and can be made quickly on the stovetop.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 cups fresh spinach
Herbs & Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Liquids & Canned Goods
- 6 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (14.5 ounces) white beans, drained and rinsed
Other
- 2 cups fresh or frozen cheese tortellini
- Grated Parmesan cheese for serving (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic and sauté until the onion becomes translucent, about 3-4 minutes.
- Cook Vegetables: Add the sliced carrots, celery, red bell pepper, and zucchini to the pot. Stir occasionally and cook for about 5 minutes until the vegetables begin to soften.
- Add Herbs and Spices: Mix in the dried oregano, dried basil, and crushed red pepper flakes (if using). Stir well to coat the vegetables with the spices.
- Add Broth and Tomatoes: Pour in the vegetable broth and add the diced tomatoes along with their juice. Bring the mixture to a boil over medium-high heat.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 15 minutes, allowing the flavors to meld and the vegetables to become tender.
- Add Beans and Season: Stir in the drained white beans and season the soup with salt and black pepper to taste. Allow it to cook for an additional 5 minutes.
- Cook Tortellini: Add the tortellini to the pot and cook according to package instructions, typically about 5-7 minutes, or until the tortellini is tender.
- Wilt Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.
- Serve: Ladle the soup into bowls and serve hot. Garnish with grated Parmesan cheese and fresh basil leaves if desired.
Notes
- Use fresh or frozen tortellini based on availability; adjust cooking time accordingly.
- For added protein, you can substitute white beans with cannellini or chickpeas.
- If you prefer a spicier soup, increase the crushed red pepper flakes to 1 teaspoon.
- Parmesan cheese is optional; omit for a vegan version or substitute with a plant-based cheese.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop.
