Description
Delicious and comforting cheese tortellini vegetable soup, perfect for a warm meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 teaspoon Italian seasoning
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 9 ounces cheese tortellini (fresh or refrigerated)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley or basil (optional)
- Grated Parmesan for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
- Add minced garlic and sauté for 1 minute until fragrant.
- Stir in carrots and celery. Cook for 5 minutes until slightly tender. Season with salt, pepper, and Italian seasoning.
- Pour in vegetable broth and diced tomatoes (with juices). Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- Add tortellini to the pot and cook according to package directions, about 5–7 minutes, until tender.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh parsley or basil and Parmesan if desired.
Notes
- This soup is easily customizable with your favorite vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg