Description
Creamy Vegetarian Tortellini Soup packed with cheesy pasta, hearty vegetables, comforting broth. Quick, crowd-pleasing recipe.
Ingredients
Scale
- 9 oz (255g) refrigerated cheese tortellini
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, sliced into ¼-inch rounds (about 1 cup)
- 2 celery stalks, sliced (about ½ cup)
- 4 garlic cloves, minced (about 1 tablespoon)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (adjust to taste)
- ¼ cup (32g) all-purpose flour
- 4 cups (946ml) vegetable broth
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (15 oz/425g) cannellini beans, drained and rinsed
- 3 cups (90g) fresh spinach, roughly chopped
- 1 cup (237ml) half-and-half or whole milk
- 1 tablespoon (15ml) balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh basil, chopped (for garnish)
- Grated Parmesan cheese (for serving, optional)
Instructions
- Step 1: Prepare the Aromatic Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once shimmering, add the diced onions, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and the onions become translucent. Add the minced garlic, dried basil, oregano, and red pepper flakes. Cook for another 30-60 seconds until fragrant, stirring constantly to prevent the garlic from burning.
- Step 2: Create the Roux Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. The mixture will become paste-like and slightly golden. This roux will give your Creamy Vegetarian Tortellini Soup its velvety texture without separating when reheated.
- Step 3: Build the Soup Base Gradually pour in the vegetable broth while whisking constantly to prevent lumps from forming. Add the undrained diced tomatoes and bring the mixture to a gentle simmer. Cook for about 10 minutes, allowing the soup to thicken slightly and the flavors to meld together. The acidic tomatoes will brighten the earthy notes of the vegetables and herbs.
- Step 4: Add Beans and Cream Stir in the drained and rinsed cannellini beans and continue to simmer for another 5 minutes. These beans will add protein and creaminess to your vegetarian tortellini soup. Reduce the heat to low and stir in the half-and-half or milk. Heat gently but do not allow the soup to boil after adding the dairy, as this can cause curdling.
- Step 5: Cook the Tortellini and Finish Add the refrigerated tortellini to the simmering soup and cook according to package instructions, usually 2-3 minutes or until they float to the surface. Stir in the fresh spinach and allow it to wilt for about 1 minute. Remove the pot from heat and stir in the balsamic vinegar, which adds a subtle depth that balances the creaminess. Season with salt and freshly ground black pepper to taste.
- Step 6: Serve and Garnish Ladle your Creamy Vegetarian Tortellini Soup into bowls while hot. Garnish with freshly chopped basil and a sprinkle of grated Parmesan cheese if desired. The fresh herbs add a burst of color and aromatic freshness that complements the rich, creamy soup. Serve immediately with crusty bread for dipping into the flavorful broth.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 375
- Sugar: 8g
- Sodium: 925mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 25mg