Easy 30-Minute Tortellini and Vegetable Soup
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Easy Tortellini and Vegetable Soup is so thick and delicious, you can just about eat it with a fork. With layer upon layer of vegetables and Italian flavors in a hearty soup ready in 30 Minutes, this recipe is a keeper!
When fast and easy is the order of the day, this scrumptious, warm and hearty soup can be yours on a weeknight now.
Tortellini and Vegetable soup is going to be added to our freezer soup list this year. It is freezes perfectly and is delicious reheated with a little water. This is such a great soup. Its a great make ahead meal. My munchkin loves this soup and you are going to love it too! 30 minutes from prep to plate! Don’t have tortellini? Try our easy vegetable soup instead.
Dinner’s Ready!
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Enjoy!
With love, from our simple kitchen to yours.
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Vegetable Tortellini Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 white onion, diced (½ cup)
- 1/2 pound carrots, peeled and diced (1 ½ cups)
- 2 ribs celery, diced (1 cup)
- 1 red bell pepper, diced (1 cup)
- 1 tablespoon minced garlic, about 3 cloves
- 3 tablespoons fresh basil, chopped
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
- 6 cups 48 ounces vegetable stock
- 2 cans, 14.5 ounces each fire-roasted diced tomatoes, undrained
- 19- ounce package refrigerated cheese tortellini
- Parmesan cheese, for serving
- Fresh basil, for serving
Instructions
- HEAT POT: Place a 6 to 8-quart heavy-bottomed pot over medium-high heat. Add 2 tablespoons extra virgin olive oil and heat until shimmering.
- SAUTÉ VEGETABLES: Add ½ diced white onion, ½ pound diced carrots, and 2 diced celery ribs. Cook for 5 to 7 minutes, stirring occasionally, until the onions are soft and translucent.
- ADD AROMATICS: Stir in 1 diced red bell pepper, 1 tablespoon minced garlic, 3 tablespoons chopped fresh basil, 2 teaspoons kosher salt, 1 teaspoon fresh ground black pepper, and ¼ to ½ teaspoon red pepper flakes. Cook for 1 minute, until fragrant.
- SIMMER SOUP: Pour in 6 cups vegetable stock and add 2 cans fire-roasted diced tomatoes with their juices. Stir well and bring to a gentle boil.
- COOK TORTELLINI: Add the 19-ounce package cheese tortellini. Cook for 3 minutes, or according to package directions, until the tortellini are tender and floating.
- SERVE: Ladle the soup into bowls and top with Parmesan cheese and fresh basil.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
delicious, spicy and easy- you just checked off the first 3 must haves on my list!
The soup sounds delicious, Donna! You know that I love any meal that is this simple to prepare too.
Spectacular pictures as always but I really like this because I can use some of that mezzaluna pasta we have on hand.
Looks delicious! Thanks for sharing at Foodie Friends Friday!
Simple and delicious soup to make in no time. What an easy meal!