Vegetable Tortellini Soup

5 stars from 1 review

This Vegetable Tortellini Soup is packed with hearty Italian flavors in a rich tomato broth. Cozy, comforting, and ready in 30 minutes!

Author: Donna Elick

Servings:

Prep Time15

Cook Time15

Total Time30

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.

Notes

Make-Ahead: The soup base can be made up to 2 days ahead. Add the tortellini just before serving for the best texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium heat. Add a splash of vegetable stock if the soup thickens.

Freezing: Freeze the soup without tortellini for up to 3 months. Thaw overnight in the refrigerator, reheat, then add fresh tortellini.

Ingredient Notes: Vegetable stock gives fuller flavor than broth. Use low-sodium if you prefer more control over salt. You can substitute your favorite stock (chicken, beef, etc).

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