Hearty Veggie Tortellini Soup

Well the weather is starting to cool down, and this soup is the perfect warm and comforting dinner for these chilly fall nights.

What I love about this recipe is that it is super quick and easy to make on the weeknights, as I always have these ingredients on hand.  I am always making different soups, stews, and chilis… so having basic produce (onions, carrots, celery) on hand is a must around our homestead.

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I also love pre-made tortellini that you can pick up at the stores!  Most are vegetarian, and some are even vegan.  Trader Joes’ always has some really yummy varieties, so we tend to get fresh stuffed pastas a lot during the winter months.

I usually make my Perfect 5 Ingredient tomato sauce with tortellini… but this soup is a new favorite!  And if for whatever reason you don’t specifically have tortellini on hand, you can substitute any other fresh or stuffed pasta into this too!  Tastes just as good 🙂

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Hearty Veggie Tortellini Soup

A warm and comforting soup which comes together quickly and easily for weeknight dinners!
0 from 0 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner, Lunch, Soup
Cuisine Italian
Servings 6

Ingredients
  

  • 1 tablespoon olive oil extra virgin
  • 4 cloves garlic minced
  • 1 large sweet yellow onion finely chopped
  • 3 large carrots chopped
  • 4 celery stalks chopped
  • 2 medium tomatoes diced
  • 8 cups homemade vegetable stock
  • 1 cup frozen peas
  • 1 teaspoon thyme
  • 1 teaspoon fresh black pepper
  • 4 cups fresh spinach or 1/2 cup frozen spinach
  • 1 cup chopped fresh parsley
  • 1 package fresh veggie or pesto tortellini

Instructions
 

  • In a large soup pot, heat the olive oil on medium heat until shimmering.  Add the garlic and onions, and sauté for 5 minutes until they become soft.  Add the carrots and celery, and sauté on low for 10 minutes more.
  • Add the tomatoes and vegetable stock to the pot, bring heat to high until the soup begins to boil.  Reduce to a simmer and add the peas, thyme, and black pepper.  Simmer on low for 15 minutes, or until veggies are soft.
  • Before serving add the spinach, parsley, and tortellini to the soup- cook for about 5 minutes more.  Fresh tortellini only needs a few minutes to cook, so keep an eye on the pot as to not over cook it.
  • Serve with a side of crusty bread and fresh black pepper on top.

Nutrition

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
Keyword Carrots, Celery, Garlic, Olive Oil, Onions, Soup, Spinach, Tortellini, Vegan, Vegetable Stock, Vegetarian
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram so I can feature you!

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