Creamy Vegetarian Tortellini Soup

instant pot vegetarian creamy tortellini soup with half and half cream tortellini soup with carrots and celery and parsley

Creamy Vegetarian Tortellini Soup

This One-Pot Creamy Tortellini Soup Recipe is vegetarian & cooked in one pot for easy clean up, ready in 30 minutes. Serve with a fresh side salad and a thick slice of sourdough bread! Great to batch cook, meal prep, or make ahead for a week of lunches or dinners.

5 from 2 votes

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Cook Time 30 mins

Total Time 30 mins

Course Dinner, Lunch, Pasta, Soup

Cuisine American, Italian

Servings servings

Calories 353 kcal

Ingredients

2 tablespoons olive oil
1/2 cup sweet onion
4 garlic minced
3 large carrots sliced
2 stalks celery chopped
8 cups No-Salt-Added Vegetable Stock
1 teaspoon Herbs de Provence
1 16 ounce package dried tortellini I like Four Cheese or Pesto, make sure it's vegetarian if you don't eat meat
1/2 cup half & half or light cream
1/2 cup fresh parsley
Himalayan Sea Salt and Pepper to Taste

Instructions

In a large soup pot, heat the olive oil over low heat. Add the onions and garlic and saute for 5 or 6 minutes until the veggies begin to soften. Add the carrots, celery, vegetable stock, herbs de Provence and bring to a boil.
Add the tortellini directly into the boiling stock. Continue to cook until the tortellini are cooked through (mine took about 20 minutes).
Add the half & half and fresh chopped parsley. Stir well to combine. Taste and adjust seasoning as needed. If you used a low sodium Vegetable stock then you may need to add salt or pepper.
I divided my soup into 5 jars, and had a healthy meal prep lunch ready. Mangia!

Notes

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Nutrition

Calories: 353kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 36mgPotassium: 165mgFiber: 1gSugar: 2gVitamin A: 5091IUVitamin C: 8mgCalcium: 33mgIron: 1mg

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