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.
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!
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