One-Pot Veggie Tortellini Soup

This one-pot veggie tortellini soup is a hearty and satisfying meal perfect for any day of the week. Packed with nutritious ingredients and bursting with flavor, it's an easy-to-make recipe that will warm you up from the inside out.

Here's why you'll love this veggie tortellini soup:

1. Convenience: With just one pot required, this recipe minimizes cleanup, making it perfect for busy days when you want a delicious meal without spending too much time in the kitchen.

2. Nutritious: Packed with vegetables like carrots, celery, and kale, this soup offers a healthy dose of vitamins, minerals, and fiber, making it a nutritious choice for you and your family.

3. Satisfying: The addition of cheese tortellini adds a comforting and satisfying element to the soup, making it hearty enough to serve as a main course.

4. Flavorful: Infused with aromatic herbs like basil, oregano, and thyme, as well as the savory flavors from the vegetable broth and diced tomatoes, this soup is bursting with rich and satisfying flavors.

5. Versatile: You can easily customize this recipe by adding your favorite vegetables or adjusting the seasoning to suit your taste preferences, making it a versatile option that you can adapt to your liking.What are chicken fajitas?

Ingredients Notes:

1. Vegetable Broth: Provides the base and flavor for the soup. You can use store-bought or homemade vegetable broth.

2. Cheese Tortellini: Adds a hearty and satisfying element to the soup. You can use either fresh or frozen tortellini, depending on availability.

3. Vegetables:

   • Onion: Adds flavor and aroma to the soup base.

   • Garlic: Enhances the overall flavor profile with its aromatic properties.

   • Carrots: Adds sweetness and texture to the soup.

   • Celery: Provides a subtle earthy flavor and adds crunch.

   • Kale or Spinach: Adds nutritional value and vibrant color to the soup. Kale offers a slightly heartier texture compared to spinach.

4. Canned Diced Tomatoes: Adds acidity, sweetness, and depth of flavor to the soup base.

5. Herbs and Seasonings:

   • Dried Basil: Adds a hint of sweetness and herbaceous flavor.

   • Dried Oregano: Adds a robust and slightly bitter flavor.

   • Dried Thyme: Adds a subtle earthy and floral note.

   • Salt and Pepper: Enhances the overall taste and balances the flavors.

6. Olive Oil: Used for sautéing the vegetables and adding richness to the soup.

7. Optional Garnish:

   • Grated Parmesan Cheese: Adds a salty and nutty flavor, enhancing the overall taste of the soup.

Expert Tips:

1. Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to maximize flavor and nutritional value.

2. Don't Overcook the Tortellini: Cook the tortellini until they are just tender to avoid them becoming mushy in the soup. It's best to cook them separately if you plan to have leftovers.

3. Adjust Seasoning to Taste: Taste the soup before serving and adjust the seasoning accordingly. You may need to add more salt, pepper, or herbs to achieve the desired flavor balance.

4. Add Tortellini Just Before Serving: If you're not planning to finish the entire pot of soup in one sitting, consider adding the tortellini to individual bowls just before serving to prevent them from becoming too soft when reheating leftovers.

5. Customize with Your Favorite Veggies: Feel free to customize the soup by adding your favorite vegetables such as zucchini, bell peppers, or mushrooms for added flavor and texture.

6. Store Properly: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding extra broth if needed to reach the desired consistency.

FAQs:

1. Can I Use Frozen Tortellini?

   • Yes, you can use frozen tortellini in this recipe. Simply follow the package instructions for cooking time, and adjust accordingly.

2. Can I Make This Soup Ahead of Time?

   • Absolutely! You can make the soup ahead of time and store it in the refrigerator for a few days. Just keep the tortellini separate until you're ready to serve to prevent them from getting soggy.

3. Can I Freeze Veggie Tortellini Soup?

   • While you can freeze the soup, keep in mind that the texture of the tortellini may change slightly upon thawing and reheating. If you plan to freeze the soup, consider undercooking the tortellini slightly before adding them to the soup to account for any additional cooking during reheating.

4. Can I Make This Soup Vegan?

   • Absolutely! Simply substitute cheese tortellini with a vegan-friendly option, and use vegetable broth instead of chicken broth. You can also omit the Parmesan cheese garnish or use a vegan alternative.

5. What Can I Serve with Veggie Tortellini Soup?

   • This soup pairs well with a crusty bread, garlic breadsticks, or a simple side salad for a complete and satisfying meal.

How To Make One-Pot Veggie Tortellini Soup

1. Prepare Ingredients:

   • Dice the onion, carrots, and celery.

   • Mince the garlic.

   • Remove stems from kale or spinach and chop.

   • If using frozen tortellini, thaw according to package instructions.

2. Sauté Aromatics:

   • Heat olive oil in a large pot over medium heat.

   • Add diced onion and cook until translucent, about 3-4 minutes.

   • Add minced garlic and cook for an additional 1-2 minutes until fragrant.

   • Add diced carrots and celery to the pot.

   • Sauté for another 3-4 minutes until the vegetables begin to soften.

3. Add Vegetables:

   • Add diced carrots and celery to the pot.

   • Sauté for another 3-4 minutes until the vegetables begin to soften.

4. Add Broth and Tomatoes:

   • Pour in vegetable broth and add diced tomatoes (with their juices) to the pot.

   • Stir in dried basil, dried oregano, dried thyme, salt, and pepper.

   • Bring the soup to a boil, then reduce heat to low and let it simmer for about 10 minutes to allow flavors to meld.

5. Cook Tortellini:

   • Add cheese tortellini to the pot.

   • Cook according to package instructions (usually about 7-9 minutes for fresh tortellini, or longer for frozen).

   • Stir occasionally to prevent sticking.

6. Add Greens:

   • Once the tortellini is almost cooked, add chopped kale or spinach to the pot.

   • Stir until wilted, about 2-3 minutes.

7. Adjust Seasoning:

   • Taste the soup and adjust seasoning if needed with more salt and pepper.

8. Serve:

   • Ladle the soup into bowls.

   • Optionally, garnish with grated Parmesan cheese.

   • Serve hot and enjoy!

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One-Pot Veggie Tortellini Soup

Yield 4-6

Author Kim Alexander

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Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 9 oz package cheese tortellini (fresh or frozen)
• 2 cups kale or spinach, stems removed and chopped
• Grated Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
2. Add minced garlic, diced carrots, and diced celery to the pot. Cook for another 3-4 minutes, stirring occasionally.
3. Pour in vegetable broth and diced tomatoes with their juices. Add dried basil, dried oregano, dried thyme, salt, and pepper. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 10 minutes.
5. Add the cheese tortellini to the pot and cook according to package instructions (usually about 7-9 minutes for fresh tortellini, or a bit longer for frozen).
6. Once the tortellini is cooked, add fresh spinach leaves to the pot and stir until wilted, about 1-2 minutes.
7. Taste the soup and adjust seasoning if needed with more salt and pepper.
8. Serve hot, optionally garnished with grated Parmesan cheese.

Notes

1. Broth Consistency: If you prefer a thicker soup, you can reduce the amount of vegetable broth used or add a slurry of cornstarch or flour mixed with water towards the end of cooking to thicken the broth.
2. Tortellini Options: While cheese tortellini is a popular choice for this soup, feel free to experiment with different varieties such as spinach and ricotta, mushroom, or even meat-filled tortellini for added flavor.
3. Vegetable Variation: Don't hesitate to customize the vegetable mix based on your preferences or what's available. Other vegetables like bell peppers, zucchini, or peas can be great additions to this soup.
4. Herb Freshness: While dried herbs work well in this recipe, if you have fresh herbs on hand, you can use them instead. Just remember that the flavor intensity of fresh herbs is stronger, so you'll typically need about three times the amount of fresh herbs compared to dried.
5. Storage and Reheating: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of vegetable broth or water to adjust the consistency, as the tortellini and vegetables can absorb some of the liquid.
6. Meal Prep Friendly: This soup is great for meal prep! You can make a batch ahead of time and portion it into individual containers for quick and convenient lunches or dinners throughout the week.

Nutrition Facts

Calories

335.76

Fat

11.55 g

Sat. Fat

3.52 g

Carbs

45.84 g

Fiber

6.57 g

Net carbs

39.31 g

Sugar

10.88 g

Protein

14.79 g

Sodium

1582.47 mg

Cholesterol

30.77 mg

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