Vegetable Tortellini Soup
This hearty tortellini soup comes together in one pot and is full of veggies and fresh herbs.
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Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1/2 large red onion diced
- 4 large garlic cloves minced
- 2 medium carrots diced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper optional
- 1 (15-oz) can diced fire-roasted tomatoes
- 1 (32-oz) box chicken stock
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 9 ounces frozen cheese tortellini see note
- 1/4 cup chopped fresh parsley
- Grated Parmesan cheese for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and carrots. Cook until softened, about 8 to 10 minutes.
- Add the Italian seasoning, crushed red pepper, diced tomatoes, chicken stock, salt and pepper. Simmer the soup for about 10 minutes.
- Add the tortellini to the soup and simmer until the tortellini is cooked, about 3 to 5 minutes. Add the fresh herbs and stir to combine. To serve, ladle the soup into bowls and garnish with grated Parmesan.
Notes
You can use refrigerated tortellini for this soup, but you may need to adjust the cooking time. Frozen tortellini cooks much faster - the refrigerated tortellini may need several more minutes.
Please see the recommendations in the post about how to store the leftovers or if you want to make this soup ahead. The pasta does not keep well in the soup - it will absorb all the liquid.
Nutrition information does not include the Parmesan cheese garnish.
Nutrition Estimate
Calories: 400kcal | Carbohydrates: 52.7g | Protein: 16.3g | Fat: 14.7g | Saturated Fat: 4.1g | Polyunsaturated Fat: 9.4g | Cholesterol: 33.6mg | Sodium: 1133mg | Fiber: 4.2g | Sugar: 11.1g
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