One Pot Creamy Tortellini Vegetable Soup
A comforting and easy one-pot meal featuring cheesy tortellini and fresh vegetables in a creamy broth, perfect for weeknight dinners.
Equipment
- 1 Large pot suitable for soup
- 1 Cutting board for vegetable prep
- 1 Knife sharp, for dicing and chopping
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 zucchini chopped
- 6 cups vegetable broth
- 1 14.5-ounce can diced tomatoes
- 1 9-ounce package cheese tortellini
- 1 cup heavy cream
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 cup fresh spinach
Instructions
Preparation
- Wash all vegetables thoroughly. Dice the onion, mince the garlic, and chop the carrots, celery, and zucchini into bite-sized pieces.
- In a large pot, heat the olive oil over medium heat.
- Add the onion and sauté until translucent. Stir in the garlic, carrots, and celery, cooking for about 5 minutes until the vegetables begin to soften.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a simmer.
- Add the tortellini and cook according to package instructions, usually about 7-9 minutes.
Serving
- Reduce the heat and stir in the heavy cream, basil, oregano, and red pepper flakes. Let the soup gently simmer for another 5 minutes. Stir in the fresh spinach until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and serve warm with a side of crusty bread or a fresh salad.
Storage
- Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Notes
Pro Tips: Use fresh vegetables for the best flavor. Take your time when sautéing the onions and garlic to build a strong flavor base. Adjust the creaminess by adding a splash of lemon juice if needed.
Ingredient Substitutions: Swap cheese tortellini for spinach or mushroom tortellini. Use half-and-half instead of heavy cream for a lighter version.
How to Serve: Pair with crusty garlic bread or a fresh garden salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
Make-Ahead Tips: Prepare the vegetables ahead of time and store them in the fridge until ready to use.
Ingredient Substitutions: Swap cheese tortellini for spinach or mushroom tortellini. Use half-and-half instead of heavy cream for a lighter version.
How to Serve: Pair with crusty garlic bread or a fresh garden salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
Make-Ahead Tips: Prepare the vegetables ahead of time and store them in the fridge until ready to use.