My love for welcoming soups kicks in the second summer. This creamy vegetable tortellini soup gives me the whole falling vibrations. Fresh vegetables, cheese pastaAnd a creamy broth, it is comfort in a bowl. You have to try it today!
Because this recipe is a soup in every way
- Cozy and flexible! Abundant and filling alone. Or, add simple swaps so that it adapts to the taste of your family.
- Winner of the dinner of the week! Great flavor in just 30 minutes. It is not necessary to simmer for a long time.
- Perfect balance! Tortellini of cheese meets fresh vegetables, spinach, cream and Parmesan. Yum!
Creamy ingredients of vegetable tortellini soups
- Rich or light? The heavy cream adds a rich flavor, but you can use half and a half for a clearer soup.
- Protein options: Lancies the chicken, the sausage or white beans for multiple proteins.
How to prepare the vegetable tortellini soup
Can we talk about how much I love a welcoming soup? This creamy tortellini vegetable soup is easy and surprisingly fills, even without meat. Take a look at my other soup recipes here!
- Cook vegetables: Heat the olive oil in a large pot over medium heat -then add onion, carrots, celery and garlic. Cook for 5 minutes, until the vegetables soften.
- Boil and cook over low heat: Mix the Italian seasoning, salt, black pepper, vegetable broth and cubic tomatoes. Bring to a boil, then reduce the medium heat and cook over low heat for about 5 minutes. Or until carrots begin to soften.
- Add tortellini: Mix the cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.
- Add spinach and heavy cream: Reduce the heat to low. Then mix fresh spinach for children, heavy cream, parmesan and fresh basil. Cook until the spinach have won, about 2 minutes.
Aryssa’s professional suggestion
Your do it! Exchange the vegetarian broth with chicken broth. Or try a tortellini with chicken, spinach or mushrooms. You may even change it with gnocchi or mini ravioli. Have fun and make it yours!
Creamy vegetable tortellini soup
A welcoming and comforting soup loaded with tender vegetables and cheese tortellini in a creamy broth. It is abundant, tasty and meets easily
Portions 6 portions
Calories 240Kcal
Ingredients
- 2 spoons olive oil
- 1 middle yellow onion, diced
- 2 middle carrots, peeled and sliced
- 2 celery ribs, sliced
- 3 cloves of garlic, chopped
- 1 table spoon Italian space
- 1 teaspoon salt more to taste
- ½ teaspoon black pepper
- 3 cups vegetable broth
- 1 (14.5 Once) Can Tomatoes in cubes not drained
- 1 (9 Once) Tortellini package of refrigerated cheese
- 2 cups Spinach for fresh children
- 1 cup Heavy cream
- ½ cup Grated Parmesan More to serve
- 2 spoons chopped basil More for the outline
Instructions
- Heat 2 tablespoons of olive oil In a large pot over medium-high heat. Add 1 medium yellow onion, diced, 2 medium carrots, peeled and sliced, 2 Castle of celery,sliced e 3 cloves of garlic, chopped. Cook until the vegetables begin to soften about 5 minutes.
- Mix 1 tablespoon of Italian seasoning, 1 teaspoon of salt, ½ teaspoon of black pepper, 3 cups of vegetable brothAND 1 (14.5 ounce) diced tomatoes. Bring to a boil, then reduce the medium heat and cook over low heat for 5 minutes, until the carrots start to soften.
- Mix 1 (9 Once) Tortellini of refrigerated cheese And cook for about 5 minutes, stirring occasionally until the pasta is tender.
- Reduce the low heat and mix 2 cups of spinach for fresh children, 1 cup of heavy cream, ½ cup of grated ParmesanAND 2 tablespoons of chopped basil. Cook until the spinach have won, about 2 minutes.
Notes
Create in advance, storage and heating
- Warehouses: Keep the leftovers in an airtight container in the fridge for 3-4 days.
- Do in advance: Cook the soup without tortellini, then add it when you warm up.
- Heating: Heat the leftovers in a saucepan over medium heat until he warmed up. If you left the tortellini out, add it as you warm up and cook for a few minutes before serving.
Nutrition
Calories: 240Kcal | Carbohydrates: 9G | Protein: 5G | Fat: 21G | Saturated fat: 11G | Polynsaturo fat: 1G | Monolysatuine fat: 8G | Cholesterol: 51mg | Sodium: 1037mg | Potassium: 249mg | Fiber: 2G | Sugar: 4G | Vitamin A: 5344Iu | Vitamin C: 7mg | Soccer: 170mg | Iron: 1mg
More welcoming tortellini soups
If you liked this creamy vegetable tortellini soup, you have to try these other soup recipes!
Soup
Creamy sausage tortellini soup
35 minutes
Soup
Cooking chicken tortellini soup with cooking
6 hours 20 minutes
Soup
Tuscan garlic tortellini soup of tortellini
25 minutes
Dinner
Slow potting chicken chicken tortellini soup
6 hours 10 minutes
