Name: Vegetable Tortellini Soup
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tablespoon olive oil; 1/2 yellow onion (chopped); 2 ribs celery (chopped); 2 cloves garlic (minced); 14.5 oz diced tomatoes (undrained); 2 cups frozen mixed vegetables (carrots, peas, corn, green beans); 2 bay leaves; 1 teaspoon dried parsley flakes; 1/2 teaspoon dried rosemary; 2 teaspoons Italian seasoning; 4 cups vegetable broth (or low sodium chicken broth); 2 teaspoons Better than Bouillon Vegetable Base (optional but recommended for richer flavor); salt and freshly ground black pepper (to taste); 10 ounces cheese tortellini (refrigerated kind); freshly grated parmesan cheese (for topping, optional)

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This hearty vegetable tortellini soup delivers comfort and nutrition in just 25 minutes. Packed with tender pasta and fresh vegetables, each steaming bowl provides 17g of protein and a whopping 10g of fiber.

The rich broth and cheese-filled tortellini create a satisfying Italian-inspired meal that’s perfect for busy weeknights. Whether you’re seeking a light lunch or cozy dinner option, this nourishing soup hits all the right notes without hours of cooking.

Essential Ingredients

Olive Oil: 1 tablespoon, for sautéing vegetables
Fresh Vegetables: 1/2 yellow onion and 2 celery ribs, finely chopped
Garlic: 2 cloves, minced for aromatic flavor
Tomatoes: One 14.5 oz can diced, with juices
Frozen Veggie Mix: 2 cups of carrots, peas, corn, and green beans
Seasonings: Bay leaves, parsley, rosemary, and Italian seasoning for depth
Broth Base: 4 cups vegetable broth with Better than Bouillon for richness
Tortellini: 10 oz refrigerated cheese variety
Optional Topping: Fresh grated parmesan cheese

Step-by-Step Instructions

Prepare Base: Heat oil and sauté onions and celery until tender (3-5 minutes)
Add Aromatics: Incorporate garlic and cook briefly for 30 seconds until fragrant
Build Flavor: Add tomatoes, seasonings, broth, and bouillon. Season and bring to gentle boil
Add Vegetables: Mix in frozen vegetables and simmer for 2-3 minutes
Cook Pasta: Add tortellini and cook until they float (2-3 minutes), being careful not to overcook
Final Touches: Adjust seasonings, remove bay leaves, and serve warm with optional parmesan topping

Quick Cooking Tips

The magic of this soup happens in layers of flavor! Start by getting your onions nice and soft – they should look a bit golden and smell sweet. When you add the garlic, keep a close eye on it since it cooks super fast and can burn in a snap.

A little trick: have all your ingredients ready before you start, since this soup comes together pretty quickly once you get going!

Make It Your Own

This soup is super flexible! Don’t have fresh tortellini? Frozen works great too – just add an extra minute to the cooking time. You can swap the cheese tortellini for any flavor you love – spinach, mushroom, or even meat-filled ones are all tasty options.

If you’re working with what’s in your freezer, any mix of frozen veggies will do just fine. Want it extra hearty? Toss in some fresh spinach or kale at the end.

Serving Ideas

This cozy soup is already amazing on its own, but a few simple touches make it even better! Sprinkle some fresh parmesan on top – it gets all melty and delicious. A piece of crusty bread on the side is perfect for dunking.

For a complete meal, add a simple green salad dressed with olive oil and lemon juice. If you’re feeding a crowd, put out some extra parmesan, red pepper flakes, and fresh herbs so everyone can dress up their bowl just how they like it.

Storage Tips

The tortellini keeps soaking up broth as it sits, so if you’re planning leftovers, try this neat trick: store the cooked tortellini separate from the soup. When you’re ready to eat, just warm up the soup and add the tortellini back in.

The soup stays fresh in the fridge for 3-4 days. You can even freeze the broth and veggie part (without the tortellini) for up to 3 months – just cook fresh pasta when you’re ready to serve!