Description
A comforting and nourishing bowl of soup packed with tender cheese tortellini, rich vegetable broth, and colorful veggies. Perfect for chilly nights or quick weeknight dinners, this one-pot recipe is cozy, flavorful, and family-approved.
Ingredients
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, chopped
1 teaspoon Italian seasoning
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
9 ounces cheese tortellini (fresh or refrigerated)
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley or basil (optional)
Grated Parmesan for serving (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in carrots and celery. Cook for 5 minutes until slightly tender. Season with salt, pepper, and Italian seasoning.
4. Pour in vegetable broth and diced tomatoes (with juices). Bring to a boil, then reduce heat and simmer for 10–15 minutes.
5. Add tortellini to the pot and cook according to package directions, about 5–7 minutes, until tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh parsley or basil and Parmesan if desired.
Notes
To avoid soggy tortellini leftovers, store the pasta separately from the broth when meal prepping.
For added greens, stir in baby spinach or kale during the last 2 minutes of cooking.
Use fire-roasted tomatoes for a deeper flavor profile if available.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg