Vegetarian Tortellini Soup
This rich and simple Vegetarian tortellini soup is a 25-minute, meat-free meal that the whole family will love! Loaded with plump, cheesy pasta and healthy ingredients like beans and spinach, all topped with shavings of sharpParmesan cheese – the result is a delicious soup that makes it easy for kids(and adults!) to eat their veggies. Use whatever leftover vegetables you haveon hand, whether they are fresh, frozen or from your pantry!
- 2 tbsp olive oil
- 1 brown onion diced
- 3 cloves garlic crushed
- 2 carrots medium, diced
- 2 stalks celery diced
- black pepper
- 1 tbsp dried Italian herbs
- ½ tsp paprika
- 2 tbsp tomato paste
- 1 bay leaf
- 1 ½ cups chopped canned tomatoes
- 6 cups vegetable stock
- 1 ½ cups canned cannellini beans or black beans, chickpeas or kidney beans
- 2 zucchinis medium (or one large), diced
- 2-3 cups tortellini of choice try spinach and ricotta, mushroom or cheese
- 2 cups baby spinach leaves
- 1-2 tbsp lemon juice
- fresh parsley
- fresh, shaved parmesan cheese
Heat the oil in a large soup pot over medium heat. Add the onion, garlic, carrots, celery, pepper, Italian herbs and paprika, sauteing for 4-5 minutes, until the vegetables soften slightly.
Add the tomato paste and stir for a further 1-2 minutes.
Increase the heat to high. Add the bay leaf, canned tomatoes and stock and bring to the boil. Cover and reduce the heat, simmering the soup for 10 minutes.
Add the cannellini beans, zucchini, and tortellini and continue to simmer for 5 minutes, or until the tortellini is cooked through. (Frozen tortellini will take a few extra minutes).
Add the spinach and lemon juice and stir until the spinach has wilted.
- Tortellini – use your favourite fresh or frozen tortellini or ravioli. Any type of filling can be used; some suggestions are spinach and ricotta, mushroom (my favourite!) or cheese. Meat filled pasta can also be used, but the soup will no longer be suitable for vegetarians. Tortellini can be found in the fridge section of most supermarkets and some grocers.
- Italian herbs – are a mix of classic Italian herbs that can be found in most supermarkets. Or, use your favourite dried herbs from your pantry like basil, oregano and rosemary.
- Play around with the vegetables in this recipe to suit your tastes as well as use up what you have available.
- Beef or chicken stock can also be used, but of course the recipe will no longer be suitable for vegetarians.
- The vegetables can be prepped ahead and stored in the fridge for up to 4-5 days, until required.
- Fresh or frozen tortellini can be used for this recipe, however the cooking times will vary slightly depending on the type and flavour that you choose.
- The pasta may thicken the soup slightly as it cooks. You can add a little extra stock at the end, if required.
How do I store this soup? Store any leftover soup in an airtight container in the fridge, where it will keep for around 3 days. The pasta will continue to soften and absorb the liquid, so you may need to add some more vegetable stock when re-heating. To re-heat, either microwave the soup or place it into a pot to heat over the stove, until simmering.
Can you freeze tortellini vegetable soup? Yes, you can! However, if you would like to freeze this soup for another night, I suggest making it without the added pasta. This is because the tortellini can turn soft and mushy when frozen in the soup and re-heated. When it’s time to re-heat, simply bring the soup to a boil and cook the pasta until soft. Defrost it at room temperature for up to 3 hours, or place it in the fridge overnight for use the following day.
What can I serve with tortellini soup? While this soup makes a complete meal on its own, you can also serve it with some crusty bread, garlic bread or toasted cheese sandwiches. The ultimate winter comfort food!
Calories: 265kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 1263mg | Potassium: 739mg | Fiber: 7g | Sugar: 9g | Vitamin A: 5191IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 4mg