Description
One Pot Vegetable Tortellini Soup is a hearty and comforting dish packed with fresh vegetables, tender cheese tortellini, and a creamy broth infused with Italian herbs and spices. Perfectly seasoned and easy to prepare, this soup nourishes and warms any meal occasion.
Ingredients
Scale
Vegetables
- 1 medium sweet onion, diced
- 4 medium carrots, diced
- 12 oz mushrooms, diced
- 4 celery ribs, diced
- 4 cloves garlic, minced
- 3 handfuls kale, chopped
Liquids and Dairy
- 1/4 cup olive oil
- 1/2 cup dry white wine
- 7 cups low sodium vegetable or chicken broth
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
Seasonings and Others
- 1 tsp paprika
- 1 tbsp Italian herb seasoning
- salt and pepper, to taste
- 2 tbsp tomato paste
- 1½ lb cheese tortellini
Instructions
- Heat and saute vegetables: In a large pot, heat the olive oil over high heat until hot. Add diced carrots and onion, sauteing for 3 minutes until slightly softened. Incorporate the mushrooms and celery, mixing well and sauteing for a few additional minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add seasonings and liquids: Sprinkle in the paprika, Italian herb seasoning, salt, and pepper, then add the tomato paste. Stir thoroughly to coat all the vegetables. Pour in the dry white wine and broth. Bring the mixture to a boil, then reduce heat to maintain a simmer. Cover and simmer for 20 minutes until carrots are tender.
- Cook tortellini and cheese: Add the cheese tortellini and grated parmesan cheese to the pot. Bring to a boil and cook for 5 minutes until tortellini are tender and cooked through.
- Finish with cream and kale: Gently stir in the heavy cream and chopped kale. Allow the kale to wilt slightly in the hot soup without overcooking. Serve hot, optionally topped with additional freshly grated parmesan and a light drizzle of olive oil.
Notes
- This soup can be made with either vegetable or chicken broth depending on preference.
- For a vegetarian version, ensure the broth is vegetable-based and use vegetarian-friendly tortellini.
- Adjust seasoning with salt and pepper to your taste after cooking.
- To make it dairy-free, substitute heavy cream and parmesan with plant-based alternatives.
- Leftovers store well in the fridge for up to 3 days and reheat nicely on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 944 kcal
- Sugar: 18 g
- Sodium: 1100 mg
- Fat: 43 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 101 g
- Fiber: 13 g
- Protein: 37 g
- Cholesterol: 109 mg
