Creamy Vegetable Tortellini Soup Recipe Is a One-Pot Wonder Full of Nutrition by Jan Mostrom

My sweet vegetarian family are in town for the holidays, so I’m cooking dishes to nourish us all. Last night I made this wonderful one-pot vegetable tortellini soup recipe with an amazing focaccia bread and everyone enjoyed it.

The pasta and vegetable soup recipe comes together so easily, the clean up is minimal and you are free to get all your holiday chores done and spend more time with your loved ones. To make this creamy tortellini soup recipe you will need the following vegetarian ingredients: olive oil, onion, carrots, celery, mushrooms, garlic, ground paprika, Italian seasoning, salt, black pepper, tomato paste, vegetable or chicken broth, tortellini, Parmesan cheese, heavy cream or half and half, kale or spinach, and optional white wine.

Not only is this vegetable soup delicious, you also get the health benefits of kale and the health benefits of mushrooms, which may reduce your risk of cancer.

Serve this creamy vegetable soup for lunch or dinner with your favorite side dishes. We always like bread with our soup, but you could also serve it with a salad.

Cuisine: Italian / American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8

Ingredients

• 4 tablespoons olive oil
• 1 medium onion, diced
• 4 medium carrots, diced
• 12 ounces mushrooms, diced
• 4 celery stalks, sliced
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1 tablespoon Italian seasoning
• salt and black pepper, to taste
• 2 tablespoons tomato paste
• 1/2 cup dry white wine (optional)
• 7 cups low-sodium vegetable broth or chicken broth
• 20 ounces cheese tortellini
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream or half and half
• 3 ounces kale or baby spinach, chopped

Recipe Notes

• You could use whatever type of tortellini you like. Tortellini comes with all sorts of fillings, from chicken to spinach to mushroom to beef.

• Store the soup in an airtight container in the fridge. Reheat in the microwave.

Here's how to make it:

1. Prep your vegetables.
   
2. Place a large stock pot with the olive oil on the stove on high heat. Add the carrots and onions and cook for 3 minutes.
   
3. Add the mushrooms and celery. Stir and sauté for another 3 minutes.
   
   
4. Add the garlic and stir for 30 seconds.
   
5. Turn the heat down to medium and add Italian spices, a good pinch of salt and pepper (remember you can always add more later) and the tomato paste. Stir.
   
6. Add the broth and optional wine. Bring to a boil on high heat. When the soup begins to boil reduce heat to simmer, cover and cook for 20 minutes or until the carrots are tender but not overly soft.
   
7. Gently add tortellini and Parmesan and stir occasionally for 5 minutes.
   
   
8. Stir in the cream or half and half and the kale or spinach.
   
9. Serve in soup bowls with your favorite bread and optional drizzle of olive oil and fresh Parmesan.
   

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