There is no substitute for the soul soothing power of a bowl of hot soup on a cold evening. Should that soup happen to be Tortellini Vegetable Soup, brimming with pasta and vegetables, you’re looking at even better prospects for a happy night. It doesn’t hurt that Tortellini Vegetable soup is made with ingredients that you can keep on hand most of the time, meaning there’s no need to face the crush of people flooding the grocery store after work hours. Happily, it is also about as easy as soup gets and comes together in half an hour or so.
Tortellini Vegetable Soup is some serious sustenance with some helpful customization options. I prefer to make it with the dried Porcini Mushroom Tortellini available at Aldi. To say that I love that stuff is an understatement of epic proportions. The earthy mushroom filling is the perfect addition to vegetable soup in my mind. If mushrooms don’t ding your chimes, you can add meat, cheese, or whatever frozen, fresh, or dried tortellini makes you smile. Add a salad and some garlic bread and you’ll be happy AND full. I did tell you that Tortellini Vegetable Soup was easy right?
When I say it’s easy, I mean it.
- Tortellini Vegetable Soup is easily modified to be vegetarian or even vegan. Simply use vegetable stock in place of the chicken stock and make sure you use a vegetable filled tortellini or a vegan friendly one. Clearly, you won’t top it with cheese, but omission is the easiest modification of all, isn’t it?
- Feel free to add more fabulous vegetables to the mix. When I can find good, small zucchini, I like to cut them into 1/2-inch pieces and add them into the Tortellini Vegetable Soup. A handful or two of kale or spinach leaves make a nice addition, too. The idea is to use what you have!
- Speaking of modifications, you can opt to make a brothier Tortellini Vegetable Soup by reducing the amount of tortellini you add by half. That will leave more broth for sipping as there are fewer tortellini to soak it up.
- You can make the broth and vegetable portion of the Tortellini Vegetable Soup up to 3 days before adding the tortellini. In fact, the flavours improve if you prepare the base and let it sit. After the vegetables are tender, transfer to an airtight container and refrigerate until 30 minutes before you’d like to serve. Return to a pan and bring back to a boil, add the tortellini, and simmer just until the tortellini is al dente.
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Tortellini Vegetable Soup is a soul soothing, flavourful potage brimming with pasta and vegetables and easy enough for a busy weeknight.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1/4 cup olive oil
- 2 carrots, peeled, quartered lengthwise, then chopped crosswise
- 2 ribs of celery (including some leaves if you have them), halved lengthwise, then chopped crosswise
- 2 onions, peeled, trimmed, and diced
- 2 teaspoons kosher salt
- 6 cloves garlic, peeled and thinly sliced
- 2 (14.5 ounce) cans diced, fire roasted tomatoes
- 6 cups chicken stock or vegetable stock
- 3 stems fresh parsley
- 1 stem fresh basil
- 2 teaspoons dried thyme
- 1 bay leaf
- 16 ounces dried tortellini (mushroom, cheese, or meat)
- 4 to 5 fresh basil leaves
- 1/4 cup fresh parsley leaves
- freshly grated Parmesan, Romano, or Grana Padano cheese
- Drizzle the olive oil into a large soup pot or braiser over medium heat. When the oil is shimmery, add the carrots, celery, and onions. Sprinkle the salt over the top and stir well. Drop the heat to low, and sweat the vegetables, stirring frequently, until the onions are translucent and the celery and carrots are beginning to soften, about 7 to 8 minutes. Add the garlic and stir. Cook until the garlic is fragrant, about 1 minute.
- Stir in the tomatoes, chicken or vegetable stock, stems of parsley and basil, dried thyme, and bay leaf. Bring to a boil, put the lid on the pot, lower the heat and simmer for 20 minutes. At this point, you can transfer to a container and refrigerate the base for up to 3 days, or freeze for up to 3 months, or you can stir in the tortellini and cook just long enough for the pasta to become al dente. Remove and discard the bay leaf, and parsley and basil stems. Tear the additional fresh basil and parsley over the soup and stir in to distribute. Scoop the soup into serving bowls and grate cheese over the top just before serving.