Tortellini Vegetable Soup
Tortellini Vegetable Soup is a soul soothing, flavourful potage brimming with pasta and vegetables and easy enough for a busy weeknight.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 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 cans diced 14.5 ounce, 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
Additional for serving:
- 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.