Warm up your kitchen with this vibrant, hearty, and veggie-packed tortellini soup. It’s perfect for cozy nights or a comforting lunch, with layers of flavor from wholesome vegetables, rich marinara sauce, and cheesy tortellini. The recipe is flexible enough to accommodate kale or spinach and is easily customizable to your taste.
Ingredients:
- 2 tablespoons olive oil
- 1½ cups chopped onion (approx. 1 medium onion)
- 3 large carrots, peeled and diced
- 2 ribs celery, diced (or 1 fennel bulb, chopped)
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 3 cloves garlic, minced
- 1 bunch lacinato (dino) kale, center rib removed and leaves chopped (or 5 oz baby spinach)
- 1½ cups jarred marinara or other tomato-based pasta sauce
- 14 ounces canned white beans (cannellini, great northern, or navy), drained and rinsed (approx. 2 cups)
- 6-8 cups low-sodium vegetable broth
- 9 ounce package cheese tortellini
- ¼ cup grated parmesan cheese, plus more for serving (optional)
Directions:
- Prepare the base: Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add the onion, carrot, and celery. Stir occasionally until the onions become lightly browned, around 4-5 minutes.
- Season: Add salt, pepper, oregano, and garlic. Stir frequently for about a minute to release the aromatic flavors.
- Build flavor: Stir in the kale, marinara sauce, beans, and 6 cups of vegetable broth. Bring to a simmer and cook for about 15 minutes to soften the vegetables.
- Note: If using spinach, hold off until step 6.
- Add tortellini: For immediate serving, add uncooked tortellini directly to the soup. Simmer it for one minute less than the package instructions to maintain the perfect al dente texture.
- Planning to serve later? Cook the tortellini separately, drain, and add to the soup before serving.
- Adjust consistency: If the soup needs more liquid, add extra broth. Stir in spinach at this point if using, and let it wilt.
- Finish with cheese: Stir in parmesan cheese. Adjust seasoning with salt and pepper to taste, and garnish with extra cheese when serving.
Nutrition Information:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories: 320 kcal per serving
- Servings: 6
Conclusion:
This soup is a perfect blend of textures and flavors, providing a satisfying meal with its nourishing mix of fresh vegetables, hearty beans, and tender tortellini. With parmesan cheese as the finishing touch, this comforting dish is sure to become a family favorite! Enjoy!
Veggie-Loaded Tortellini Soup
- Total Time: 35 minutes
- Yield: 6 1x
Description
A warm, inviting bowl of Veggie-Loaded Tortellini Soup captures the essence of rustic, home-cooked meals. Each spoonful is packed with the vibrant colors of garden-fresh vegetables and creamy, cheese-filled tortellini, making it not just a meal but a visual feast as well. This soup blends the earthy flavors of kale or spinach with the rich, tomatoey depth of marinara, topped with a sprinkle of Parmesan for a comforting finish.
Ingredients
2 Tablespoons olive oil
1½ cups chopped onion (about 1 medium onion)
3 large carrots, peeled and diced
2 ribs celery, diced or 1 fennel bulb, chopped
1½ teaspoons kosher salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
3 cloves garlic, minced
1 bunch lacinato (dino) kale, center rib removed and leaves chopped or 5 oz baby spinach
1½ cups jarred marinara or other tomato-based pasta sauce
14 ounces canned white beans (cannellini, great northern, or navy), drained and rinsed (about 2 cups)
6–8 cups low-sodium vegetable broth
9 ounce package cheese tortellini
¼ cup grated parmesan cheese, plus more for serving (optional)
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the onion, carrot, and celery and cook, stirring occasionally, until the onions are lightly browned, about 4 to 5 minutes.
Stir in the salt, pepper, oregano, and garlic. Cook for a minute, stirring frequently.
Stir in the kale, marinara sauce, beans, and 6 cups of the vegetable broth. Bring to a simmer and cook for 15 minutes to soften the vegetables.
If using spinach as your greens, wait until step 6 to add to the soup.
Add the uncooked tortellini to the pot and simmer for 1 minute less than instructed on the package if serving immediately.
For later serving, boil the tortellini separately, drain, and add to the soup before serving.
Adjust the soup volume with additional broth as needed. Stir in spinach now if using and allow to wilt.
Stir in the parmesan cheese, adjust seasoning, and serve garnished with extra cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 320