Description
A comforting, vegetable-packed tortellini soup simmered in a savory tomato broth with fresh herbs and tender greens. Quick to prepare and perfect for weeknights, this one-pot meal is satisfying yet light.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, chopped
- 1 zucchini, chopped (optional)
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes, with juices
- 4 cups vegetable broth (low sodium preferred)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 9 oz refrigerated cheese tortellini (or frozen)
- 2 cups fresh baby spinach or chopped kale
- 1/4 cup fresh parsley, chopped
- Freshly grated Parmesan cheese, for garnish (optional)
- Juice of 1/2 lemon (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until translucent.
- Add garlic, carrots, celery, and zucchini (if using). Sauté 4–5 minutes until slightly softened.
- Stir in red bell pepper and cook 2 minutes.
- Add diced tomatoes with juices and vegetable broth. Season with Italian seasoning, red pepper flakes, salt, and pepper. Bring to a boil, then reduce to a simmer for 10–12 minutes until vegetables are tender.
- Add tortellini and cook according to package instructions until tender.
- Stir in spinach or kale and cook just until wilted.
- Finish with parsley and lemon juice. Adjust seasoning and serve with Parmesan if desired.
Notes
- Do not overcook tortellini; they should be tender but not mushy.
- If soup thickens after storage, add broth when reheating.
- For deeper flavor, let the soup simmer a few extra minutes before adding tortellini.
- Taste before serving and balance with extra lemon juice if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup