Description
This Veggie Tortellini Soup is a dreamy one-pot meal made with a parmesan-infused broth, tortellini, and plenty of vegetables. Creamy, comforting, and ready in just 30 minutes, it’s the perfect cozy soup for any night of the week.
Ingredients
- 9 oz fresh or frozen tortellini
- 1 1/2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 parmesan rind
- 1 1/2 tbsp tomato paste
- 2 cups kale, chopped
- 2 cups carrots, sliced
- 32 oz vegetable broth
- 28 oz diced tomatoes
- 1 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh cilantro
- 1 lemon, juiced
Instructions
1. Heat oil in a large dutch oven. Add onion, garlic, and parmesan rind. Sauté until translucent, about 3–4 minutes.
2. Add in carrots along with tomato paste, oregano, red pepper flakes, salt, and pepper. Sauté for another 3–4 minutes.
3. Stir in diced tomatoes and vegetable broth. Cover and let it simmer until thickened and reduced, about 6–8 minutes.
4. Add in tortellini and kale. Stir and cover. Cook on low for 3–4 minutes.
5. Remove from heat and stir in lemon juice, fresh cilantro, and grated parmesan cheese if desired.
6. Adjust seasoning to taste and serve warm.
Notes
To avoid mushy pasta, store tortellini separately from the soup if saving leftovers.
Store both soup and pasta in airtight containers in the fridge for 3 to 4 days.
Use fresh tortellini for quicker cooking or frozen tortellini for a heartier bite.