Description
This One Pot Vegetable Tortellini Soup is a hearty, flavorful, and cozy dish that combines tender vegetables, cheese tortellini, and a creamy broth infused with Italian herbs and spices. It's perfect for a comforting meal that nourishes and delights with minimal cleanup.
Ingredients
Scale
Soup Base
- 1/4 cup olive oil
- 1 medium sweet onion, diced
- 4 medium carrots, diced
- 12 oz mushrooms, diced
- 4 celery ribs, diced
- 4 cloves garlic, minced
- 1 tsp paprika
- 1 tbsp Italian herb seasoning
- Salt and pepper, to taste
- 2 tbsp tomato paste
- 1/2 cup dry white wine
- 7 cups low sodium vegetable or chicken broth
Main Ingredients
- 1½ lb cheese tortellini
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 3 handfuls kale, chopped
Instructions
- Heat the Oil and Sauté Vegetables: In a large pot, heat 1/4 cup olive oil over high heat. Once hot, add diced carrots and onion and sauté for 3 minutes until they start to soften.
- Add Mushrooms and Celery: Incorporate the diced mushrooms and celery into the pot, mixing to combine. Continue sautéing the vegetables for several more minutes until tender.
- Stir in Garlic: Add the minced garlic and sauté briefly for 30 seconds until fragrant, taking care not to burn it.
- Add Seasonings and Tomato Paste: Sprinkle in 1 teaspoon paprika, 1 tablespoon Italian herb seasoning, and salt and pepper to taste. Stir in 2 tablespoons tomato paste thoroughly to coat all the vegetables evenly.
- Deglaze with Wine and Add Broth: Pour in 1/2 cup dry white wine to deglaze the pot, scraping any browned bits from the bottom. Then add 7 cups low sodium vegetable or chicken broth and bring the mixture to a boil.
- Simmer the Soup: Reduce heat, cover the pot, and simmer for 20 minutes, or until the carrots are tender and flavors meld.
- Add Tortellini and Parmesan: Stir in 1½ pounds cheese tortellini and 1/2 cup grated parmesan cheese. Bring the soup back to a boil and cook for 5 minutes until the tortellini are cooked through.
- Finish with Cream and Kale: Gently stir in 1/2 cup heavy cream and 3 handfuls of chopped kale. Allow the kale to wilt slightly before serving.
- Serve and Garnish: Optionally top with freshly grated parmesan cheese and a light drizzle of olive oil for extra flavor. Enjoy your warm, comforting soup!
Notes
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- Feel free to add other vegetables like spinach or zucchini based on preference.
- If you prefer a spicier soup, add a pinch of crushed red pepper flakes when adding the paprika.
- Leftovers keep well refrigerated for up to 3 days and taste even better after the flavors meld overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 944 kcal
- Sugar: 18 g
- Sodium: 1100 mg
- Fat: 43 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 101 g
- Fiber: 13 g
- Protein: 37 g
- Cholesterol: 109 mg
