One Pot Vegetable Tortellini Soup
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This soup is the gift that keeps on giving. Its vegetarian and super satisfying nonetheless. The perfect way to use up your veggies and that frozen tortellini. If you don’t like kale, feel free to sub in baby spinach or roughly chopped Swiss chard in its place. You can use milk in place of the heavy cream or just leave it out and it will still taste great! You can also use gnocchi instead of the tortellini or any medium to small sized pasta.
If you like this soup recipe then you will LOVE my BEST TORTELLINI SOUP (with sausage) or my TORTELLINI AVGOLEMONO SOUP or my EASY CHICKEN VEGETABLE SOUP!
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One Pot Vegetable Tortellini Soup
Ingredients
- 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 tbs Italian herb seasoning
- salt and pepper to taste
- 2 tbs tomato paste
- 1/2 cup dry white wine
- 7 cups low sodium vegetable or chicken broth
- 1½ lb cheese tortellini
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 3 handfuls kale, chopped
Instructions
- In a large pot, heat your oil on high. Once hot, add in the carrots and onion to saute for 3 minutes. Add in the mushrooms and celery and mix to combine and saute all for another few minutes. Next stir in the garlic for 30 seconds.
- Add in the paprika, Italian herb seasonings, salt and pepper to taste and tomato paste and stir to coat all. Next add in the wine and broth and bring to a boil. Simmer covered for 20 minutes or until the carrots are tender.
- Add in the tortellini and grated parmesan and boil for 5 minutes. Lastly stir in the heavy cream and kale – gently.
- Optional: Top with freshly grated parmesan, a light drizzle of olive oil and enjoy!
This recipe has quickly become a family fav, Sooo good🙌🏾! I have been making this without the mushrooms and fresh carrots using a small portion of frozen mixed veggies that has carrots included and sub the fresh celery for dried celery flakes. I’ve also successfully used pink Moscato for the white wine, evaporated milk or coconut milk in place of the heavy cream (because it’s what I had on hand), and whatever pasta is in my pantry at the time and every time this soup is doggone delicious! Thank you so much Hungry Happens for such a wonderful recipe that is absolutely a keeper for me!
Hi Jazz, Glad the soup was enjoyed and I thank you for taking the time to come back and leave your feedback. Super helpful for eveyrone!
Delicious! Followed exactly but made the mistake of too much tortellini which sucked up all the yummy broth. Still made a delicious pasta.