Vegetarian Tortellini Soup
This vegetarian tortellini soup is simple, hearty, cozy, and comforting. A pot of this is ready in only 45 minutes!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 4 sticks celery chopped
- 2 large carrots sliced
- 3-4 cloves garlic minced
- 4 cups vegetable broth
- 1 (28 fluid ounce) can diced or crushed tomatoes with juices
- 1 (12 ounce) can corn drained
- 4 dashes Italian seasoning
- 1 (21 ounce) package cheese tortellini
- Splash of cream (optional)
- Salt & pepper to taste
Instructions
- Prep your onion, celery, and carrots.
- Add the oil to a large pot on medium-high heat. Sauté the onion for 5 minutes, stirring occasionally.
- Add the celery and carrots and sauté for another 5 minutes.
- Stir in the garlic and cook for about 30 seconds, or until fragrant. Add the veg broth, diced tomatoes, corn, and Italian seasoning. Increase heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover with lid slightly ajar, and simmer for 15 minutes (veggies should be almost cooked).
- Increase heat to medium and add the tortellini to the soup. Cook for an additional 10 minutes.
- Season with salt & pepper as needed, and add the cream if using (I added about 1/4 cup) and serve immediately.
Notes
- The pasta will soak up a lot of the liquid if you don't eat this soup right away, so keep that in mind if you need to reheat it (add more water or veg broth as needed).
- Serves 4-6.
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