Description
This One Pot Vegetable Tortellini Soup is a hearty and comforting dish packed with fresh vegetables, tender cheese tortellini, and a creamy broth. Featuring a medley of sautéed carrots, onions, mushrooms, and celery, seasoned with Italian herbs and paprika, then simmered in vegetable broth and enriched with parmesan and heavy cream, it’s perfect for a cozy family meal.
Ingredients
Scale
Vegetables & Aromatics
- 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
Seasonings & Liquids
- 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 and Sauté Vegetables: In a large pot, heat the olive oil over high heat until hot. Add the diced carrots and onion; sauté for 3 minutes. Then add mushrooms and celery, and continue sautéing for a few more minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Add Seasonings and Tomato Paste: Stir in paprika, Italian herb seasoning, salt, pepper, and tomato paste, coating all the vegetables evenly. Pour in the white wine and let it simmer briefly before adding the broth.
- Simmer the Soup: Add the vegetable or chicken broth and bring the mixture to a boil. Reduce heat to a simmer, cover the pot, and cook for 20 minutes or until the carrots are tender.
- Cook Tortellini and Cheese: Add the cheese tortellini and grated parmesan cheese to the pot. Bring the soup back to a boil and cook for 5 minutes until the tortellini are tender and cooked through.
- Finish with Cream and Kale: Gently stir in the heavy cream and chopped kale. Allow the kale to wilt softly without overcooking. Adjust seasoning if necessary.
- Serve: Optionally top with extra grated parmesan and a drizzle of olive oil for added richness before serving hot.
Notes
- This soup is perfect as a one-pot meal that is wholesome and satisfying for the whole family.
- You can substitute the white wine with additional broth or water if preferred.
- Use gluten-free tortellini to make this recipe gluten free if needed.
- For a lighter version, use half-and-half instead of heavy cream or omit entirely.
- Fresh kale adds a nice texture and nutrition, but spinach or Swiss chard can be swapped in.
- To make it vegetarian, use vegetable broth instead of chicken broth.
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
