Description
A hearty and comforting one pot vegetable tortellini soup packed with fresh vegetables, tender cheese tortellini, and a creamy broth, perfect for a nourishing meal any day.
Ingredients
Scale
Vegetables and 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 and 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
- 1 1/2 lb cheese tortellini
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 3 handfuls kale, chopped
Instructions
- Saute Vegetables: In a large pot, heat olive oil over high heat. Once hot, add diced carrots and onion and sauté for 3 minutes until they begin to soften.
- Add Mushrooms and Celery: Stir in the diced mushrooms and celery, sauté all together for a few more minutes to develop flavor.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Season and Coat: Add paprika, Italian herb seasoning, salt and pepper to taste, and tomato paste. Stir thoroughly to coat all the vegetables evenly with the spices and paste.
- Add Wine and Broth: Pour in the dry white wine and low sodium broth. Bring the liquid to a boil. Once boiling, reduce heat to a simmer and cover. Let it simmer for 20 minutes or until the carrots are tender.
- Add Tortellini and Parmesan: Add the cheese tortellini and grated parmesan cheese to the pot, returning the soup to a boil. Cook for 5 minutes until the tortellini are tender.
- Finish with Cream and Kale: Stir in the heavy cream and chopped kale gently to combine. Allow the kale to wilt in the hot soup.
- Optional Toppings and Serve: Optionally top with freshly grated parmesan cheese and a drizzle of olive oil before serving. Enjoy warm!
Notes
- This soup is perfect for a cozy meal that nourishes and comforts.
- You can substitute chicken broth with vegetable broth to keep it vegetarian.
- Use fresh kale for best texture; spinach can be a quick substitute.
- Adjust salt and pepper to your preference, especially if using salted broth.
- For a lighter version, replace heavy cream with half-and-half or coconut milk.
- White wine adds depth but can be omitted or replaced with extra broth if preferred.
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
