What vegetables for tortellini soup?

Classic choices include carrots, celery, onions, green beans, and spinach. These vegetables hold their shape well during cooking and blend harmoniously with cheese tortellini. You can also experiment with zucchini, corn, or bell peppers to add variety. The key is using a mix of textures—firm, leafy, and slightly sweet—to create depth in each bite.

How long can you keep tortellini soup?

You can store tortellini soup in the refrigerator for up to four days in an airtight container. To maintain the best texture, store the tortellini separately if possible and combine it with the broth when reheating. For longer storage, freeze the broth and vegetables without the tortellini, then add fresh pasta when reheating.

What do you eat with tortellini soup?

Tortellini soup pairs well with crusty bread, garlic knots, or a light arugula salad with citrus dressing. These sides balance the richness of the creamy broth and enhance the overall meal. You can also serve it with a simple antipasto plate if you’re entertaining guests or turning the soup into a multi-course dinner.

How to make vegetable soup interesting?

Boost your soup’s flavor by layering seasonings, using a splash of cream, or adding fresh herbs like basil or parsley at the end. Incorporate cheesy tortellini or swap in different grains like barley for variation. Toppings such as Parmesan, red pepper flakes, or a drizzle of good olive oil can transform your bowl from basic to unforgettable.

Vegetable Tortellini Soup: Cozy, Flavor‑Packed Comfort in a Bowl

Description

Vegetable Tortellini Soup delivers creamy, veggie‑rich comfort in minutes — easy, wholesome, and perfect for weeknight dinners.

Ingredients

2 tablespoons olive oil
1 large onion, chopped
4 medium carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 cups green beans, trimmed and halved
1 tablespoon Italian seasoning
1 teaspoon sweet paprika
Salt and black pepper, to taste
2 tablespoons tomato paste
8 cups low-sodium vegetable broth
1 pound cheese tortellini
½ cup grated Parmesan cheese
½ cup heavy cream
2 cups fresh spinach, roughly chopped

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Instructions

Heat olive oil in a large pot over medium-high heat. Add chopped onion, carrots, and celery. Sauté for about 3 minutes until vegetables begin to soften.
Stir in garlic and cook for about 30 seconds until fragrant.
Add green beans, Italian seasoning, paprika, salt, pepper, and tomato paste. Mix well.
Pour in vegetable broth and bring to a boil. Cover, reduce heat, and simmer for 10 minutes until carrots are tender.
Stir in the cheese tortellini and grated Parmesan. Cook for about 5 minutes, until the tortellini are tender.
Add heavy cream and chopped spinach. Stir and cook for 1 more minute until spinach wilts. Remove from heat.
Serve hot, optionally topped with extra Parmesan.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Italian-American