Soup season isn't just a date on the calendar; it's a delightful atmosphere. It's about snuggling under soft blankets, lighting seasonal candles, and savoring the cozy vibes of fall. Today, let's whip up a favorite: a delicious tortellini soup.
Though I enjoy soup, I often pair it with crusty bread and a fresh salad or enjoy it as a snack from my favorite mug. This tortellini soup, however, is a complete meal that embodies the comfort we seek during these cooler months.
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Ingredients for Tortellini Soup
Onions, carrots, and celery. Known as mirepoix, this vegetable mix forms the flavor foundation for many soups and sauces. I like to cook the onions until they're golden before adding the others for deeper flavor.
Garlic. Trust your instincts when measuring garlic.
Oregano and thyme. Fresh herbs are much more flavorful, but dried ones work fine too. These herbs bring warmth and depth to the soup.
Fire-roasted tomatoes. These add a smoky kick and enhance the soup's richness, making it taste like it's been simmering for hours.
Vegetable broth. Use your favorite store-bought broth for convenience.
Cannellini beans. For added heartiness, I like to include white beans. Cannellini, great northern, or chickpeas all work well.
Roasted red peppers. Instead of cream, I blend in roasted red peppers for a creamy texture. This tip comes from a great source—blending them with some white beans creates delicious creaminess without being too heavy.
Lacinato kale. Toss in some chopped kale towards the end for a healthy boost.
Tortellini. Whether fresh or packaged, tortellini is a fantastic addition that makes this soup filling. Choose cheese, spinach, or your favorite filling.
Customization and Serving Tips
This soup is wonderfully versatile. If you prep your ingredients in advance, it's a breeze to throw everything into one pot.
Although it's vegetarian, feel free to add or substitute any veggies you enjoy. I've included peas or zucchini, and you can easily incorporate sausage or meat-filled tortellini for an extra protein boost. For enhanced flavor, try using bone or chicken broth.
While the soup stands well on its own, serving it with a crusty baguette to soak up the broth and a fresh salad is delightful. Don't forget a sprinkle of parmesan on top for an extra touch of flavor.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator.
Be aware that the broth may thicken when chilled. To restore its soupy consistency, reheat on the stove or in the microwave, adding extra broth as needed.
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Description
This hearty vegetarian soup is rich and creamy. It's a quick weeknight meal that's easy to prepare.
Ingredients
- 3 tablespoons olive oil
- 1/2 large yellow onion, diced
- 1 large carrot, chopped
- 3 stalks of celery, chopped
- 2–3 stems of fresh thyme, leaves removed
- 1 teaspoon oregano, chopped
- 3–4 cloves of garlic, chopped
- 1 can fire-roasted tomatoes
- 1 tablespoon soy sauce
- 1 32-ounce carton vegetable broth
- 1 can cannellini beans, 1/4 cup reserved
- 2 roasted red peppers
- 3 cups pre-packaged tortellini
- 1–2 cups chopped kale
- Salt and pepper to taste
- 1 cup shaved parmesan for garnish
- Juice of 1/2 a lemon + more to finish
Instructions
- In a large pot, heat olive oil over medium heat. Add onions with a pinch of salt and pepper, cooking until slightly golden.
- Add carrots, celery, thyme, and oregano. Stir and cook until veggies start to soften.
- Mix in garlic and fire-roasted tomatoes along with soy sauce. Cook for a few minutes to blend flavors.
- Pour in the broth and let it come to a simmer.
- In the meantime, blend red peppers and ¼ cup of the beans until smooth. Add this mixture to the pot.
- Bring to a boil, then add the remaining beans and tortellini. Cook according to package instructions until tortellini is tender.
- Remove from heat and stir in kale. Adjust seasoning with salt and pepper. Squeeze in fresh lemon juice to taste.
- Serve hot topped with parmesan cheese. Enjoy!
- Prep Time: 15
- Cook Time: 30
