The perfect bowl of comfort, this vegetarian tortellini soup is absolutely jam-packed with vegetables and a hearty broth. Great for a midweek meal when the weather is cold outside and you want something simple but delicious.
Vegetarian Tortellini Soup
I picked this recipe up from a lovely lady called Sarah who runs the Kindness Campaign in Sacramento California. She has given me permission to share.
Sarah uses this campaign as a resource to help lift up the community, and it certainly serves its purpose!
This soup is a bowl of love and comfort in and of itself.
It nourishes the body and soul, and should be on the top of your list of soups to serve your family and friends in times of need.
Loaded with veggies, this is a big bowl of goodness you need to add to your regular rotation.
It also comes together easily, so makes a perfect meal for a busy day.
You will need:
- brown onion;
- chicken or vegetable broth: I tend to have homemade broth on hand, but you can always sub in some powdered stock or prepared boullion;
- chopped spinach or kale: you can also sub in some baby spinach for quicker prep time;
- corn: I use canned corn in this recipe, but you can add fresh forn kernals if you prefer;
- diced tomatoes: check the salt content if you are buying canned tomatoes, but feel free to use fresh tomatoes if prefered;
- tortellini: this can be bought fresh from the cold section of your local grocery store, but be sure to check the ingredients. If you want to keep this vegetarian then you will want to buy a vegetarian version;
- rosemary: I use fresh, but if you would prefer to use dried you will need to reduce the amount used (see recipe notes for amounts);
- thyme: I use fresh, but if you would prefer to use dried you will need to reduce the amount used (see recipe notes for amounts);
- oregano: I use fresh, but if you would prefer to use dried you will need to reduce the amount used (see recipe notes for amounts);
A slightly long list, but all simple, easy-to-find ingredients.
Tips Tricks and Substitutions
This recipe should be used as a guide only as it is super versatile.
Feel free to sub in whatever leftover veggies you have in the fridge that needs to be used up.
Why not try:
- roasted red peppers;
- add some cream at the end to make it creamy;
- add some fresh basil;
- if you don't need to keep it vegetarian then add some sausage, shredded cooked chicken or leftover rotisserie chicken;
- add some diced fennel;
- add a splash of balsamic vinegar;
- add a dollop of Quick Kale Walnut Pesto with Sunflower Seeds and stir through before serving
Use your imagination and make it your own depending on your and your family's preferences.
'The most important ingredient you should never leave out of this tortellini soup is love. Think about who you are cooking for, I always do. And maybe my clients and friends are sentimental. But EVERY TIME I serve this soup I get a message thanking me and admitting that they can tell I made it with love. And they are right'.
- Sarah's Kindness Campaign
Vegetarian Tortellini Soup
- 4 carrots
- 1 onion
- 4 stalks celery
- 1 stalk leek
- 8 cups homemade chicken or vegetable broth sub with store bought
- 2 cup chopped spinach or kale
- 1 can organic corn
- 1 can diced tomatoes
- 1 bag of tortellini look for a version with only a handful of ingredients
- 1 tablespoon each of rosemary thyme and oregano
- parmesan to serve
- Heat 2 tablespoon cooking oil (or butter) of choice in a large pot. Add in the carrots, onion, celery and leeks and coat in the oil. Sauté the vegetables until you really smell them before you stir them. You want them to burn/blacken just a little. This can take about 15 minutes
- Once the vegetables have caramelized (burned) sufficiently, add in the stock
- Pop in the spinach/kale, corn, and tomatoes and give it a good stir
- Next, add the tortellini and herbs and let simmer until the tortellini has cooked through, about 15 minutes
- Serve with a sprinkle of parmesan, some parsley and crunchy bread
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.