Vegetarian Tortellini Soup
The ultimate in comfort food, this delicious soup is loaded with all of your favourite vegetables. The perfect dish when you need a pick me up.
Servings: 8 serves
Calories: 186kcal
Ingredients
- 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
- grated parmesan to serve
Instructions
- Heat 2 tablespoons 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 minutes4 carrots, 1 onion, 4 stalks celery, 1 stalk leek
- Once the vegetables have caramelized (burned) sufficiently, add in the stock8 cups homemade chicken or vegetable broth
- Pop in the spinach/kale, corn, and tomatoes and give it a good stir2 cup chopped spinach or kale, 1 can organic corn, 1 can diced tomatoes
- Next, add the tortellini and herbs and let simmer until the tortellini has cooked through, about 15 minutes1 bag of tortellini, 1 tablespoon each of rosemary
- Serve with a sprinkle of parmesan, some parsley and crunchy breadgrated parmesan to serve
Notes
Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
I do not recommend freezing leftovers as the tortellini will likely become mushy when thawed.
Substitutions
This soup is super versatile, so feel free to sub in whatever veggies you have that would work well.
Try adding some cream, a swirl of pesto or some chopped bell peppers to change things up.
Nutrition
Calories: 186kcal | Carbohydrates: 33.4g | Protein: 8g | Fat: 3.5g | Saturated Fat: 1.6g | Cholesterol: 155mg | Sodium: 344mg | Fiber: 3.9g | Sugar: 7.5g