A beautiful meatless vegetable soup
This simple Vegetable Tortellini Soup is a fantastic recipe for a light vegetarian meal during the week. These are the top reasons why we love it:
- one-pot meal prepared in a little over half an hour
- delightful vegetable soup packed with carrots, tomato, chickpeas, and white beans
- a simple family meal for kids and adults
- feel free to use your favorite tortellini
- you can easily store any leftovers in the fridge and reheat it the next day
How to make Vegetable Tortellini Soup my own
For this Vegetable Tortellini Soup, we used tortellini with basil pesto, but cheese tortellini or ricotta tortellini would work great too.
Optionally add:
- spinach: add 1/2 cup (100g) of spinach at the last minute of cooking for some extra greens
- kale or cavolo nero (black kale): add a bunch of kale at the same time as adding chickpeas
- Shredded chicken: if you want to add extra protein to the dish, adding shredded chicken is a great choice. You can use store-bought or use our recipe to make it.
- a teaspoon of ricotta cheese: add to the soup right before serving
We used terrific Kotanyi spices (in a mill) for this recipe. We love working with them because the quality of their herbs never disappoints. In this recipe, we used their salt and pepper.
Storing
Feel free to store any Vegetable Tortellini Soup leftovers in an airtight container in the fridge for up to 2 days. Before serving, reheat in a microwave or a pot on the stove.
Try these delicious vegetarian recipes too
- Sataraš (Balkan Vegetable Stew)
- Vegetarian Minestrone Soup with Pasta
- Vegetarian Shepherd's Pie
- Grilled Eggplant Mozzarella Cheese and Tomato Sauce
- Easy Vegetable Samosa
METHOD
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make the soup
Add olive oil to a pot and place over medium heat. Add diced onion, flour, and sugar. Cook for 5 minutes, stirring occasionally. Add the minced garlic and carrots. Saute for 5 minutes. Add the tomato passata, water (or vegetable broth), thyme, oregano, and season with salt and pepper. Cover the pot with a lid and leave to simmer for 15 minutes.
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add the legumes
Add cooked and drained chickpeas, cooked and drained white beans, and tortellini to the pot. Bring to a boil, then cook for 5 minutes or until the tortellini cook.
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serve
Before serving, season the soup with salt and pepper to taste. Divide between four plates and sprinkle with chopped parsley. Optionally add a drizzle of olive oil and some shredded parmesan cheese on top or a teaspoon of ricotta cheese.
