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Creamy Vegetarian Tortellini Soup

4

10 min

Creamy Vegetarian Tortellini Soup

Creamy Vegetarian Tortellini Soup Photo 1

Time

10 min

Serving

4 persons

Calories

436

Rating

4.00★ (1)

Cuisine

French
Author: Victoria Buriak
This tortellini soup is vegetarian but packs a lot of flavor and you may not even miss the meat. Pair with crusty French bread.

Ingredients

  • olive oil: 1 Tbsp
  • onion: 1 piece (chopped)
  • garlic: 3 clove (minced)
  • tomatoes: 1 can (14.5 ounce can, divided, diced)
  • italian seasoning: 0.5 tsp
  • granulated garlic: 0.25 tsp
  • onion powder: 0.25 tsp
  • salt: 0.25 tsp
  • black pepper: 0.125 tsp (freshly ground)
  • ½ cups vegetable broth: 2 piece
  • zucchini, quartered and: 1 piece (sliced)
  • cheese tortellini: 1 pack (9 ounce pack)
  • heavy whipping cream: 0.5 cup
  • freshly grated Parmesan cheese: 0.5 cup

Metric Conversion

Stages of cooking

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  1. Heat olive oil in a saucepan until shimmering over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add 1/2 of diced tomatoes with liquid. Season with Italian seasoning, garlic, onion powder, salt, and pepper. Stir to combine.
    Creamy Vegetarian Tortellini Soup Photo 2
  2. Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.
    Creamy Vegetarian Tortellini Soup Photo 3
  3. Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.
    Creamy Vegetarian Tortellini Soup Photo 4
  4. Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.
    Creamy Vegetarian Tortellini Soup Photo 5
  5. Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.
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