Description
A comforting and hearty one pot vegetable tortellini soup packed with fresh vegetables, tender cheese tortellini, and a creamy finish. Perfect for a cozy meal that nourishes and delights.
Ingredients
Scale
Sautéed Vegetables
- 1/4 cup olive oil
- 1 medium sweet onion, diced
- 4 medium carrots, diced
- 12 oz mushrooms, diced
- 4 celery ribs, diced
- 4 cloves garlic, minced
Seasonings and Liquids
- 1 tsp paprika
- 1 tablespoon Italian herb seasoning
- Salt and pepper to taste
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 7 cups low sodium vegetable or chicken broth
Main Ingredients
- 1½ pounds cheese tortellini
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 3 handfuls kale, chopped
Instructions
- Heat Oil and Sauté Vegetables: In a large pot, heat the olive oil over high heat. Once hot, add the diced carrots and onion and sauté for 3 minutes until they begin to soften.
- Add Mushrooms, Celery, and Garlic: Stir in the diced mushrooms and celery, combining everything well, and sauté for a few more minutes. Then add the minced garlic and cook for 30 seconds until fragrant.
- Season and Add Tomato Paste: Sprinkle in the paprika, Italian herb seasoning, salt, and pepper to taste. Add the tomato paste and stir to coat all the vegetables evenly.
- Deglaze and Simmer: Pour in the dry white wine and the broth. Bring the mixture to a boil, then reduce heat to simmer, cover the pot, and cook for 20 minutes or until the carrots are tender.
- Cook Tortellini: Add the cheese tortellini and grated parmesan cheese to the pot. Boil for 5 minutes until the tortellini are cooked through and tender.
- Finish with Cream and Kale: Gently stir in the heavy cream and chopped kale, allowing the kale to wilt and the soup to become rich and creamy.
- Serve: Optionally, top with freshly grated parmesan and a drizzle of olive oil. Serve hot and enjoy your cozy vegetable tortellini soup.
Notes
- Use low sodium broth to control salt levels, adjusting seasoning as needed at the end.
- For a vegan version, substitute cheese tortellini with vegan tortellini and use plant-based cream alternatives.
- Adding kale last prevents it from overcooking and helps retain its bright green color and nutrients.
- Dry white wine can be substituted with additional broth or water if preferred.
- To thicken the soup more, add a tablespoon of flour or cornstarch slurry before simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 944 kcal
- Sugar: 18 g
- Sodium: 1100 mg
- Fat: 43 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 101 g
- Fiber: 13 g
- Protein: 37 g
- Cholesterol: 109 mg
