Description
This hearty Vegetable Tortellini Soup combines tender cheese tortellini with a medley of sautéed vegetables simmered in a flavorful tomato and vegetable broth. Enhanced with fresh basil and a touch of spice from red pepper flakes, this comforting and easy-to-make soup is perfect for a quick weeknight meal or cozy lunch, serving six in about 30 minutes.
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 1/2 white onion, diced (½ cup)
- 1/2 pound carrots, peeled and diced (1 ½ cups)
- 2 ribs celery, diced (1 cup)
- 1 red bell pepper, diced (1 cup)
- 1 tablespoon minced garlic (about 3 cloves)
- 3 tablespoons fresh basil, chopped
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/4 to 1/2 teaspoon red pepper flakes
Liquids and Canned Goods
- 6 cups vegetable stock (48 ounces)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
Pasta and Garnishes
- 19-ounce package refrigerated cheese tortellini
- Parmesan cheese, for serving
- Fresh basil, for serving
Instructions
- Heat Pot: Place a 6 to 8-quart heavy-bottomed pot over medium-high heat. Add 2 tablespoons of extra virgin olive oil and heat until shimmering to prepare the base for sautéing vegetables.
- Sauté Vegetables: Add the diced white onion, peeled and diced carrots, and diced celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the onions become soft and translucent, releasing their natural sweetness.
- Add Aromatics: Stir in the diced red bell pepper, minced garlic, chopped fresh basil, kosher salt, fresh ground black pepper, and red pepper flakes. Cook everything together for about 1 minute until fragrant, allowing the flavors to meld.
- Simmer Soup: Pour in the vegetable stock and add the undrained fire-roasted diced tomatoes. Stir well and bring the mixture to a gentle boil to combine all flavors and start the soup base simmering.
- Cook Tortellini: Add the refrigerated cheese tortellini to the boiling soup. Cook for 3 minutes or according to the package directions until the tortellini are tender and begin to float to the surface.
- Serve: Ladle the hot soup into bowls and garnish each serving with freshly grated Parmesan cheese and additional fresh basil leaves for a burst of flavor and color.
Notes
- Fire-roasted tomatoes add a smoky depth but regular diced tomatoes can be used if unavailable.
- Adjust red pepper flakes to taste for preferred heat level.
- For a dairy-free option, omit Parmesan or use a vegan cheese alternative.
- Fresh tortellini cooks quickly; monitor to avoid overcooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
