One-Pot Veggie Tortellini Soup
Servings 4 servings
Ingredients
- Vegetable Broth: Provides the base and flavor for the soup. You can use store-bought or homemade vegetable broth.
- Cheese Tortellini: Adds a hearty and satisfying element to the soup. You can use either fresh or frozen tortellini depending on availability.
- Vegetables:Onion: Adds flavor and aroma to the soup base.Garlic: Enhances the overall flavor profile with its aromatic properties.Carrots: Adds sweetness and texture to the soup.Celery: Provides a subtle earthy flavor and adds crunch.Kale or Spinach: Adds nutritional value and vibrant color to the soup. Kale offers a slightly heartier texture compared to spinach.
- Onion: Adds flavor and aroma to the soup base.
- Garlic: Enhances the overall flavor profile with its aromatic properties.
- Carrots: Adds sweetness and texture to the soup.
- Celery: Provides a subtle earthy flavor and adds crunch.
- Kale or Spinach: Adds nutritional value and vibrant color to the soup. Kale offers a slightly heartier texture compared to spinach.
- Canned Diced Tomatoes: Adds acidity sweetness, and depth of flavor to the soup base.
- Herbs and Seasonings:Dried Basil: Adds a hint of sweetness and herbaceous flavor.Dried Oregano: Adds a robust and slightly bitter flavor.Dried Thyme: Adds a subtle earthy and floral note.Salt and Pepper: Enhances the overall taste and balances the flavors.
- Dried Basil: Adds a hint of sweetness and herbaceous flavor.
- Dried Oregano: Adds a robust and slightly bitter flavor.
- Dried Thyme: Adds a subtle earthy and floral note.
- Salt and Pepper: Enhances the overall taste and balances the flavors.
- Olive Oil: Used for sautéing the vegetables and adding richness to the soup.
- Optional Garnish:Grated Parmesan Cheese: Adds a salty and nutty flavor enhancing the overall taste of the soup.
- Grated Parmesan Cheese: Adds a salty and nutty flavor enhancing the overall taste of the soup.
Instructions
- Prepare Ingredients: Dice the onion, carrots, and celery. Mince the garlic. Remove stems from kale or spinach and chop. If using frozen tortellini, thaw according to package instructions.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Add diced carrots and celery to the pot. Sauté for another 3-4 minutes until the vegetables begin to soften.
- Add Vegetables: Add diced carrots and celery to the pot. Sauté for another 3-4 minutes until the vegetables begin to soften.
- Add Broth and Tomatoes: Pour in vegetable broth and add diced tomatoes (with their juices) to the pot. Stir in dried basil, dried oregano, dried thyme, salt, and pepper. Bring the soup to a boil, then reduce heat to low and let it simmer for about 10 minutes to allow flavors to meld.
- Cook Tortellini: Add cheese tortellini to the pot. Cook according to package instructions (usually about 7-9 minutes for fresh tortellini, or longer for frozen). Stir occasionally to prevent sticking.
- Add Greens: Once the tortellini is almost cooked, add chopped kale or spinach to the pot. Stir until wilted, about 2-3 minutes.
- Adjust Seasoning: Taste the soup and adjust seasoning if needed with more salt and pepper.
- Serve: Ladle the soup into bowls. Optionally, garnish with grated Parmesan cheese. Serve hot and enjoy!