Tortellini Soup (Vegetarian)
Servings: 6 people
This vegetable tortellini soup is a hearty and comforting dish, perfect for a chilly evening. Packed with vegetables and flavorful herbs, this soup is a delicious and satisfying meal. The soft, pillowy tortellini adds a delightful texture. This easy-to-make recipe is a must-try for vegans and non-vegans alike. Enjoy a bowl of this wholesome and flavorful soup for a taste of pure comfort.
Equipment
- Large pot (4.5 qt. capacity or larger)
Ingredients
- 9 oz Tortellini (I have used Kite Hill vegan tortellini)
- 5 cup Vegetable stock
- 2 cup Tomato basil sauce (or pasta sauce)
Vegetables
- ¾ cup Onion (chopped)
- ¾ cup Carrot (diced)
- ¾ cup Mushrooms (sliced)
- 1 large Bell pepper (thin slices)
- ¾ cup Celery (2 stalks, chopped)
- ¼ cup Green onions
Oil and Spices
- 1 tablespoon Olive oil
- 1 Bay leaf
- 2 Garlic (minced)
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- ½ tablespoon Italian seasoning
Instructions
- Heat a large pot or Dutch oven on medium heat.
- Once hot, add olive oil followed by bay leaf.
- Add minced garlic and onions and saute for about 30 seconds.
- Add all the other veggies except onion greens and sauté for 3-4 minutes.
- Add all the spices and salt.
- Add the tomato basil sauce followed by vegetable stock.
- Mix well and let it cook for about 5-8 minutes until you start seeing bubbles.
- Add the tortellini and cook for 7-8 minutes until it is well cooked.
- Add the onion greens and give it a stir.
Nutrition
Serving: 1cup | Calories: 194kcal (10%) | Carbohydrates: 30g (10%) | Protein: 8g (16%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 16mg (5%) | Sodium: 784mg (34%) | Potassium: 365mg (10%) | Fiber: 5g (21%) | Sugar: 7g (8%) | Vitamin A: 3891IU (78%) | Vitamin C: 41mg (50%) | Calcium: 110mg (11%) | Iron: 2mg (11%)
