This Vegetarian Tortellini Soup is chock full of vegetables and rounded out cheese-filled tortellini that makes this soup hearty yet light! Keep reading to see what ingredient I add to give the “WOW!” factor to this soup.
Vegetarian Tortellini Soup– I love this time of year for sooo many reasons, but I also hate it because somehow when it starts to get cold I completely justify eating whatever I want because 1.) I’m cold and warm, carb loaded things make me happy and 2.) I’m going to be hiding under sweaters and boots all winter long and you can’t see fat under those, right? Right. Wrong! Or at least that’s what I’m telling myself as I drink my green smoothie and eat salad when I’m shivering. Oh, the sacrifices. Luckily soups are my friend because if you make the right kind they are low fat and satisfying- like this one.
Can I Add Meat to This Vegetarian Tortellini Soup?
We’re on a meat-free kick lately. Meaning I don’t feel like buying meat and don’t feel like it needs to be included in every meal or even every day. But don’t worry, I’m not going to turn all veggiesaurus on you! Bacon cheeseburgers are still a bare necessity for me to be a happy, successful person. But for now, I made this soup without any meat. That said, feel free to add some crumbled, cooked sweet Italian Sausage or even shredded chicken to this soup. It would be great!
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Tips for Making the BEST Vegetarian Tortellini Soup
- Don’t Skip the Pesto— using a little bit of pesto adds a ton of flavor and a fresh, delicious basil flavor to the broth that is amazing.
- Liquid Smoke Flavor? Yup, you read that right! Just a splash of liquid smoke flavor really brings out the flavor of the veggies and adds that “wow!” factor to this soup. If you don’t have any on hand, skip it this time and add next time.
Should I use Frozen or Dry Cheese Tortellini?
I typically lean towards frozen tortellini for this Vegetarian Tortellini Soup because I feel like the cheese filling is superior to the dry variety. However, in the past few years, some dry cheese tortellini have come on the market that are pretty comparable to frozen. If going with dry, I’d stick with a popular name brand to be safe. Dry tortellini will take longer to cook, so refer to the package directions and cook accordingly.
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Vegetarian Tortellini Soup
- 1-2 tablespoon olive oil
- 3 whole ribs celery diced
- 3 whole small carrots diced
- 1 whole onion diced
- 2 whole medium zucchini sliced and quartered
- 2 cups chopped spinach leaves
- 2 cloves garlic minced
- 1/8-1/4 teaspoon red pepper flakes more if you like it spicy
- 1 teaspoon dried oregano
- 5 cups chicken broth
- 5 cups beef broth
- 14 ounces white beans drained
- 14 ounces diced tomatoes
- 1 teaspoon liquid smoke flavoring
- 1/4 cup prepared basil pesto
- 1 pound frozen cheese filled tortellini
- 1/2 teaspoon kosher salt or to taste
- Saute the celery, carrots, onion, and garlic in olive oil over med-high heat. Cook until onions are softened and translucent-- about 3 minutes.
- Add in zucchini, spinach, pepper flakes, oregano. Stir together and cook until the spinach starts to wilt.
- Add the tomatoes, beans, and broth, stir to combine and bring to a simmer. Let cook until the veggies are tender-- about 10 minutes
- Once tender, stir in the pesto, smoke flavor, and tortellini and cook about 4 minutes or until the pasta is cooked through. Season to taste with salt and serve with grated Parmesan cheese.