Vegetable Tortellini Soup

Healthy, nourishing, and delicious, this vegetable tortellini soup is so comforting. Combined with cheesy spinach tortellini and a wonderful medley of carrot, Zucchini, spinach, onion, and garlic, this soup provides much-needed warmth.

Have you ever tried this vegetable tortellini soup? If not, folks, you are missing out on something so flavorful and fun.

Why do we love this Tortellini soup?

Full of the nutritional benefit of different colorful vegetables.

Easy and delicious.

Comforting and hearty.

Freezes well.

Great for weekly meal plans and lunch boxes.

What is Tortellini?

Tortellini is pasta stuffed with cheese, spinach, or meat. They are not big like ravioli but rather quite cute in shape and size.

https://en.wikipedia.org/wiki/Tortellini

Where to buy Tortellini?

You can buy tortellini from almost any big grocery store in America. You can find them on the pasta aisle in the refrigerated and freezer sections.

I love the tortellini from Trader Joe's. They are small packets that are good for one-time use. They are freshly made, and on top of them, I love the flavor of the cheese in them.

You May like to check out some of my popular soup recipes,

Instant Pot Tortilla Soup,

Vegan Mushroom Soup,

Orzo Vegetable Soup

Ingredients used in making this Vegetable Tortellini Soup?

Tortellini- I have used spinach cheese tortellini; however, any tortellini is used according to individual preference.

Spinach- Fresh spinach is used; frozen can be used too.

Carrot- The sliced fresh carrot is used in this recipe, but fresh and frozen can be used for this recipe. Any shape or size will do.

Onion, Garlic.

Zucchini

Tomato Paste/Tomato Puree- Quantity will depend on your ingredient.

Coconut Milk /Heavy Cream- That's optional; however, if you like a little creamy touch, you should use any of these.

Italian Seasoning-

Red Pepper Flakes

Vegetable Stock

Olive Oil or any oil of your choice-

Cooking on the stovetop?

Making vegetable tortellini soup is quick and easy. Take a dutch oven or heavy-bottomed pan. Heat it with olive oil. When it's hot enough, add minced garlic and onion to caramelize it.

Stir in zucchini and carrot into the pot for that nice golden texture. Add tomato paste/puree with Italian seasoning, salt, and red pepper flakes. After stirring for a very short time, add the vegetable stock /broth.

Let it boil, and add tortellini to the pot when it looks cooked after a short time. Furthermore, spinach will be added. If you want to add cream or coconut milk, add this now.

Check the consistency and, if needed, add more stock or water. Taste the seasoning. Enjoy the bowl of warm soup.

Instant Pot Cooking?

Select the saute button on the Instant Pot. Add oil, and once it's hot, saute onion and garlic. Add carrot and zucchini and stir it for a short time. Add tomato paste /puree and saute it once more. Add veg stock and all the seasoning to the pot.

Furthermore, add tortellini to the pot. Make sure they are covered with liquid. Do not stir at this time. Cancel the saute button. Cover the lid and pressure cook for 2 minutes on high pressure. It will take another 8-10 minutes for the Instant pot to come to pressure.

Release the pressure naturally or manually. Add spinach and allow spinach to wilt before adding coconut milk or cream. Taste the seasoning and enjoy the crusty bread of your choice.

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