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A hearty vegetable soup made with a variety of fresh vegetables, frozen vegetables, plenty of spices, and cheese tortellini.
Even though the weather is starting to get warmer the nights are still cool. That means it’s still perfect soup weather.
One of my favorite soups is vegetable. I like mine with carrots, celery, onions, peas, green beans, and potatoes. Sometimes I add beef to my vegetable soup and other times I leave it vegetarian.
This time I wanted to leave it as a vegetarian soup but I wanted it to be heartier. Sometimes when I make it with just vegetables we still end up hungry. So I decided to add tortellini filled with cheese to keep it vegetarian.
- olive oil
- garlic cloves
- frozen or canned corn
- frozen peas
- vegetable broth
- dried rosemary
- dried thyme
- black pepper
- diced tomatoes
- cheese tortellini
To Make the Soup: Add the oil to a large stock pot over medium heat. Add in the onions, celery, carrots, and garlic. Saute for 10 minutes. Add in the corn, peas, potatoes, vegetable broth, rosemary, thyme, and black pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in the diced tomatoes and cheese tortellini. Cook for 15 minutes.
I kept the base the same with vegetable broth and tomatoes. Then I added my favorite vegetables. Next time I want to add spinach because I think it would go perfectly with the tortellini.
While the broth is thin, then tortellini ends up making this a hearty soup perfect for a vegetarian meal. I like to pair it with fluffy rolls and a salad for a complete meal.
Can I use different vegetables?
You can use any and all vegetables that you would like. You may need to add more broth to the soup but otherwise everything else will stay the same. Some good options would be spinach, mushrooms, sweet potatoes, zucchini, or squash.
Can I use a different type of pasta?
I prefer tortellini but you can use mini cheese ravioli. If you don’t want a filled pasta using macaroni noodles, penne, or rigatoni are all good choices.
How do I store this soup?
Place the soup in an air tight container and put it in the refrigerator for up to 4 days. While you could freeze this soup, the vegetables do tend to get mushy so I would not recommend it.
This soup is just like my favorite vegetable soup but has the added bonus of tortellini in it. If you want meat in your soup you could even use a beef or sausage filled tortellini.
I also like how customizable this soup is. While I have vegetables I like to use in my soup I also use this soup as a way to clean out the vegetables I have left in the refrigerator since you can use virtually anything.
More Soup Recipes:
- Creamy Cauliflower Soup
- Vegetable Soup with Meatballs
- Broccoli Cheddar Soup
- Chicken Soba Noodle Soup
- Italian Wedding Soup
If you’ve tried my Tortellini Vegetable Soup or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 Tablespoon olive oil
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 carrots, chopped
- 4 garlic cloves, minced
- 1 c. frozen corn
- 1 c. frozen peas
- 1 medium potato, diced
- 4 c. vegetable broth
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 2 cans (14 1/2 oz. each) diced tomatoes
- 1 lb. cheese tortellini
- Pour the olive oil in a large stock pot over medium heat.
- Add in onions, celery, carrots, and garlic. Saute for 10 minutes.
- Add in the corn, peas, potatoes, vegetable broth, rosemary, thyme, and black pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
- Stir in the diced tomatoes and cheese tortellini. Cook for 15 minutes. Remove from heat and serve.
Source: Taste of Home