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Vegetarian Tortellini Soup

Tortellini soup
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5 from 2 reviews

The definition of cozy in a bowl, this tortellini soup is easy to put together and its hearty flavor pleases everyone at the table!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 2 carrots
  • 2 celery stalks
  • 14-ounce can crushed fire roasted tomatoes
  • 1 quart vegetable broth
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 9 ounces good-quality fresh tortellini (aka tortelloni, found in the refrigerated section)
  • 1 handful basil leaves
  • Grated Parmesan cheese, for garnish

Instructions

  1. Mince the garlic. Dice the onion. Peel the carrot; chop the carrot and celery into bite-sized pieces.
  2. Heat the olive oil in a large saucepan or Dutch oven and saute the onion and garlic with the tomato paste and paprika over medium-low heat for 5 minutes, or until the onion begins to soften.
  3. Add the carrots and celery and saute for another 5 minutes, or until the onion has softened.
  4. Add the tomatoes and vegetable broth to the pan with the kosher salt and several grinds of black pepper and bring to a boil. Reduce the heat and simmer with the lid ajar for 15 minutes, or until the vegetables are cooked.
  5. Add the tortellini to the pan and cook according to the package instructions, before stirring in the basil leaves.
  6. Serve hot topped with a sprinkling of Parmesan cheese and a drizzle of oil. (We had fresh thyme on hand, so we garnished with that as well!)

Notes

Reprinted with permission from Little Green Kitchen by David Frenkiel and Liuise Vindahl

Find it online: https://www.acouplecooks.com/tortellini-soup-with-basil/