Description
A cozy, creamy soup featuring tender tortellini, sweet vegetables, and a rich broth, perfect for chilly nights.
Ingredients
Scale
- 8 ounces tortellini (fresh or frozen)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups mixed vegetables (carrots, peas, spinach, etc.)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Heat a large pot over medium heat. Chop the onion and mince the garlic.
- Add the olive oil to the pot, then add the chopped onion. Sauté until translucent, about 4–5 minutes, then add garlic and cook for 30–60 seconds.
- Pour in vegetable broth and bring to a simmer. Add mixed vegetables and Italian seasoning, cooking for 5–7 minutes until tender.
- Stir in tortellini and cook according to package instructions (3–5 minutes for fresh, longer for frozen).
- Lower heat and stir in heavy cream, warm gently for 1–2 minutes, then season with salt and pepper to taste. Serve hot with grated Parmesan if desired.
Notes
For a lighter soup, substitute half-and-half or whole milk mixed with cornstarch to thicken. Store broth and vegetables separately from tortellini for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 2g
- Sodium: 850mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg