The Washington Post

Tortellini Vegetable Soup

Tortellini Vegetable Soup 6.000

Laura Chase de Formigny; food styling by Lisa Cherkasky for The Washington Post

Nourish Oct 1, 2020

This soup has all the familiar comfort of a classic minestrone, but with the unexpected addition of fresh tortellini instead of the typical beans and elbow macaroni. Packed with vegetables and made hearty with the cheese-stuffed pasta, it’s a nourishing bowl with a fresh, fun appeal.

Storage Notes: The soup can be refrigerated in an airtight container for up to 3 days.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion (about 6 ounces), diced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 1 medium zucchini (about 8 ounces), cut into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • One (14-ounce) can no-salt-added petite diced tomatoes, with juices
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • One (9-ounce) package fresh store-bought cheese tortellini
  • 3 cups (2 ounces) lightly packed baby spinach, coarsely chopped
  • 1/3 cup (1 ounce) grated Parmesan cheese

Directions

In a large pot over medium heat, heat the oil until shimmering. Add the onion, celery and carrot and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the zucchini, garlic, basil, oregano, salt and pepper and cook for 1 minute more.

Add the tomatoes, the broth and 2 cups water and bring to a boil, then reduce the heat to medium-low, cover and simmer until the vegetables are tender, 10 to 15 minutes.

Add the tortellini, return the broth to a boil, then cook, uncovered, 1 minute less than the directions on the package indicate; the tortellini should rise and float. Stir in the spinach and cook until just wilted, 1 minute more. Taste, and season to taste with more salt, if desired.

Ladle into 6 bowls, sprinkle with Parmesan cheese and serve hot.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Ann Maloney.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 226


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 3g 15%

Cholesterol: 22mg 7%

Sodium: 512mg 21%

Total Carbohydrates: 32g 11%

Dietary Fiber: 4g 16%

Sugar: 4g

Protein: 13g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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