Ingredients
- 9 ounces Tortellini
- 2 Tablespoons Extra Virgin Olive Oil
- 0.25 cup, diced Onion
- 0.3 cup, diced Celery
- 0.3 cup, diced Carrot
- 6 cups Vegetable Broth
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- chopped, for garnish Fresh Parsley
- freshly grated, for garnish Parmesan (optional)
Directions
A warm and comforting bowl of tortellini soup is always a good idea!
It’s 1 pot, 8 ingredients and 15 minutes, are you in?
I know, I know, usually the doctor orders chicken noodle soup but what if I don’t eat chicken and a noodle seems boring?
Tortellini are so fun and filling in this soup!
Tortellini are cute little stuffed pasta originally from the Italian region of Emilia.
Traditionally stuffed with cheese like ricotta and parmesan.
You can get your favorite store-bought and if you are trying to keep it plant-based, there are some great vegan options as well!
To keep is easy and quick, you’ll just need the basic aromatics like onion, celery and carrot to flavor the soup and add a bit of color!
The aromatics are quickly sauteed in olive oil then the broth and tortellini are added.
Just a few minutes later, the soup is ready to be served!
Steps
1 Done | Get a Large Soup PotHeat your soup pot over medium-high heat then add the extra virgin olive oil. Next, add the diced onion, celery and carrot. Sauté for a couple of minutes. Next, pour in the broth and bring to a simmer and add the tortellini. Cook on low boil according to package directions, usually 4-5 minutes. Lastly, season with salt and black pepper. Taste and adjust seasoning if needed. |
2 Done | ServeLadle the soup into bowls and garnish with fresh parsley and freshly grated parmesan cheese, if desired. |
