Creamy Tortellini Vegetable Soup
This creamy tortellini vegetable soup is the kind of recipe you’ll want to make again and again. It’s the perfect balance of flavours — rich and creamy, but still light enough to leave you feeling satisfied. It’s a life-saver for busy evenings when you’re craving something wholesome.
If you’re looking for more Soups that Don’t Suck you can check them out here:
Why You’ll Love this Creamy Tortellini Vegetable Soup:
- Packed with Flavour: A rich combination of fresh vegetables, tomato paste, white wine, and herbs creates a savoury and satisfying base that’s as comforting as it is delicious.
- Quick & Easy: Ready in just 30 minutes, this soup is perfect for busy weeknights or weekends when you want a homemade meal without the hassle.
- Perfectly Creamy: The addition of heavy cream gives the soup a velvety texture that balances everything perfectly. Option to add the parmesan rind into the soup base as well!
- Versatile & Customizable: Whether you prefer a different type of pasta or want to switch up the veggies, this recipe can easily be tailored to your taste.
- Nutrient-Packed: With a variety of vegetables like carrots, parsnips, and celery, this soup is not only comforting but also full of vitamins and fiber.
- Freezer-Friendly: Make a big batch and freeze it for later – this soup stores and reheats beautifully, making it a great option for meal prep.
How to make Creamy Tortellini Vegetable Soup:
Step One:
In a large pot over medium heat, melt the butter and olive oil. Add chopped carrots, celery, onion, and parsnips. Season with salt and pepper. Toss in garlic and sauté for about 5 minutes until vegetables are lightly golden.
Step Two: Stir in the tomato paste and cook it down for 3-4 minutes until fully incorporated with the vegetables.
Step Three: Pour in the white wine, stirring to deglaze the pot. Allow the wine to evaporate, enhancing the depth of the broth.
Step Four: Pour in the broth and add a bay leaf. Bring the mixture to a simmer, partially covered, for about 15-20 minutes or until the vegetables are just tender.
Step Five: Add the fresh tortellini and cook for about 2-3 minutes, or until the pasta is tender.
Step Six: Turn off the heat and stir in the heavy cream. Stir to combine. Taste and adjust seasoning as needed.
Step Seven: Ladle the soup into bowls and garnish with some more cream if you like, freshly shaved parmesan, black pepper, fresh herbs, and optional red pepper flakes.
How to Store and Reheat This Soup:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini may absorb some of the broth as it sits, so when reheating, add a splash more broth or cream to restore its creamy consistency.
Freezing Tip:
The soup can be frozen for up to 3 months. Reheat after thawing and add extra liquid if necessary.
Substitutions:
- Tortellini: Swap out the fresh tortellini for other types of pasta, like ravioli, gnocchi, or ditalini.
- Vegetables: Feel free to mix in other veggies such as zucchini, spinach, or green beans for added texture and flavour.
- Broth: Use vegetable, chicken, or even bone broth, depending on your dietary preference.
- Cream: For a non-dairy alternative, use coconut milk or cashew cream.
Whether you’re looking for a filling weeknight dinner, a freezer-friendly meal, or a cozy dish for a special occasion, this creamy tortellini vegetable soup fits the bill.
As always, please tag me on social if you try this recipe out! I love nothing more than seeing your creations <3
Creamy Tortellini Vegetable Soup
Ingredients
- 2 medium carrots/1 large carrot chopped
- 1 yellow onion chopped
- 1-2 parsnips chopped
- 2 ribs celery chopped
- 3 cloves garlic chopped
- 1 tbsp butter
- 2 tbsp olive
- Salt pepper
- 3 tbsp tomato paste
- ½ cup white wine
- 1 box stock approx 4 cups
- 1 bay leaf
- 10 oz tortellini
- ½ - ¾ cup heavy cream
- Parmesan
- Thyme or basil
Instructions
- In a large pot over medium heat, add some olive oil and butter until melted. Add in the chopped carrots, celery, onion and parsnip. Season with salt, pepper and toss in the chopped garlic. Stir for about 5 minutes until lightly golden.
- Add in the tomato paste and cook this down until it’s fully incorporated into the vegetables. Deglaze with white wine, stir until evaporated and then add in the broth.
- Bring to a bubble, throw in a bay leaf and simmer (partially covered) for about 15-20 minutes or until the vegetables are just tender.
- Add in the fresh tortellini until cooked (usually about 2-3 minutes) and then turn off the heat, add in the heavy cream, and stir to combine.
- Ladle into bowls, garnish with a drizzle of more cream if desired, shaved parmesan, black pepper, basil or thyme, and optional red pepper flakes.
Hi I’m Brita!
The recipes you’ll find here are designed to be approachable, yet elevated, and a whole lot of fun to make.
Learn more about me here!
