Tortellini Vegetable Soup: An Incredible Recipe

Okay, flavor adventurers, get ready to meet my latest obsession: Tortellini Vegetable Soup! This isn’t your grandma’s veggie soup (unless your grandma is secretly a spice ninja). We’re talking a flavor explosion that will make your taste buds do the salsa. Seriously, this Tortellini Vegetable Soup is so good, it might just become your new weeknight go-to.

I’ve been tinkering with this recipe for weeks, and let me tell you, it’s been a journey. I wanted something hearty, satisfying, and packed with veggies, but with a *zing*. The missing piece? A secret blend of Cuban spices that’ll transport you straight to Havana with every spoonful. Now, I’m ready to share my recipe for Tortellini Vegetable Soup with you!

This isn’t just soup; it’s a Cuba Queen flavor experience. I am all about taking simple ingredients and turning them into something unforgettable. This vegetarian Tortellini Soup embodies that perfectly. Prepare for a flavor party in your mouth! If you enjoy a bit of spice, consider adding a pinch of red pepper flakes.

INGREDIENTS You Need for This:

• 1 tablespoon olive oil: The foundation for our flavor fiesta! Don’t skimp – good olive oil makes a difference.
• 1 medium yellow onion, chopped: The aromatic base for our Tortellini Vegetable Soup masterpiece.
• 2 cloves garlic, minced: Because no good soup is complete without garlic.
• 1 red bell pepper, chopped: Adds a touch of sweetness and vibrant color to our Tortellini Vegetable Soup.
• 2 carrots, peeled and chopped: Earthy sweetness that complements the other veggies in our Tortellini Vegetable Soup.
• 2 celery stalks, chopped: Another essential soup aromatic.
• 4 cups vegetable broth: The soul of our vegetarian Tortellini Soup. I prefer low-sodium so I can control the salt level.
• 1 (14.5 ounce) can diced tomatoes, undrained: Adds a juicy tang to our Tortellini Vegetable Soup. Fire-roasted tomatoes will add some delicious flavor.
• 1 teaspoon dried oregano: That classic Italian herb.
• 1/2 teaspoon smoked paprika: This is where the Cuba Queen magic starts! Adds depth and smokiness to our Tortellini Vegetable Soup.
• 1/4 teaspoon cumin: Warm, earthy, and essential for that Cuban flair in our Tortellini Vegetable Soup.
• Salt and pepper to taste: Season generously! Don’t be shy.
• 9 ounces cheese tortellini: Fresh or frozen works great for this easy Tortellini Soup.
• 5 ounces fresh spinach, chopped: Adds a pop of color and nutrients to our spinach Tortellini Soup.
• 1/4 cup heavy cream (optional): For an extra creamy Tortellini Soup.
• Fresh parsley, chopped, for garnish: Because presentation matters!

The secret to epic Tortellini Vegetable Soup is using *smoked* paprika instead of regular. It adds a depth of flavor you won’t believe. You’ll find the best fresh tortellini for this Tortellini Vegetable Soup at your local Italian deli. Splurge on the good stuff – trust me, it’s worth it! A squeeze of lime juice at the end brightens up all the flavors. For those watching their dairy intake, skip the heavy cream and still enjoy a delicious vegetarian Tortellini Soup!

Don’t have fresh spinach? Frozen spinach works just fine – just make sure to squeeze out the excess water. And if you’re watching your dairy intake, skip the heavy cream. This Tortellini Vegetable Soup is delicious either way!

STEP-BY-STEP INSTRUCTIONS:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes. Stir occasionally.
3. Add the garlic, bell pepper, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until slightly softened. Don’t stress – your Tortellini Vegetable Soup is going to be incredible!
4. Pour in the vegetable broth and diced tomatoes. Stir in the oregano, smoked paprika, and cumin. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15 minutes. Here’s where most people mess up their creamy Tortellini Soup – they don’t let it simmer long enough!
5. Add the cheese tortellini and cook according to package directions, usually about 3-5 minutes, or until tender. Pro tip for Tortellini Vegetable Soup perfection: don’t overcook the tortellini, or they’ll get mushy.
6. Stir in the spinach and cook until wilted, about 1-2 minutes. In my kitchen, this Tortellini Vegetable Soup takes exactly 1 minute and 30 seconds for the spinach to wilt perfectly.
7. If desired, stir in the heavy cream for a richer, creamier texture. Taste and adjust seasonings as needed. This is where your Tortellini Vegetable Soup transforms into pure magic.
8. Ladle the Tortellini Vegetable Soup into bowls and garnish with fresh parsley. Your Tortellini Vegetable Soup should look vibrant, smell amazing, and feel hearty and satisfying.

Here’s where most people mess up their Tortellini Vegetable Soup – they are impatient! While your Tortellini Vegetable Soup is working its magic, grab your camera – this is Instagram gold! This recipe for vegetarian tortellini soup is a guaranteed win! I’ve also got a Sausage and Tortellini Soup if you want to add some meat!

PRESENTATION:

Presentation is KEY, flavor adventurers! For maximum impact, serve this Tortellini Vegetable Soup in rustic bowls with a generous sprinkle of fresh parsley and a drizzle of olive oil. A side of crusty bread is a MUST for soaking up all that delicious broth. People absolutely lose their minds when I serve this Tortellini Vegetable Soup at casual get-togethers.

This Tortellini Vegetable Soup pairs perfectly with a crisp green salad with a lemon vinaigrette. The acidity cuts through the richness of the soup. This dish absolutely slays at dinner parties! It is a super easy Tortellini Soup recipe and is also perfect for a chilly weeknight. If you are looking for another easy weeknight meal, try my recipe for Cheddar Garlic Herb Potato Soup.

Got leftovers? Transform them into a Tortellini Vegetable Soup bake! Simply pour the soup into a baking dish, top with breadcrumbs and cheese, and bake until bubbly and golden brown. For a seasonal twist on this Tortellini Vegetable Soup, try adding butternut squash in the fall or asparagus in the spring.

FAQs:

• Can I make this Tortellini Vegetable Soup spicier?Absolutely! Add a pinch of red pepper flakes or a dash of your favorite hot sauce. I love using a smoky chipotle powder for extra heat and depth of flavor.
• What if I don’t have smoked paprika for my Tortellini Vegetable Soup?Regular paprika will work in a pinch, but the smoked paprika really elevates the flavor. If you don’t have any, consider adding a drop or two of liquid smoke.
• How do I know when my Tortellini Vegetable Soup is perfectly done?The tortellini should be tender but not mushy, and the vegetables should be cooked through but still have a little bite. The flavors should be well-balanced and delicious.
• Can I use different vegetables in this Tortellini Vegetable Soup?Of course! Feel free to experiment with your favorite veggies. Zucchini, corn, green beans, and peas all work well. I have had friends ask about adding Kale, which I think would also be a tasty add.
• Is this Tortellini Vegetable Soup freezer-friendly?Yes! Let the soup cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. When reheating, add a little extra broth if needed.
• Can I use frozen tortellini in this Tortellini Vegetable Soup?Absolutely! Just add the frozen tortellini directly to the soup and cook according to the package directions. No need to thaw.
• Can I make this Tortellini Vegetable Soup in a slow cooker?Yes, you can. You will want to saute the veggies first, and then throw everything in the slow cooker for a couple of hours. Make sure you put the Tortellini in during the last 30-45 minutes so they don’t get soggy. Check out this Healthier Slow Cooker Creamy Tortellini Vegetable Soup from Half Baked Harvest!

CONCLUSION:

This Tortellini Vegetable Soup represents everything Cuba Queen stands for: bold flavors, simple ingredients, and a whole lotta love. It’s a celebration in a bowl, guaranteed to bring a smile to your face. And this easy tortellini soup is a winner, trust me!

My Tortellini Vegetable Soup Power Tips:

1. Don’t skimp on the smoked paprika! It’s the secret ingredient that takes this soup from good to AMAZING.
2. Taste and adjust seasonings as you go. Salt, pepper, and a squeeze of lime juice can make all the difference.
3. Don’t overcook the tortellini! Mushy tortellini is a crime against flavor.

I’ve created a few other Tortellini Vegetable Soup variations that I’m obsessed with: a Creamy Tomato and Spinach Tortellini Soup (inspired by Tastes Better From Scratch), a spicy chorizo Tortellini Vegetable Soup, and a lemon-herb Tortellini Vegetable Soup. The creamy Tortellini Soup gets the biggest reactions. For more ideas, check out this Spinach and Cheese Tortellini Soup from Supper With Michelle!

I’m confident that you will make this easy cheesy Tortellini Soup your own signature dish! Go ahead, get creative, and don’t be afraid to experiment with different flavors. You can always check out my recipe for Creamy Reuben Soup for inspiration!

I have no doubt that you will nail this recipe. Now get in the kitchen and start creating some Tortellini Vegetable Soup memories! Don’t forget to share your creations with me – I can’t wait to see what you come up with! 🔥🌮✨

Tortellini Vegetable Soup

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Warm up with this comforting Tortellini Vegetable Soup, packed with colorful vegetables and cheesy tortellini in a flavorful broth. It’s a quick and easy meal perfect for a chilly day.

• Author: Quinn
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Italian

Ingredients

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• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 9 ounces cheese tortellini
• 1 cup chopped spinach
• Grated Parmesan cheese, for serving (optional)

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
2. Add garlic and cook for 1 minute more, until fragrant.
3. Pour in vegetable broth and diced tomatoes. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Add tortellini and cook according to package directions, about 3-5 minutes.
6. Stir in spinach and cook until wilted, about 1 minute.
7. Serve hot, garnished with grated Parmesan cheese, if desired.

Notes

For a heartier soup, add cooked chicken or sausage. You can also substitute different vegetables based on your preference.