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Creamy Vegetarian Tortellini Soup
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Prep Time:
10 minutes
Total Time:
10 minutes
Satisfying vegetarian tortellini soup with zucchini, creamy Parmesan broth.
Ingredients:
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, divided
  • 0.5 teaspoon Italian seasoning
  • 0.25 teaspoon granulated garlic
  • 0.13 teaspoon freshly ground black pepper
  • 2.5 cups vegetable broth
  • 1 zucchini, quartered and sliced
  • 1 (9 ounce) package cheese tortellini
  • 0.5 cup heavy whipping cream
  • 0.5 cup freshly grated Parmesan cheese
Instructions:
  • In a saucepan over medium heat, shimmer olive oil. Sauté onions until soft and translucent for about 5 minutes. Stir in garlic and cook until fragrant for about 45 seconds. Add half of the diced tomatoes with their liquid, along with Italian seasoning, garlic, onion powder, salt, and pepper. Mix well.
  • Stir in half of the diced tomatoes with their juices, along with Italian seasoning, salt, pepper, garlic granules, and onion powder. Mix well to combine.
  • Puree the remaining tomatoes in a bowl using an immersion blender, then incorporate them into the sauce along with the vegetable broth.
  • Combine zucchini and tortellini in the pot. Cover and simmer until the tortellini rise to the surface and are tender, for about 8 to 10 minutes.
  • Combine the cream and cheese until perfectly blended. Taste test and adjust seasoning as needed. Serve right away.

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