Tortellini Soup with Vegetables (Print-Friendly Version)

Rich broth, tortellini, and fresh vegetables harmonize for a flavorful, satisfying bowl enjoyed all year.

# What You'll Need:

→ Soup Base

01 - 2 tablespoons extra virgin olive oil
02 - 1 medium yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and diced
05 - 2 stalks celery, diced

→ Seasonings and Vegetables

06 - 1 teaspoon dried thyme
07 - 1 teaspoon dried oregano
08 - 800 grams diced tomatoes, with juices (canned or fresh equivalent)
09 - 1.2 litres vegetable broth
10 - 100 grams baby spinach, roughly chopped (optional)
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Pasta and Garnish

13 - 350 grams tortellini, vegan or traditional, fresh or frozen
14 - Fresh basil leaves, finely sliced, for garnish

# How to Make It:

01 - Warm olive oil in a large soup pot over medium heat. Add onion and cook for 5 minutes until translucent.
02 - Add minced garlic and stir for 1 minute until fragrant.
03 - Introduce diced carrots and celery, sautéing for 7–10 minutes until vegetables begin to soften.
04 - Stir in dried thyme and oregano, mixing well with the vegetables.
05 - Pour in vegetable broth and add diced tomatoes with their juices. Raise heat and bring to a gentle boil.
06 - Reduce heat to simmer. Cook uncovered for 15–20 minutes to allow flavors to meld.
07 - Stir in chopped spinach and tortellini. Simmer until tortellini is al dente, following package timing (typically 3–5 minutes).
08 - Taste and adjust seasoning with salt and pepper. Ladle hot soup into bowls and garnish with fresh basil.

# Additional Tips:

01 - For extra flavour, let the soup rest for 10 minutes before serving so the tortellini absorbs some broth.
02 - Spinach may be omitted for a milder flavor or replaced with chopped kale if desired.

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