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spinach tortellini soup top shot.
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5 from 48 votes

Winter Tortellini Vegetable Soup

Winter Soup with fresh tortellini, spinach and pistou.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: Mediterranean
Servings: 6 people
Calories: 349kcal
Author: Cynthia

Ingredients

  • 3 Tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 cups carrots sliced, about 4
  • 1 cup celery 2 ribs, chopped
  • 1 cup mushrooms 3 ounces, sliced
  • 2 cups zucchini sliced, about 2
  • 28 ounces San Marzano Tomatoes undrained and chopped
  • 6 cups chicken broth or vegetable broth
  • 1 teaspoon dried oregano or more to taste
  • 1 teaspoon kosher salt to taste
  • 3/4 teaspoon black pepper
  • 10 ounce package spinach tortellini (or cheese)
  • 4 cups fresh baby spinach
  • 1/4 cup pesto
  • 1/4 cup Parmigiano-Reggiano cheese
  • 2 teaspoons red pepper flakes optional
  • kosher salt to taste
  • black pepper to taste

Instructions

  • In a large pot, heat oil over a medium heat until shimmering. Add onions, celery, carrots, and sauté for 5 minutes..
  • Stir in garlic and continue stirring until fragrant, about 2-3 minutes. Add tomatoes, mushrooms, vegetable or chicken broth and oregano and stir. Bring to a boil, then reduce to a simmer and cook about 15-20 minutes or until vegetables are nearly tender.
  • Bring heat back to slow boil and add zucchini and cook an additional 7-10 minutes or until zucchini is nearly tender.
  • Add the tortellini and cook for an additional 5-7 minutes. (Time will depend on the packaged tortellini you purchase. Follow the instructions for cooking time).
  • Add the spinach and stir. Turn off the heat.

Optional garnishes:

  • Stir in pesto, or serve in a dish on the side and let each person add their own.
  • Serve with freshly grated parmigiano-reggiano cheese and red pepper flakes.

Notes

  • cook time of vegetables will depend on how thin or thick you slice them. Adjust time accordingly.
  • For a vegetarian version, swap out chicken broth for vegetable broth.
  • Adjust seasonings after soup has cooked. As it cooks down, the flavor will intensify. 
  • Serve with pesto or pistou on the side or stir into each bowl.
  • Add more veggies if you like! Add more broth as necessary. 

Nutrition

Serving: 1person | Calories: 349kcal | Carbohydrates: 38g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 26mg | Sodium: 1892mg | Potassium: 797mg | Fiber: 7g | Sugar: 10g | Vitamin A: 9767IU | Vitamin C: 30mg | Calcium: 246mg | Iron: 4mg