This creamy, comforting soup is filled with tender tortellini, hearty beans, and fresh spinach – perfect for a cozy meal on a chilly day!
Why You Will Love This Recipe
There’s something incredibly soothing about a warm bowl of soup, especially when it’s packed with delightful flavors and textures. This Creamy Vegetarian Tortellini Soup is not only easy to prepare but also a nourishing dish that brings together wholesome ingredients like fresh vegetables, creamy goodness, and protein-rich beans. Whether you’re a vegetarian or simply looking for a hearty meal that can be made in no time, this soup will quickly become a favorite in your kitchen. The combination of tender tortellini, vibrant spinach, and a rich, creamy broth creates a symphony of flavors that is both satisfying and comforting, making it an ideal dish for any season.
Introduction
As the weather turns cooler, there’s nothing quite like a steaming bowl of soup to warm you up from the inside out. This Creamy Vegetarian Tortellini Soup is the perfect solution for those chilly evenings when you crave something hearty yet healthy. With its rich texture and delicious flavors, this soup is not only a feast for the taste buds but also a celebration of wholesome ingredients. It’s a fantastic way to incorporate more vegetables into your diet while indulging in the comforting experience of a creamy soup. Gather your ingredients and let’s dive into this delightful recipe that promises to be a hit at your dinner table.
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 liter (4 cups) vegetable stock
- 300 g (10.5 oz) vegetarian tortellini (or tortelloni)
- 1 x 400 g (14 oz) can cannellini beans, drained and rinsed
- 2 handfuls baby spinach, roughly chopped
- 150 ml (1 cup) double cream
- Grated Parmesan to serve (optional)
Preparation:
Step 1: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil is shimmering, add the diced onion, carrot, and celery. Sauté the vegetables for about 4-5 minutes until they soften and the onion becomes translucent.
Step 2: Add the minced garlic, chopped rosemary, and thyme to the pot. Cook for an additional minute, stirring frequently, until the garlic is fragrant and the herbs release their aromatic oils.
Step 3: Pour in the vegetable stock, stirring to combine all the ingredients. Bring the mixture to a gentle boil. The aroma of the sautéed vegetables and herbs will begin to fill your kitchen, setting the stage for a delicious soup.
Step 4: Once boiling, add the vegetarian tortellini, cannellini beans, and chopped spinach to the pot. Lower the heat and let the soup simmer for about 3 minutes, or until the tortellini is cooked through and the spinach has wilted.
Step 5: Stir in the double cream, mixing well to incorporate it into the broth. Season the soup with salt and freshly ground black pepper to taste. Allow it to heat through for another minute, then remove from heat.
Serving Suggestions:
Serve this Creamy Vegetarian Tortellini Soup hot, garnished with a sprinkle of grated Parmesan cheese for an extra layer of flavor. It pairs wonderfully with crusty bread or a fresh side salad to make it a complete meal. For an added touch, consider drizzling a little extra virgin olive oil or a splash of balsamic vinegar over the top before serving.
Tips:
- Make it Vegan: To make this soup vegan, substitute the double cream with coconut cream or a plant-based cream alternative, and omit the Parmesan cheese.
- Add More Vegetables: Feel free to customize the soup by adding more vegetables such as zucchini, bell peppers, or kale for added nutrition and variety.
- Storage: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of vegetable stock if it thickens too much.
- Freezing: If you want to make a big batch, this soup freezes well. Just leave out the cream until you’re ready to serve, as the texture may change when frozen.
- Herb Variations: Experiment with different herbs like basil or oregano for a unique flavor twist.
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Nutritional Information (per serving):
- Calories: Approx. 320 kcal
- Protein: 12 g
- Sodium: 500 mg
Conclusion
This Creamy Vegetarian Tortellini Soup is a delightful dish that combines the comfort of creamy textures with the nourishing qualities of vegetables and beans. It’s perfect for a quick weeknight dinner or a leisurely weekend meal. The best part is that it can be made in just under 30 minutes, making it a go-to recipe for busy days. Whether you’re serving it to family or friends, this soup is sure to impress with its rich flavors and satisfying ingredients. So grab your ingredients, and get ready to enjoy a bowl of warmth and comfort!
Questions and Answers
1. Can I use frozen tortellini for this recipe?
Yes, frozen tortellini works perfectly in this recipe. Just add them directly to the soup without thawing, and they may require an additional minute or two to cook through.
2. What can I substitute for cannellini beans?
If you don’t have cannellini beans, you can substitute them with other white beans like great northern beans or navy beans. Chickpeas can also work well for a different texture.
3. How can I make this soup spicier?
To add some heat, consider adding a pinch of red pepper flakes when sautéing the vegetables or stirring in some diced jalapeños along with the garlic.
4. Is there a gluten-free option for the tortellini?
Yes! Many brands offer gluten-free tortellini made from alternative flours. Just ensure to check the package for gluten-free certification.
5. Can I prepare this soup in advance?
Absolutely! You can prepare the soup base in advance and store it in the refrigerator. Just add the cream and heat it up when you’re ready to serve.