One Pot Vegetable Tortellini Soup
My one pot vegetable tortellini soup is a perfectly flavored and cozy soup that will nourish and comfort your loved ones.
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 4 celery ribs, diced
- 4 cloves garlic, minced
- 3 handfuls kale, chopped
- 1 medium sweet onion, diced
🥩Meat & Seafood(1)
- 7 cups (1.66 l) low sodium vegetable, or chicken broth
🥛Dairy & Eggs(3)
- 1½ lb cheese tortellini
- 1/2 cup (50 g) grated parmesan cheese
- 1/2 cup (120 g) heavy cream
🫙Pantry Staples(2)
- 1/4 cup (54 g) olive oil
- 2 tbs tomato paste
🧂Spices & Seasonings(3)
- 1 tbs Italian herb seasoning
- 1 tsp paprika
- salt and pepper, to taste
📦Other(3)
- 4 medium carrots, diced
- 1/2 cup (120 g) dry white wine
- 12 oz (340 g) mushrooms, diced
👨🍳 Instructions
- 1
In a large pot, heat your oil on high. Once hot, add in the carrots and onion to saute for 3 minutes. Add in the mushrooms and celery and mix to combine and saute all for another few minutes. Next stir in the garlic for 30 seconds.
- 2
Add in the paprika, Italian herb seasonings, salt and pepper to taste and tomato paste and stir to coat all. Next add in the wine and broth and bring to a boil. Simmer covered for 20 minutes or until the carrots are tender.
- 3
Add in the tortellini and grated parmesan and boil for 5 minutes. Lastly stir in the heavy cream and kale - gently.
- 4
Optional: Top with freshly grated parmesan, a light drizzle of olive oil and enjoy!
💡 Pro Tips
- ✓Bloom the tomato paste in the hot oil and vegetables for a full 60-90 seconds before adding liquid, since caramelizing its sugars via the Maillard reaction deepens the umami flavor that would otherwise stay flat and one-dimensional.technique60-90 seconds
- ✓Add the tortellini only after the broth reaches a full boil and cook for exactly 5 minutes, since pre-cooked pasta shells oversaturate and split their seams if simmered too long in liquid.timing5 minutes at full boil
- ✓Stir in the heavy cream off the direct high heat or at a bare simmer, because cream's casein proteins can curdle above 200°F when combined with acidic tomato paste and wine.techniquebelow 200°F
- ✓Add kale in the final 2-3 minutes off heat rather than during the simmer, since prolonged cooking above 180°F breaks down chlorophyll and turns the leaves a dull olive-brown while releasing bitter compounds.timing2-3 minutes
- ✓Use freshly grated parmesan rather than pre-shredded, since the anti-caking cellulose coating on packaged shreds prevents smooth melting and can cause a grainy, broken texture in the broth.ingredientcellulose coating <2%
Share this recipe