Vegetable Tortellini Soup
I can remember my Grandmother making tortellini soup frequently when we would come to visit growing up. A hearty, comforting vegetable-based soup, packed with delicate pockets of pasta, and almost always served with crispy sourdough bread and a green salad. I cook much the same way she does; following recipes loosely for key ingredients, but always tweaking based on taste and experience.
This Vegetable Tortellini Soup comes together in that way, pulling flavors from memory. Filled with loads of fresh vegetables, rich stock and aromatic spices, this soup is perfect for cold winter weather.
A fresh, flavorful Vegetable Tortellini Soup recipe, packed with fresh vegetables, a rich stock and aromatic spices.
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 cup celery, chopped
- 1 tbsp fresh garlic, minced
- 1 cup carrots, peeled and choppped
- 1 cup red bell pepper, seeded and chopped
- 1–1/2 cups fresh campari tomatoes, quartered
- 2 tsp dried oregano
- 1 tsp dried sage
- 1 tsp dried paprika
- 1 bay leaf
- 6 cups rich vegetable or chicken stock
- 1/2 cup dry white wine
- 9oz container fresh tortellini pasta
- 2 tbsp fresh parsley, finely chopped
- kosher salt and freshly-ground black pepper, to taste
- In a large, heavy-bottom pot, heat the olive oil over medium-high heat. When the oil begins to shimmer, add the onion and celery and cook until they begin to soften, about 2-3 minutes.
- Add the garlic, carrots, bell pepper and tomatoes and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the oregano, sage, paprika, and bay leaf and stir to combine. Season with salt and pepper, to taste.
- Add the chicken or vegetable stock and white wine and let come to a boil, then turn the heat down to low and let simmer, uncovered, for at least 30 minutes.
- Fifteen minutes before you are ready to serve, turn the heat back up to medium and cook the tortellini in the broth, until tender. Serve warm with crispy bread and a green salad.