Tuscan Tortellini Vegetable Soup

01.21.2015

Tuscan Tortellini Vegetable Soup | Cooking Classy

Today I finally gathered the courage to sit outside so my kids ride their bikes. It’s 35 degrees outside. It was entirely deceiving because it was completely sunny and there’s no longer any snow on the ground. I don’t mind the cold, as long as I’m inside. Inside with a warm bowl of steamy soup.

This soup is a combinations of a few of my favorites. It’s just like this Fresh Spinach Tomato and Garlic Tortellini Soup meets this Minestrone Soup. It’s hearty, it’s filling, it’s most entirely healthy (who says a little cheese ever hurt anyone? Definitely not me! It’s good for the soul) and your whole family will enjoy it! I know I didn’t have a problem finishing off two bowls of it. I would be happy if this were on my menu every week. What more could I ask for? Well this and a fresh loaf of crusty bread. Basically my idea of Heaven. I’m obsessed with cheese tortellini and fresh bread, I could live on the stuff.

Enjoy!

Tuscan Tortellini Vegetable Soup | Cooking ClassyTuscan Tortellini Vegetable Soup | Cooking ClassyTuscan Tortellini Vegetable Soup | Cooking Classy

Tuscan Tortellini Vegetable Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: About 6 servings

Tuscan Tortellini Vegetable Soup

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups chopped carrots (about 4)
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 cup chopped celery (about 3 stalks)
  • 2 cups chopped green beans, about 1-inch pieces
  • 2 cups chopped zucchini (about 2 small)
  • 4 cloves garlic, minced
  • 3 (14.5 oz) cans low-sodium chicken broth or vegetable broth
  • 2 (14.5 oz) cans diced tomatoes (I used one regular and one petite diced)
  • 1 tsp each dried basil and rosemary, crushed
  • 1/2 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 (9 oz) package refrigerated 3-cheese tortellini
  • 3 cups packed spinach
  • Shredded Romano or Parmesan cheese, for serving

Directions

  • Heat olive oil in a large pot over medium-high heat. Add carrots, onion and celery and saute 3 minutes. Add green beans and saute 3 minutes longer. Add zucchini and garlic and saute 1 more minute. Pour in broth and tomatoes. Add basil, rosemary, thyme and season with salt and pepper to taste.
  • Bring to a gentle boil, then reduce heat to medium and allow to boil 8 minutes. Add tortellini and boil 5-7 minutes longer (or 2 minutes less than directions listed on package. If a more brothy soup is desired, then boil pasta separately from soup then add at the end). Stir in spinach and cook 2 minutes longer.
  • Serve warm topped with Romano or Parmesan cheese.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/01/tuscan-tortellini-vegetable-soup/

35 comments

  • Averie @ Averie Cooks: You are the soup queen! I wish I could make soups as creative and as photogenic as yours! Looks wonderful!! January 21, 2015 at 6:16pm Reply

  • Sam @ PancakeWarriors: This is such a great hearty soup! Love all the veggies. It’s seriously gorgeous! And perfect for helping you defrost from the inside :) January 21, 2015 at 6:47pm Reply

  • Catherine: A very delicious and classic style soup! especially for this very cold weather. xo Catherine January 21, 2015 at 7:50pm Reply

  • Laura (Tutti Dolci): Brr, you are brave! ;) I love this soup, perfect for a cold evening. All the veggies look so good! January 21, 2015 at 11:11pm Reply

  • Jacqui: This sound amazing! I can’t wait to try it! Lately, it seems like I have been eating a lot of soup. January 22, 2015 at 8:55am Reply

  • Leslie: Yum! I love tortellini’s! I like how they look in the soup, I know that sounds weird. Thanks for sharing! January 22, 2015 at 11:15am Reply

    • Tamara: I don’t think that’s weird at all! I made it yesterday and it was soooo good! I was shocked that my husband like the tortellini! February 14, 2015 at 10:43am Reply

  • Tori@Gringalicious.com: This looks delicious! I love tortellini soup! January 22, 2015 at 4:36pm Reply

  • Laura ~ Raise Your Garden: Someone made me a soup just like this after I had a baby several years ago, and we loved it! So good. Have been looking to replicate that success, but never really was able too. Can’t wait to try. So nourishing, so filling. January 23, 2015 at 5:50am Reply

  • Debbie Nifong: What is yellow carrots? In the pics it just looks like regular carrots. January 24, 2015 at 10:18am Reply

    • Jaclyn: Lol, that’s embarassing, sorry. I should have caught that in editing, but I went to write yellow onions and decided to go with carrots :). Thanks for catching that! January 24, 2015 at 10:56pm Reply

  • Jan: how many does this recipe feed January 26, 2015 at 1:29pm Reply

    • Jaclyn: It yields about 6 servings. Sorry I forgot to add that above. January 26, 2015 at 7:50pm Reply

  • Bridget Shrader: Can I freeze this soup? If the tortellini doesn’t freeze well, maybe freeze the rest and add pasta once thawed? January 27, 2015 at 1:05pm Reply

    • Jaclyn: That should be fine. Hope you love it! January 29, 2015 at 9:20pm Reply

  • Marsha: Do you drain the tomatoes? Mine was super acidic and very red February 9, 2015 at 4:19pm Reply

    • Jaclyn: I didn’t drain them, you can add in a little sugar to sweeten it up if needed. February 9, 2015 at 10:24pm Reply

  • Tamara: Made this soup yesterday. It was so easy and fun to make. Delicious!!! I will be making it again for sure! February 14, 2015 at 10:37am Reply

    • Jaclyn: I’m so glad you liked it Tamara! Thanks for leaving a comment :)! February 14, 2015 at 7:51pm Reply

  • Shilpa: I made it a cooking classy Valentine’s Day 2015. I made your Raspberry white chocolate hearts cheesecake, broccoli casserole and Tuscan Tortellini soup. It was a super hit! Thanks for your selfless sharing of these amazing recipes and techniques. Can’t wait to eat at you restaurant. February 15, 2015 at 8:37am Reply

  • Drew: fresh spinach? March 4, 2015 at 8:56pm Reply

    • Jaclyn: Yes I wouldn’t recommend frozen with this recipe. March 4, 2015 at 10:37pm Reply

  • Rayna V: I’m new here and this is the first recipe I’ve tried of yours. My husband and I absolutely loved it! I look forward to trying out some others. Thank you! March 25, 2015 at 4:40pm Reply

  • Mollie: This is the third recipe I’ve made from your website. Mmmmmmm, this soup is fantastic! You’re a talented chef! Thanks Jaclyn! September 26, 2015 at 6:11pm Reply

  • Jessica: Can you use canned green beans or frozen? Not sure I can get fresh around here right now? October 5, 2015 at 12:58pm Reply

    • Jaclyn: Frozen would work fine too. Canned would be okay if you add them in at the end, the frozen would be better though. I hope you enjoy the soup! October 5, 2015 at 1:07pm Reply

  • Candace: I made this last night to use up some veggies I had leftover. Unfortunately I didn’t have all the exact ingredients, so these were my edits:

    -3/4 vegetable broth, 1/4 chicken stock
    -fire roasted crushed tomatoes
    -yellow and green squash/zucchini
    -pesto filled tortellini (from a bag, cooked it for 6 minutes first before adding to soup)
    -super greens (spinach, kale, and chard)

    Everything else I used according to the recipe. It turned out great! The SO and his friend both loved it, I even sent some home with the friend at his request. Will definitely be making it again, especially with the pesto tortellini. October 12, 2015 at 8:02am Reply

  • Kim: I made this yesterday and I could’ve eaten BUCKETS of it. Sooo good. I doubled the recipe so i’d have lots of leftovers. October 12, 2015 at 10:35am Reply

  • Debra: I live in SE Ga and we finally got some freezing weather. I made this for supper last night and my boyfriend and my mom(!) loved it. This is a great change from plain vegetable soup, which I also love. The tortellini really made this a hardy soup and also added a great unexpected flavor. Will make again. I too had left overs, but my boyfriend is taking the rest to his business for the guys to enjoy. I believe the leftovers could easily be frozen for a great quick meal on another cold night!. I did wish I had some toasty, crunchy bread to dip in soup. Thanks for a great recipe and a great site! Sincerely, Debra January 20, 2016 at 4:57am Reply

  • Tortellinin Vegetable Soup: I made this soup last night my husband said it was the best he has ever eaten. I used redpack tomatoes that were already seasoned. The only thing I discovered was this is more than 6 servings. Also I used Tri-color Tortellini. give it a 10 stars!! January 22, 2016 at 11:54am Reply

  • brandon: I made this last night and my wife loved it, we don’t like rosemary or thyme but I added some dried bay leaves and red chili flakes for a bit of heat, I bought extra zucchini and chicken stock so I’ll be making another batch today.

    Thanks for sharing January 29, 2016 at 7:08am Reply

  • Jill: Can you use the dry tortellini instead? I have that on hand. January 29, 2016 at 2:40pm Reply

    • Jaclyn: Yes you just won’t need as much and it will need to cook longer. January 29, 2016 at 4:36pm Reply

  • Danielle: I want to make this but my daughter is allergic to Spinach. Do you think Swiss Chard or Kale would work? February 2, 2016 at 10:02pm Reply

    • Jaclyn: Yes I think either of those should be fine. I hope everyone loves it! February 3, 2016 at 12:21am Reply

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