Creamy Vegetarian Tortellini Soup

asian european french greek italian korean mediterranean middle eastern region soup side spicy savory umami medium fast

Prep

31 min

Cook

40 min

Total

71 min

Ingredients (14)

1 tablespoon olive oil g

1 small onion, finely chopped g

3 cloves garlic, minced g

1 (14.5 ounce) can diced tomatoes, divided g

½ teaspoon Italian seasoning g

¼ teaspoon granulated garlic g

¼ teaspoon onion powder g

¼ teaspoon salt g

⅛ teaspoon freshly ground black pepper g

2 ½ cups vegetable broth g

1 zucchini, quartered and sliced g

1 (9 ounce) package cheese tortellini g

½ cup heavy whipping cream g

½ cup freshly grated Parmesan cheese g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat olive oil in a saucepan until shimmering over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add 1/2 of diced tomatoes with liquid. Season with Italian seasoning, garlic, onion powder, salt, and pepper. Stir to combine.

Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.

Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.

Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.

Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.