Vegetarian Tortellini Soup (Tortellini & White Bean Soup)

Looking for a soup recipe that is satisfying and simple? Vegetarian Tortellini Soup is hearty, comforting and loaded with yummy veggies.

The groundhog saw his shadow recently, which indicated that we were in for another six more weeks of winter. As much as I want to discount this bizarre tradition, the weather lately is doing nothing to prove him wrong. Snow continued to fall this weekend, and I spent a fair amount of time wrapped in blankets as I tried to accomplish some things at home. The thing I like about the continuation of cold weather is that it gives Keith a good reason to make large pots of soup (his Cream of Tomato is my personal favorite). Soups are one of my favorite things that Keith makes, and this Tomato Tortellini Soup is a perfect example of why.

Ingredients:

• CARROTS: 1 cup, diced
• CELERY: 1 cup, diced
• ONION: 1 cup, diced
• BROCCOLI: 1 cup, cut into small florets
• SPINACH: 1 cup (you can also use KALE)
• CANNELLINI BEANS (WHITE BEANS):1 cup canned (drained)
• CHEESE TORTELLINI: 1 pound
• VEGETARIAN CHICKEN BASE: 1 tablespoon (for non-vegetarian, use regular chicken base)
• GARLIC: 2 cloves, chopped)
• CRUSHED TOMATOES: 32 ounces (we used canned crushed tomatoes)
• ROMA TOMATOES: 2 whole tomatoes, diced (you can use vine ripened or any kind of fresh tomato)
• ITALIAN SEASONING: 2 teaspoons
• BASIL LEAVES: 10-12 fresh basil leaves
• OLIVE OIL: ¼ cup

This easy and delicious Tortellini Soup recipe is filled with lots of good-for you veggies, Cannellini beans, and cheese tortellini. I think it tastes even better the next day than it does when it is freshly served, so be sure to make a big pot. The combination of Italian flavors has a way of warming you from the inside out.

How to make Tomato Tortellini Soup:

1. Heat oil in a large stock pot, and add carrots, celery, onions and vegetarian chicken base.
2. Cook over medium heat for 10 minutes (until vegetables are fork tender).
3. Add chopped garlic, Italian seasoning, and crushed tomatoes. Cook for 15 minutes over medium heat.
4. Add 1 cup of water and tortellini and cook for 15 minutes over low heat, stirring occasionally. Add more water if necessary.
5. Add remaining beans, spinach, fresh tomatoes and broccoli and cook an additional 10 minutes.
6. Remove from heat. Garnish with fresh chopped basil and grated parmesan cheese.

Eating this Cheese Tortellini Soup for lunch each day makes January and February winter days just a bit more bearable. It is a comforting meal that I can look forward to each day. It also helps me to refrain from cursing out that pesky rodent in Pennsylvania, who insists that spring is a long way away.

What to Serve with Tortellini Soup:

The great thing about this Vegetarian Tortellini Soup is that it is completely satisfying on its own. However, we do like to serve it with some of these salad options for a well-rounded meal. Don't forget the crusty French bread!

Rustic Kale Salad

Grilled Romaine Ceasar Salad

Tuscan White Bean Salad

More Comforting Soup recipes:

One Pot Lasagna Soup

Broccoli Potato Cheese Soup

Rich & Velvety Cream of Mushroom Soup

Tuscan Peasant Soup

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