Creamy Vegetarian Tortellini Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Source:

Ingredients for - Creamy Vegetarian Tortellini Soup

1. Olive oil - 1 tablespoon
2. Onion, finely chopped - 1 small
3. Garlic, minced - 3 cloves
4. Diced tomatoes, divided - 1 (14.5 ounce) can
5. Italian seasoning - ½ teaspoon
6. Granulated garlic - ¼ teaspoon
7. Onion Powder - ¼ teaspoon
8. Salt - ¼ teaspoon
9. Freshly ground black pepper - ⅛ teaspoon
10. Vegetable broth - 2 ½ cups
11. Zucchini, quartered and sliced - 1
12. Cheese tortellini - 1 (9 ounce) package
13. Heavy whipping cream - ½ cup
14. Freshly grated Parmesan cheese - ½ cup

How to cook deliciously - Creamy Vegetarian Tortellini Soup

1. Stage

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.

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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