Tortellini Soup

This Healthy Tortellini Soup is a cozy and hearty soup made with fresh vegetables, gluten-free tortellini and coconut cream.

A Healthy Tortellini Soup Recipe

Nothing is more comforting than a steaming bowl of hot soup or stew during the winter. This Healthy Tortellini Soup is a cozy dairy-free, vegan soup that’s full of fresh vegetables and gluten-free tortellini, Even though this soup recipe is lightened up, it’s still super hearty, creamy and perfect for the colder months.

Ingredients you need

• Avocado oil: Or olive oil
• Onion: Chopped
• Celery sticks, chopped
• Carrots: Peeled and sliced into rounds
• Garlic, minced
• Salt and black pepper,
• Italian seasoning
• Vegetable broth
• Canned Crushed Tomatoes 
• Refrigerated tortellini of choice: We like Taste Republic for gluten-free, Cappello’s Ravioli for grain-free or Kite Hill Foods for dairy-free.
• Dairy-free cream or coconut cream
• Baby spinach: Can sub with chopped kale.

Serve with:

• Fresh chopped parsley
• Red pepper chili flakes, for serving
• Garlic bread or toasted crusty bread of choice

How to make Healthy Tortellini Soup:

1. Add oil to a dutch-oven or large pot on medium-high heat. Add the onion and sauté for 4-5 minutes, stirring occasionally.
2. Add the celery, carrots and garlic and sauté for another 5 minutes. Season with Italian seasoning, salt and black pepper.
3. Add the broth and diced tomatoes. Increase the heat and bring to a boil. Once boiling, reduce the heat to a rapid simmer and  let it cook for 15 minutes (or until the veggies have softened to your liking).
4. Add the tortellini to the soup and increase the heat to medium-high. Let the soup cook for an additional 10 minutes, or until the tortellini is cooked. Stir in the cream followed by the spinach and cook until just wilted.
5. Taste and adjust seasonings as needed, adding more salt, black pepper or Italian seasoning to your liking. Garnish with chopped fresh parsley.
6. Ladle into a bowl and serve with a pinch of red pepper flakes (if desired) plus some toasted crusty bread or garlic bread.

Storage and Freezer Instructions

For leftover creamy broccoli cheddar soup, allow to cool then transfer to an airtight container and store leftovers in the fridge. The soup should last for 4-5 days.

How to Freeze

You want to make sure your soup is completely cool, then pour into freezer storage bags and lay them flat. They will keep in the freezer for up to 3 months.

To thaw, place the container in the fridge a day or so before you plan to eat it.

How to Reheat

To reheat soups, you always want to heat on low in a pot on the stove, stirring often to avoid a grainy texture.

If you prefer to reheat your soup in the microwave, make sure to reheat in short increments of 20 seconds and stir well in between.

5 from 1 vote

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Tortellini Soup

Prep Time

15 mins

Cook Time

30 mins

 

This Healthy Tortellini Soup is a cozy and hearty soup made with fresh vegetables, gluten-free tortellini and coconut cream.

Course: Soup

Cuisine: American

Keyword: cozy soup, healthy soup recipe, tortellini soup

Servings: 6 servings

Author: Kelly

Ingredients

• 1 tbsp avocado oil or olive oil
• 1/2 medium onion chopped
• 4 celery sticks chopped
• 2 medium carrots peeled and sliced into rounds
• 3 cloves garlic minced
• Salt and black pepper to taste
• 1 tsp Italian seasoning
• 4 cups vegetable broth plus more as needed
• One 28-ounce can crushed tomatoes, with juices
• 9-12 ounce package refrigerated tortellini of choice we like Taste Republic for gluten-free, Cappello's Ravioli for grain-free or Kite Hill Foods for dairy-free
• 1/3 - 1/2 cup dairy-free cream or coconut cream
• 2 cups baby spinach can sub with chopped kale

Garnish and serve:

• Fresh chopped parsley
• Red pepper chili flakes for serving
• Garlic bread or toasted crusty bread of choice

Instructions

1. Add oil to a dutch-oven or large pot on medium-high heat. Add the onion and sauté for 4-5 minutes, stirring occasionally.
2. Add the celery, carrots and garlic and sauté for another 5 minutes. Season with Italian seasoning, salt and black pepper.
3. Add the broth and diced tomatoes. Increase the heat and bring to a boil. Once boiling, reduce the heat to a rapid simmer and  let it cook for 15 minutes (or until the veggies have softened to your liking).
4. Add the tortellini to the soup and increase the heat to medium-high. Let the soup cook for an additional 10 minutes, or until the tortellini is cooked. Stir in the cream followed by the spinach and cook until just wilted.
5. Taste and adjust seasonings as needed, adding more salt, black pepper or Italian seasoning to your liking. Garnish with chopped fresh parsley.
6. Ladle into a bowl and serve with a pinch of red pepper flakes (if desired) plus some toasted crusty bread or garlic bread.

Recipe Notes

How to Freeze

You want to make sure your soup is completely cool, then pour into freezer storage bags and lay them flat. They will keep in the freezer for up to 3 months.

To thaw, place the container in the fridge a day or so before you plan to eat it.

How to Reheat

To reheat soups, you always want to heat on low in a pot on the stove, stirring often to avoid a grainy texture.

If you prefer to reheat your soup in the microwave, make sure to reheat in short increments of 20 seconds and stir well in between.

Nutrition Facts

Tortellini Soup

Amount Per Serving (1 serving)

Calories 0

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.