Creamy Veggie Tortellini Soup
Can’t decide between a pasta dish with tomato sauce and a vegetable soup? I have the solution for you: a delicious Creamy Veggie Tortellini Soup. This is a vegetarian recipe inspired by a traditional Italian recipe. An absolutely comforting meal in winter!
Where does tortellini soup come from?
Tortellini is a small pasta filled with meat or vegetables and folded into a sort of twisted triangle. They are sometimes called umbelico di Venere because their shape would remind the navel of Venus!
Tortellini originate from the Italian region Emilia Romagna, whose capital is Bologna. Traditionally, these noodles were served simply in a meat broth, much like wan-tan, the Chinese ravioli, is served in a very simple meat broth.
This tortellini soup reminds the traditional way of serving tortellini. However, the soup is richer in flavor because I added tomatoes, herbs, spices and a little cream at the end.
Recipe for Creamy Veggie Tortellini Soup
For 4 servings you need the following ingredients.
Ingredient
- 500 g tortellini, filled with spinach and ricotta
- 2 onions, finely chopped
- 3 cloves of garlic, chopped
- 2 carrots, cut into thin slices
- 3 stalks celery, finely chopped
- 1 teaspoon of smoked paprika
- 1 tablespoon of tomato paste
- 200 g mushrooms, cut into strips
- 12 cl of red wine
- 1 liter of vegetable broth
- 400 g whole canned tomatoes
- 100 g crème fraîche or sour cream
- 200 g fresh spinach
- Rosemary and thyme, fresh
- Salt and pepper
- Olive oil
Are you missing an ingredient? Here are some tips on how to substitute certain ingredients.
Preparation
In a saucepan, heat a drizzle of olive oil. Add the onions, carrots and celery. Sauté for 2 minutes until onions are translucent.
Add garlic, tomato paste, smoked paprika and sauté for 1 minute. Deglaze with the red wine. Let simmer for 1 minute until the alcohol has evaporated. Then pour in the vegetable broth, canned tomatoes, mushrooms, thyme and rosemary.
Add salt and pepper. Cook over medium heat for 20 minutes. Before serving, add the tortellini and spinach. Let cook for 3 minutes. Finally, add the crème fraîche and leave on the heat for another minute so that the soup is hot.
Be careful not to bring the soup to a boil once the cream is added.
Serve the soup with a little Parmesan cheese and a drizzle of olive oil.
Pictures
Find the steps of the recipe in pictures!
Frequently Asked Questions
Can I substitute some of the ingredients ?
As with every blog post, here are some tips for substituting ingredients in this recipe:
- Tortellini: You can replace the tortellini with ravioli and choose the filling you prefer, with or without meat.
- Spinach: You can replace spinach with kale or chard leaves.
- Celery: You don’t have to add celery but I recommend it because it enhances the taste of this soup.
- Smoked paprika: You can replace the smoked paprika with simple paprika powder. What I love about smoked paprika is that it adds a delicious smoky touch, a spice I use very often in my vegetarian recipes.
How long does this soup keep in the refrigerator?
This soup can be kept for three days in the refrigerator in a closed container.
Can we prepare this soup in advance?
Yes, you can make the basic soup for this recipe ahead of time. It is best to prepare the soup as directed in the recipe and only add the tortellini, spinach and cream just before serving.
Can we freeze this soup?
Yes, you can definitely freeze this soup. Tortellini, spinach and cream do not freeze well. I advise you to freeze only the basic soup as explained above.
Then, on the day you want to serve this soup again, just reheat it and add the tortellini, spinach and cream at the last minute.
Can I make a vegan version of this soup?
Absolutely! Add vegan cashew cream instead of crème fraîche and choose vegan tortellini.
How to make a gluten-free version?
If you buy gluten-free tortellini, this recipe is suitable for a gluten-free diet!
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Creamy Veggie Tortellini Soup
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Ingredients
- 500 g tortellini filled with spinach and ricotta
- 2 onions finely chopped
- 3 cloves of garlic chopped
- 2 carrots cut into thin slices
- 3 stalks celery finely chopped
- 1 teaspoon of smoked paprika
- 1 tablespoon of tomato paste
- 200 g mushrooms cut into strips
- 12 cl of red wine
- 1 liter of vegetable broth
- 400 g whole canned tomatoes
- 100 g crème fraîche or sour cream
- 200 g fresh spinach
- Rosemary and thyme fresh
- Salt and pepper
- Olive oil
Instructions
- In a saucepan, heat a drizzle of olive oil. Add the onions, carrots and celery. Sauté for 2 minutes until onions are translucent.
- Add garlic, tomato paste, smoked paprika and sauté for 1 minute. Deglaze with the red wine. Let simmer for 1 minute until the alcohol has evaporated. Then pour in the vegetable broth, canned tomatoes, mushrooms, thyme and rosemary.
- Add salt and pepper. Cook over medium heat for 20 minutes. Before serving, add the tortellini and spinach. Let cook for 3 minutes. Finally, add the crème fraîche and leave on the heat for another minute so that the soup is hot.
- Be careful not to bring the soup to a boil once the cream is added.
- Serve the soup with a little Parmesan cheese and a drizzle of olive oil.
Good day, love your receptors, perfectly explained and healthy
For the Tortellini soup, the tomatoes may be replaced by what other vegetable or not at all?
Thank you