Creamy Veggie Tortellini Soup
A comforting recipe for vegetable tortellini soup. Quick and easy to prepare, this recipe is now part of my monthly rotation for weekday meals.
Where does tortellini soup come from?
Tortellini are small pastas filled with meat or vegetables and folded into a sort of twisted triangle. They’re sometimes called ombelico di Venere, because their shape is said to be reminiscent reminiscent of Venus’ belly button!
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
Pour 4 portions, vous avez besoin des ingrédients suivants.
Ingredients
- 1.1 lbs (500 g) tortellini, spinach, and ricotta
- 2 onions, finely chopped
- 3 cloves of garlic, minced
- 2 carrots, thinly sliced
- 3 stalks of celery, finely chopped
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 7 oz (200 g) mushrooms, sliced
- 1/2 cup (120 ml) red wine
- 4 cups (1 liter) vegetable broth
- 14 oz (400 g) canned whole tomatoes
- 3.5 oz (100 g) crème fraîche
- 7 oz (200 g) fresh spinach
- Fresh rosemary and thyme
- 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 the garlic, tomato paste and smoked paprika and sauté for 1 minute. Add the red wine and simmer for 1 minute, until the alcohol has evaporated. Then pour in the vegetable stock, 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 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 as it enhances the taste of this soup.
- Smoked paprika: You can replace the smoked paprika with plain paprika. What I like 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!
More soup recipes
- Creamy White Bean Soup
- Finnish Salmon Soup (Lohikeitto)
- Carrot, Ginger and Coconut Soup
- Creamy Celeriac Soup (with crispy bacon and breadcrumbs)
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Creamy Veggie Tortellini Soup
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Ingredients
- 1.1 lbs tortellini, spinach, and ricotta 500 g
- 2 onions finely chopped
- 3 cloves of garlic minced
- 2 carrots thinly sliced
- 3 stalks of celery finely chopped
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 7 oz mushrooms, sliced 200 g
- 1/2 cup red wine 120 ml
- 4 cups vegetable broth 1 liter
- 14 oz canned whole tomatoes 400 g
- 3.5 oz crème fraîche 100 g
- 7 oz fresh spinach 200 g
- Fresh rosemary and thyme
- 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.
