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!
Prep Time 15 minutesmins
Cook Time 25 minutesmins
Course Main course
Cuisine Italian
Servings 4
Calories 548kcal
Ingredients
500gtortellinifilled with spinach and ricotta
2onionsfinely chopped
3clovesof garlicchopped
2carrotscut into thin slices
3stalks celeryfinely chopped
1teaspoonof smoked paprika
1tablespoonof tomato paste
200gmushroomscut into strips
12clof red wine
1literof vegetable broth
400gwhole canned tomatoes
100gcrème fraîche or sour cream
200gfresh spinach
Rosemary and thymefresh
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.