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Creamy Veggie Tortellini Soup

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4.9 of 24 votes
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 minutes
Cook Time 25 minutes
Course Main course
Cuisine Italian
Servings 4
Calories 548 kcal

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.

Nutrition

Calories: 548kcalCarbohydrates: 76gProtein: 25gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 61mgSodium: 1837mgPotassium: 982mgFiber: 10gSugar: 15gVitamin A: 11032IUVitamin C: 33mgCalcium: 328mgIron: 6mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!