Creamy Vegetarian Tortellini Soup

Creamy Vegetarian Tortellini Soup

You won't miss the meat in this tasty vegetarian tortellini soup with zucchini, cream, and Parmesan cheese.

Preparation Time
10 mins
Total Time
10 mins
Calories
436 Calories

Recipe Instructions

Step 1
Heat olive oil in a saucepan until shimmering over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add 1/2 of diced tomatoes with liquid. Season with Italian seasoning, garlic, onion powder, salt, and pepper. Stir to combine.
Step 2
Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.
Step 3
Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.
Step 4
Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.
Step 5
Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 (9 ounce) package cheese tortellini
  • 1 zucchini, quartered and sliced
  • 0.25 teaspoon salt
  • 0.5 cup heavy whipping cream
  • 0.5 teaspoon Italian seasoning
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 teaspoon onion powder
  • 2.5 cups vegetable broth
  • 0.25 teaspoon granulated garlic
  • 0.13 teaspoon freshly ground black pepper
  • 1 (14.5 ounce) can diced tomatoes, divided

Categories

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