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

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

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.