We love this quick and easy tortellini soup Made with tortilla pasta stuffed with cheese purchased at the store, garlic soup and vegetables. Make this soup in about 30 minutes! Jump to the tortilla soup recipe

How to make tortilla soup

We like to use tortillas (or something similar like small ravioli) in making soup because they cook quickly and are delicious. I usually buy cheese-filled pasta for this soup recipe, but you can use whatever you like. Consider spinach, sausage, chicken, and even vegan fillings. Most (if not all) of them are available at larger grocery stores here in the US.

If you do not have a tortilla and you only have pasta, use it! The base of the soup is still delicious. Or try one of our other pasta soups like this chicken noodle and this Italian wedding soup.

A bowl of tortellini soup with kale, carrots and Parmesan cheese

Preparing tortellini soup is simple.

We have shared the full and detailed recipe below, but here is a brief overview of how to make it:

Cook chopped onions and carrots until they begin to soften. Next, mix in a lot of ground garlic, tomato paste, Italian seasoning and chopped zucchini.

We add these ingredients after cooking the onions and carrots for a while, as they need less time in the pan. Continue with stock or soup – I use vegetable soup – and cook until the vegetables are tender.

Cooking vegetables with garlic, tomato paste and herbs

Stir in the tortellini and a generous amount of torn kale leaves, then cook for a few minutes. You will know it is done when the kale is wilted and the pasta is cooked.

Add tortillas and kale to the soup pot

Finish with seasoning to taste, and if you like ceramic soups, add a splash of cream or milk without milk. I also like to toss a handful of chopped fresh herbs if I have them in the kitchen. Fresh dill or parsley are both delicious in this soup.

Tortellini soup pot with kale

And this is it, a simple and delicious tortellini soup. that’s the best!

Variations

Vegetarian Tortellini Soup: As written, the recipe for this tortellini soup is meatless, but to make it vegetarian, use vegetarian tortillas, vegetable soup – homemade or bought at the store – and leave the Parmesan cheese. You can always replace parmesan with another vegetarian-friendly cheese like cheddar cheese or fontina.

Vegan Tortellini Soup: To make the soup vegan, use vegan tortillas (Kite Hill makes one we like), leave the cheese completely out and use vegetable soup. (You can also enjoy this homemade vegetable soup – it is vegan and delicious.)

Tortellini soup with sausage: You have two options for adding sausage to this light soup. Use a tortilla stuffed with sausage and a pound of Italian sausage in a saucepan before cooking the onions and carrots. After browning, transfer the sausage to a bowl and continue with the recipe as written. Mix the browned sausage together with the tortellini and kale. (You can also enjoy this sausage potato soup!)

More light soup recipes

Vegetable tortellini soup

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We love this quick and easy tortellini soup made with tortilla pasta stuffed with cheese, garlic soup and vegetables. I usually buy cheese-filled pasta for this soup recipe, but you can use whatever you like. Consider spinach, sausage, chicken, and even vegan fillings. Most (if not all) of them are available at larger grocery stores here in the US.

Serves 4 (large bowls)

You will have to

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, sliced

2 medium zucchini, chopped

4 medium garlic cloves, ground, 1 heaping tablespoon

1 tablespoon tomato paste

1 ½ teaspoons Italian seasoning

1/4 teaspoon crushed red pepper flakes, omit if sensitive to spices

8 cups vegetable stock

A pack of 8 to 10 ounces of tortellini stuffed with cheese

1 small kale bundle, thick stems removed and chopped

Sprinkle milk or cream, dairy or non-dairy

A handful of chopped fresh herbs like parsley or dill

Fish sauce flap, optional

Parmesan for serving, optional

directions

    Heat the oil in a large pot like a Dutch oven over medium heat. Toss in the onions and carrots, then cook, stirring occasionally, until they begin to soften, about 5 minutes.

    Stir in the zucchini, garlic, tomato paste, Italian seasoning and crushed red pepper flakes and cook for one minute.

    Pour the stock, bring to a boil and then lower to a boil. Cook the soup on a low boil until the vegetables are tender, 10 to 15 minutes.

    Stir in the tortellini and kale and cook for another 5 to 10 minutes. Lower the heat to low and mix in the milk / cream (this makes the soup a little creamy, you can leave it out if you prefer the regular soup).

    Taste the soup and then season with extra salt as needed. For added flavor, add a few beams of fish sauce (optional). Serve with chopped fresh herbs and grated Parmesan cheese sprinkled on top (optional).

Adam and Joan’s tips

  • To make this soup vegan, look for vegan tortillas (Kite Hill produces one) and omit the cheese and fish sauce.
  • Fish sauce is optional but adds a lovely flavor to sauces and soups like this tortellini soup. Two or three beams season the soup nicely. Think of fish sauce as salt on steroids. It does not make the soup taste like fish but does make the taste pop up.
  • Nutrition Facts: The nutrition facts listed below are estimates. We used the USDA database to calculate approximate values. We did not include optional ingredients and placed a regular vegetable stock (not low in sodium).

If you’re making this recipe, take a picture and tag it #inspiredtaste – we love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition per serving: Serving size 1/4 of the recipe / Calories 268 / Total fat 8.1 g / Saturated fat 2.6 g / Cholesterol 23.7 mg / sodium 1369.4 mg / carbohydrate 41.3 g / Dietary fiber 3.3 g / Total sugars 7.9 g / protein 9.3 g

author: Adam and Joan Gallagher

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