I love soup season! Creamy soups, brothy soups, tomato soup, classic chicken noodle, and bowls and bowls of chili are perfect for this time of year and I can’t get enough! Cornbread, crusty sourdough, and beer bread are all my go-to’s to have something for dipping and soaking up every last bit. I love having soup options with plenty of vegetables as a great way to use up what you have in the refrigerator and pack in the nutrients. This tortellini vegetable soup uses cheese-filled tortellini to add some heartiness but also has plenty of vegetables to make this a healthier option. What’s not to love about this tortellini vegetable soup?
The vegetables I use in this soup are butternut squash (but you can also use sweet potato), celery, carrots, spinach, tomatoes, and zucchini. You can also add yellow squash, mushrooms, or chopped kale. The broth is flavored with garlic, onions, and plenty of herbs. Fresh herbs really bring this soup to another level, but dried herbs will work in a pinch. My kids love this soup because it’s nice and thick and they don’t like a soup that’s quite as brothy because it’s harder for them to scoop it up. If you have any leftovers of this soup, the pasta will soak up a lot of the liquid, so if you want a brothier soup, store the pasta separately from any soup leftovers.
This tortellini vegetable soup is one that I know will be on repeat when I have a lot of random vegetables to use up or just want to make sure I have a lot of vegetables in my diet. Enjoy!
- 2 tbsp. olive oil
- ½ large onion, chopped
- 4 stalks celery, chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 1 medium sweet potato or about 2 cups chopped butternut squash
- 2 zucchini, chopped
- 1-2 tsp. salt, to taste
- ½ tsp. freshly ground black pepper
- 2 tsp. oregano
- ½ tsp. ground dried sage
- ½ tsp. ground dried thyme
- 8 cups vegetable broth
- 16 oz. cheese tortellini
- 4-5 handfuls chopped fresh spinach
- Heat olive oil in a large pot. Add onion, celery, carrots, and garlic. Cook until tender.
- Add the tomatoes, sweet potato or butternut squash, zucchini, salt, pepper, oregano, sage, thyme, and vegetable broth. Bring to a simmer and taste and adjust seasonings as needed.
- When the soup is simmering, add the tortellini and cook as long as package directions recommend.
- Once the vegetables are all tender, add the spinach and stir until wilted.
- Serve with crusty bread. Enjoy!
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Your photos are beautiful. And what a delicious soup.