This tortellini soup is vegetarian but packs a lot of flavor and you may not even miss the meat. Pair with crusty French bread.
Ingredients
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- tomatoes: 1 can (14.5 ounce can, divided, diced)
- italian seasoning: 0.5 tsp
- granulated garlic: 0.25 tsp
- onion powder: 0.25 tsp
- salt: 0.25 tsp
- black pepper: 0.125 tsp (freshly ground)
- ½ cups vegetable broth: 2 piece
- zucchini, quartered and: 1 piece (sliced)
- cheese tortellini: 1 pack (9 ounce pack)
- heavy whipping cream: 0.5 cup
- freshly grated Parmesan cheese: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.
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Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.
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Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.
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Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.
