Tortellini Soup (Vegetarian)
This cheesy potato soup is delicious, creamy, hearty, & full of flavor...just one of those soups that just makes you smile. Load it up with your favorite toppings to create the ultimate winter comfort food.
Servings: 8 Servings
Calories: 557kcal
Ingredients
- 1, 24 oz jar spaghetti sauce I recommend tomato basil
- 1, 28 oz can petite diced tomatoes
- 2, 12 oz cans V8 tomato juice I like to use low-sodium
- 2 cups vegetable broth water will also work
- 1-2 medium heads of broccoli chopped into bite-sized pieces
- 2 medium carrots peeled & chopped into thin semi-circles
- 2 small to medium zucchinis chopped into thin semi-circles
- 1 medium yellow onion diced
- 1 tablespoon olive oil*
- Salt & pepper to taste
- 2, 20 oz packages cheese tortellini prepared per package directions
Instructions
Stove Top Directions
- Wash and chop all of the vegetables. Set broccoli florets and zucchini aside
- Place oil in a Dutch oven or large stock pot over medium heat. Once warm, sauté the onion, carrot, broccoli stems, with salt and pepper until the onions are translucent (~3-5 minutes)
- Pour a small amount of the vegetable broth into the pan and scrape the bottom of your pan to deglaze
- Pour the remaining broth, V8, and spaghetti sauce into the pot. Add the tomatoes, zucchini, and broccoli florets. Simmer until vegetables are tender (~10-15 minutes)
- While soup is simmering, prepare tortellini according to package directions
- Spoon soup and desired amount of tortellini into individual bowls, serve, and enjoy!
- Store leftovers in a sealed container in the fridge*
Slow Cooker Directions
- Wash and chop all of the vegetables
- Place all ingredients EXCEPT your tortellini in your crockpot and stir to coat your vegetables in the sauce
- Cook on low for 5-6 hours, until vegetables are fork tender
- While soup is nearing the end of it's cooking time, prepare tortellini according to package directions
- Spoon soup and desired amount of tortellini into individual bowls, serve, and enjoy!
- Store leftovers in a sealed container in the fridge*
Notes
*Cook time notes on this recipe card is for the stove top directions
*Olive oil is not required if you are making this in a slow cooker
*Storage Note: I recommend keeping the tortellini separate from the soup when storing - this helps prevent soggy noodles when enjoying later in the week
*You can use any type of pasta sauce that you like to make this soup. I recommend a high-quality sauce as that will give your soup better flavor
*You can use low-sodium V8 and/or broth in this recipe if desired
Nutrition
Calories: 557kcal | Carbohydrates: 84g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 1457mg | Potassium: 1071mg | Fiber: 11g | Sugar: 17g | Vitamin A: 4112IU | Vitamin C: 109mg | Calcium: 304mg | Iron: 7mg