All I want to do lately is curl up on the couch in front of the fireplace with a cozy meal and a good show. Most of our November was filled with days that felt like a Northern October: warm and sunny with rich and earthy smells in the air. But now, I’m mostly mumbling profanities through clenched teeth while walking between my car and my destination. My Southern friends find this to be surprising from a Northerner, but no matter how much exposure I’ve had to ice storms and bone-chilling air, it’s simple: me and my maple syrup blood hate the frigid cold in all forms. And for that, I’m grateful that working from home has turned me into a bit of an accidental hermit.
Inevitably, this chilly weather has me craving soup on the reg. I rarely make the same soup twice in one season; I’m always eager to experiment! I think that need comes from my mom’s side of the family. Everyone in that family has a signature homemade soup of their own—it’s like some sort of family trait we’ve all inherited.
This week, I couldn’t decide between minestrone soup and tortellini soup. So I just slapped the two ideas together and came up with this robust bowl of wholesome goodness.
Homemade Vegetable Soup With Cheese Tortellini.
This soup is chock-full of veggies making it a chunky, hearty meal. Especially with a hunk or two of fresh bread. If you prefer a less chunky and more broth-y soup, you can halve the amount of veggies I’ve noted in my recipe. (See the recipe notes for details.) You can also sub-in any veggies you love that I may not have included. Growing up, vegetable soup to me was brimming with stewed tomatoes, carrots, celery, onions, green beans, and carrots, so I stuck to what I’d consider pretty classic.
Since tortellini are plump little buggers, I’ve always found them best served in soups. Cheese tortellini is where it’s at in my world, but if you’re more partial to the meat-filled ones, go for it.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Be sure to check out these other crave-worthy soups:
- Cream of Broccoli Soup
- Easy One-Pot Cauliflower Soup
- Southwestern Kale and White Bean Soup
- Healing Quinoa Vegetable Soup
- Classic Tomato Soup + Pesto Grilled Cheese Croutons
- 2 TBSP olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced into rounds
- 2 medium ribs celery, thinly sliced
- 3 TBSP tomato paste
- 1 TBSP Italian spices
- 3 garlic cloves, roughly minced
- 1 large can (28 oz) diced tomatoes, with liquid
- 4 cups (32 oz) vegetable broth
- 2 cups water
- 1 tsp kosher salt
- Freshly ground black pepper
- Pinch of red pepper flakes, or more if you like heat
- 2 bay leaves
- 1 cup frozen chopped green beans
- 1 cup frozen corn
- 2 cups baby spinach, ribboned
- Juice of 1/2 a lemon
- 9 oz cheese Tortellini
- Freshly grated or peeled Parmesan, for garnish (optional)
- Freshly chopped parsley, for garnish (optional)
- Heat the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, transfer the chopped onion, carrots, celery, tomato paste, and a pinch of salt to the pot. Stir well to evenly distribute the tomato paste and simmer, stirring often, until the vegetables have softened up, about 10 minutes.
- Add the Italian seasoning and the garlic; simmer for about 2 minutes, stirring often.
- Add the diced tomatoes with their juices along with the broth, water, and bay leaves. Pinch in the salt, red pepper flakes, a few cracks of black pepper.
- Bring the heat to medium-high and bring the soup to a rolling boil; partially cover the pot with the lid, leaving a small space to release steam. Lowe the heat and let the soup simmer for about 10 minutes.
- Remove the lid and add the frozen beans, corn, and the spinach. Stir and watch for the veggies to thaw, which should take about 2 minutes. Finally, add the tortellini and allow it to simmer in the soup for the time suggested on the packaging, or until it's cooked through and tender.
- Remove the pot from the heat and, with a slotted spoon, remove the bay leaves. Stir in the lemon juice, taste, and season the soup as you see fit.
- Garnish each bowl of soup with freshly grated or peeled Parmesan and freshly chopped parsley, if you'd like. Serve with some fresh bread for dipping!
If you like your soup to be more broth-y and less on the chunky side, use 1 carrot, 1 rib of celery, 1/2 cup of frozen green beans, and 1/2 cup of frozen corn instead of what's noted in the recipe.