Description
This creamy vegetarian Tortellini Soup features tender tortellini, sautéed cremini mushrooms, and a flavorful blend of vegetables in a rich, creamy broth made with blended cannellini beans and soy milk. Enhanced with Parmesan cheese and aromatic spices, this comforting soup is packed with nutrients and perfect for a hearty, healthy meal in just 35 minutes.
Ingredients
Scale
Soup Base
- 4 cups low sodium vegetable broth
- 1 cup water
- 1 can (about 15 oz) cannellini beans
- 3 tablespoons tomato paste
- 1 teaspoon oregano
- ½ teaspoon turmeric powder
- Salt and black pepper to taste
Vegetables
- 11 oz (300 g) cremini mushrooms, sliced
- 1 large onion, diced
- 2 large garlic cloves, diced
- 2 small-medium carrots, diced
- 2 celery sticks, diced
- 3 cups chopped spinach
Other Ingredients
- 12 oz (340 g) tortellini of choice (porcini mushroom tortellini recommended)
- ½ cup unsweetened soy milk
- 2 tablespoons extra virgin olive oil
- 2 oz (55 g) freshly grated Parmesan cheese or vegan Parmesan
Instructions
- Prepare Vegetables: Dice the onion, garlic, carrots, and celery into small cubes. Slice the cremini mushrooms thinly to ensure even cooking.
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced mushrooms and cook until browned and tender, seasoning with salt and black pepper. Once done, transfer the mushrooms to a plate to set aside.
- Sauté Base Vegetables: In the same pot, add another tablespoon of olive oil. Add diced onion, celery, and carrots. Sauté for several minutes until the vegetables soften and become fragrant.
- Add Garlic and Spices: Incorporate the diced garlic, turmeric powder, and tomato paste into the pot. Fry for 3 to 5 minutes, stirring frequently, allowing the tomato paste to cook down and release its deep flavors.
- Blend Beans: In a blender or food processor, puree the cannellini beans until smooth to create a creamy, thickening base for the soup.
- Simmer Soup: Pour in the vegetable broth, water, blended cannellini beans, and oregano. Season with salt and black pepper to taste. Cover the pot with a lid and let the soup simmer on low to medium heat for 15 minutes to meld the flavors.
- Finish Soup: Add the cooked mushrooms, chopped spinach, soy milk, and grated Parmesan cheese to the pot. Stir to combine evenly.
- Cook Tortellini: Add the tortellini to the soup and cook according to the package instructions, generally 2 to 5 minutes, until al dente and heated through.
- Serve: Ladle the soup into bowls and garnish with extra Parmesan cheese, chopped parsley or basil, or a sprinkle of red pepper flakes for added flavor and visual appeal. Enjoy hot.
Notes
- You can substitute soy milk with any other plant-based milk or regular milk as preferred.
- If vegan, use vegan Parmesan cheese alternative or nutritional yeast.
- For added protein, consider adding extra beans or a sprinkle of toasted nuts on top.
- If you prefer a thinner broth, add more vegetable broth or water to adjust consistency.
- Feel free to swap in other greens such as kale or Swiss chard if spinach is unavailable.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: vegetarian tortellini soup, creamy tortellini soup, mushroom tortellini soup, Italian vegetarian soup, vegetable tortellini soup, easy creamy soup recipe
