One-Pot Vegetable Tortellini Soup
One-Pot Vegetable Tortellini Soup- All you need is 30 minutes to make this simple and cozy plant-based meal. Perfect for whipping together on a night when you don’t feel like cooking!
Is it just me or do you guys frequently find yourself lacking the desire to cook a meal but also not in the mood for takeout? I like to blame it on the limited healthy plant-based options in Athens but really I think takeout just gets old sometimes.
I threw together this soup when I was in one of those moods recently and it turned out to be so tasty I decided to share it with you guys. Because I know you’re always in need of easy one-pot meals!
One-Pot Vegetable Tortellini Soup Ingredients
- Mirepoix (onion, carrots, and celery)- the base of any good soup starts with a mirepoix so that’s what we’re using here. There is no strict rule for how much you have to use of each but I listed amounts as a guideline.
- Garlic- Do I need an explanation for this one? It’s essential for savory dishes.
- Tomato Paste- I always keep tomato paste stocked in my pantry because it’s a simple way to add a punch of umami flavor to recipes. Since you’ll likely need to add a bit of water to thin the broth after the tortellini cook, we’re using 3 tablespoons of tomato paste to keep the flavor kickin’.
- Diced Tomatoes- For more texture I like to use diced tomatoes but crushed will also work here.
- Vegetable Broth- I’ve said it before and I’ll say it again, Better than Bouillon will forever be my go-to because of how flavorful it is. I linked to it above but please be aware that it is often much cheaper to purchase it in store!
- Dried Oregano and Bay Leaf- A few teaspoons of oregano are a must for that delicious Italian flair but the bay leaf is optional if you don’t have any on hand.
- Tortellini- Kite Hill is my favorite plant-based tortellini and you can usually find it at most major grocery stores (or order it online). I haven’t seen a gluten-free version yet, unfortunately.
- Lemon Juice- I just love the tart pop of flavor that fresh lemon juice adds to soups but it’s not totally necessary.
Want to up the protein?
Try adding a package of baby spinach during the last few minutes of cooking or stir in a can of drained white beans or lentils.
How to Make Vegetable Tortellini Soup
As the title says, making this soup in one-pot makes for super easy clean up which is always a plus.
- Sauté the onion, celery, carrot and garlic in a few tablespoons of olive oil.
- Pour in the diced tomatoes, tomato paste, oregano, bay leaf and broth. Bring to a boil.
- Add the tortellini and cook until tender.
- Remove the bay leaf and stir in lemon juice (optional). Serve warm and enjoy!
This meal could not be easier to make and I almost feel silly for sharing it but I’m hoping it will help give some of you inspiration, however simple it may be.
Looking for more one-pot meals?
- Quick and Easy Chana Masala
- One-Pot Vegan White Bean Shakshuka
- One-Pot Golden Lentil Curry
- One-Pot Vegan Pumpkin Chili
- One-Pot African Peanut Stew
- One-Pot Vegetable Thai Red Curry
- One-Pot Spanish Quinoa
One-Pot Vegetable Tortellini Soup
- 2 tablespoons extra virgin olive oil
- 1 medium-size onion, finely chopped
- ¾ cup finely chopped carrot, about 3 medium to large carrots
- ¾ cup finely chopped celery, about 4 celery ribs
- 1 tablespoon minced garlic, 3-4 cloves
- 15 ounces diced tomatoes
- 3 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 bay leaves, optional
- 4 cups vegetable broth
- 9 ounces tortellini, I like Kite Hill's dairy-free tortellini
- juice of 1 lemon, optional
- salt & pepper , to taste
- In a large pot, warm the olive oil over medium heat. Add the onion, carrot and celery then cook for 5 minutes. Next, add the garlic. Stir together and cook for 3 minutes more.
- To the pot, add the diced tomatoes (with their juices), tomato paste, dried oregano, bay leaf, and vegetable broth. Bring to a low boil then add the tortellini. Cook for as long as directed on the package, about 15 minutes, or until tortellini is tender.
- Remove bay leaf from the soup then squeeze in lemon juice and stir. If the soup isn't brothy enough for you, feel free to add 1-2 cups of water (more/less as desired). Season with salt & pepper, serve warm and enjoy!