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+ servings

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, lunch
Cuisine: American
Servings: 4 bowls
Calories: 301kcal

Ingredients

  • 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

Instructions

  • 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!

Notes

Nutrition Facts include information for 9 ounces of Kite Hill dairy-free tortellini. Please note the facts will vary depending on what brand you choose.

Nutrition

Calories: 301kcal | Carbohydrates: 46g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1204mg | Potassium: 579mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4923IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 3mg