This easy and creamy Pioneer Woman Veggie Tortellini Soup is the perfect quick and nutritious meal for any day. Packed with vegetables, fresh tortellini, and a rich broth, it’s a simple yet comforting dish you can customize with what you have on hand. Ideal for a cozy, hot bowl anytime!
Ingredients Needed
- 8 cups low-sodium vegetable or chicken stock
- 6 oz tomato paste
- 1 lb frozen mixed vegetables
- 10 oz fresh cheese tortellini
- 1/2 cup heavy cream (more to taste)
- Salt and pepper, to taste
- Fresh parsley, minced (for garnish)
- Fresh basil, chiffonade (for garnish)
How To Make Veggie Tortellini Soup
- Boil the Broth: In a medium pot, bring the broth to a gentle boil over medium-high heat.
- Add Tomato Paste: Stir in the tomato paste until it’s fully combined.
- Add Frozen Veggies: Add the frozen mixed vegetables and return to a gentle boil.
- Cook the Tortellini: Add the fresh cheese tortellini and cook for 3 to 5 minutes, until they float and are tender.
- Add Cream and Parsley: Stir in the heavy cream and minced parsley, and cook for another 2 minutes.
- Season: Taste and adjust seasoning with salt and pepper to your preference.
- Garnish and Serve: Garnish with fresh basil and parsley, then serve hot!
Recipe Tips
- Use fresh tortellini: Fresh cheese tortellini cooks quickly and gives the soup a better texture than frozen or dried versions.
- Adjust the cream: Add more heavy cream for a richer, creamier soup or less for a lighter version.
- Season well: Taste the soup and add salt and pepper gradually to ensure the flavors are balanced and not too salty.
- Use vegetable or chicken stock: Both work well, but chicken stock adds a deeper flavor to the soup.
- Customize the veggies: Feel free to swap the mixed vegetables for what you have on hand, like spinach, zucchini, or peas.
How To Store & Reheat Leftovers
- Refrigerate: Transfer leftover veggie tortellini soup to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Pour leftover veggie tortellini soup (without shrimp) into freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat Leftovers: Warm leftover veggie tortellini soup on the stovetop over medium heat for 5 minutes or in the microwave for 2 minutes intervals, stirring occasionally, until hot.
Nutrition Fact
Serving Size: 1 serving (approximately 1.5 cups or 360 grams)
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 800mg
- Potassium: 400mg
- Total Carbohydrate: 30g
- Dietary Fiber: 4g
- Sugars: 6g
More Recipes:
Pioneer Woman Veggie Tortellini Soup
Description
This easy and creamy Pioneer Woman Veggie Tortellini Soup is the perfect quick and nutritious meal for any day. Packed with vegetables, fresh tortellini, and a rich broth, it’s a simple yet comforting dish you can customize with what you have on hand. Ideal for a cozy, hot bowl anytime!
Ingredients
Instructions
- Boil the Broth: In a medium pot, bring the broth to a gentle boil over medium-high heat.
- Add Tomato Paste: Stir in the tomato paste until it’s fully combined.
- Add Frozen Veggies: Add the frozen mixed vegetables and return to a gentle boil.
- Cook the Tortellini: Add the fresh cheese tortellini and cook for 3 to 5 minutes, until they float and are tender.
- Add Cream and Parsley: Stir in the heavy cream and minced parsley, and cook for another 2 minutes.
- Season: Taste and adjust seasoning with salt and pepper to your preference.
- Garnish and Serve: Garnish with fresh basil and parsley, then serve hot!
Notes
- Use fresh tortellini: Fresh cheese tortellini cooks quickly and gives the soup a better texture than frozen or dried versions.
- Adjust the cream: Add more heavy cream for a richer, creamier soup or less for a lighter version.
- Season well: Taste the soup and add salt and pepper gradually to ensure the flavors are balanced and not too salty.
- Use vegetable or chicken stock: Both work well, but chicken stock adds a deeper flavor to the soup.
- Customize the veggies: Feel free to swap the mixed vegetables for what you have on hand, like spinach, zucchini, or peas.
Pioneer Woman Veggie Tortellini Soup