Hearty Tortelloni Vegetable Soup with Garlic Bread

When the weather turns chilly, there’s nothing quite like a bowl of hearty soup to warm you from the inside out. This tortelloni vegetable soup is packed with tender cheese tortelloni, sweet carrots, onions and diced tomatoes in a rich, savory broth. It’s a complete meal that’s both comforting and satisfying.

To make it even better, we’re serving it with toasty garlic bread for dipping. This recipe comes together in one pot, making cleanup a breeze. Perfect for busy weeknights or a cozy weekend lunch.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

9 ounce TortelloniView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Peel and dice the carrot. Dice the onion. Mince the garlic.
2. In a large pot, heat a drizzle of oil over medium heat. Add the carrot and onion and cook until softened, about 5 minutes.
3. Add the garlic and Italian seasoning and cook for 1 minute until fragrant.
4. Stir in the tomato paste and cook for 1 minute.
5. Add the diced tomatoes (with their juices), veggie stock concentrate, mushroom stock concentrate and 4 cups of water. Bring to a boil.
6. Add the tortelloni and cook according to package directions until tender, about 7-9 minutes.
7. Meanwhile, preheat your oven to 400°F. Slice the demi-baguette in half lengthwise, then cut each half into 4 pieces. Place on a baking sheet and toast until golden, about 5 minutes.
8. Season the soup with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese and with the garlic bread on the side.

Recipe Tips

FAQ

Can I use frozen tortelloni?

Yes, frozen tortelloni works well. Just add it directly to the soup and cook a few minutes longer until tender.

Can I make this soup vegetarian?

Absolutely! The recipe already uses vegetable and mushroom stock concentrates, making it vegetarian-friendly. Just ensure the tortelloni is cheese-filled and egg-free if needed.

How can I add more protein?

You can add cooked Italian sausage, shredded chicken or white beans for extra protein. Stir them in when you add the tortelloni.