Tortellini Vegetable Soup 

Soup is oddly one of my favorite foods and every time fall rolls around I am in soup making mode at least once a week. My go to is a classic chicken noodle soup, but Daniel and I have been really trying to eat less meat lately so I recently made an alternative that tastes just as good. Tortellini is such a great addition to soup because it makes it a lot more filling and pairs really well with most vegetables. See the easy recipe and a link to my favorite soup dishes below.

Tortellini Vegetable Soup 

  • 1 tbsp. olive oil
  • 3 carrots, pealed and cut into small chunks
  • 3 celery stocks, cut into small chunks
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/2 tsp. thyme
  • 1/2 tsp. cumin
  • 2 bay leaf
  • 4 cups chicken broth
  • 1 cup water
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup cheese tortellini, I love the organic frozen option at Whole Foods as they don’t run into the soup
  • Squeeze of fresh lemon juice
  • Salt and pepper to taste



Heat 1 tablespoon olive oil in a Dutch oven (or large pot) over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Pour in the white wine and scrape the bottom of the pot. Stir in thyme and cumin until fragrant, about 1 minute.

Whisk in chicken stock, bay leaves and 1 cup water; bring to a boil. Stir in tortellini, reduce heat and simmer until they are cooked according to the package instruction. Stir in lemon juice and parsley; season with salt and a lot of pepper to taste.

Serve immediately. I love to serve my soup in these handled dishes with a heaping side of bread.

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