I don’t know how you feel about it but for me, soup needs a lot of “stuff” added to be a “good” soup. A clear soup without any large pieces of veggies, pasta, dumplings, etc. is not doing the trick for me. That’s just hot flavored water. I need something to bite into, otherwise, soup is no fun. This Simple Tortellini Vegetable Soup has it all. Great flavors and a lot of “stuff” added ;P
Spring is always a bit tricky in Berlin. Either we get sun and warm temperatures quite early already or it is raining constantly without any sign of daylight until June. More or less ;P This year we had some nice days already but in my opinion not nearly enough to call it “spring”. It’s more like a cold and wet extension of winter right now ;)
Those times are perfect for hearty dishes that fill you up and keep you warm. A big bowl of soup, for example. Soups and stews are normally quite easy to prepare and if you make enough you can easily eat for days – this means you do not have to work in the kitchen for days. Only heating up your bowl of soup/stew in the microwave when you’re hungry ;P
This soup is basically a simple vegetable soup with some tortellini added for good measure. Theoretically, you could also use any other form of pasta or even dumplings to add more stuff to the soup you can actually bite and not only slurp the flavored hot water. I have recipes on the blog for some nice Gyoza with Pork & Napa Cabbage as well as Vegan Dumplings with Mushrooms and Cabbage – both of them work well as an addition to any type of soup. If you don’t want to do the extra work yourself you can, of course, use ready-made dumplings from the supermarket. Any Asian supermarket has a big selection of frozen dumplings you can use here.
If you want to make this dish vegan you can simply replace the milk with a plant-based alternative and leave out the parmesan cheese – or if you can find a substitute you can use that. Well and vegan tortellini*, of course. Or dumplings or pasta or anything ;)
INGREDIENTS / ZUTATEN
some olive oil for frying
1 large onion, chopped
3-4 garlic cloves, finely diced
1 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. smoked paprika
salt, pepper
2 tbsp. tomato paste
2 large carrots, sliced
1 piece of knob celery, diced
1 small parsnip, diced
1/2 leek, in rings
4-5 mushrooms, sliced
1 red bell pepper, diced
1/2 cup (120ml) dry white wine (e.g. Sauvignon Blanc)
5 cups (1,2l) vegetable broth
1/2 cup (120m) whole milk
1 oz. (30g) grated parmesan cheese
14 oz. (400g) fresh tortellini (veggie or with meat)
some grated parmesan for serving
etwas Olivenöl zum Anbraten
1 große Zwiebel, fein gewürfelt
3-4 Knoblauchzehen, fein gewürfelt
1 TL getrockneter Rosmarin
1 TL getrockneter Oregano
1 TL getrocknetes Basilikum
1 TL geräuchertes Paprikapulver
Salz, Pfeffer
2 EL Tomatenmark
2 große Möhren, in Scheiben
1 Stück Knollensellerie, gewürfelt
1 kleine Pastinake, gewürfelt
1/2 Lauch, in Ringen
4-5 Champignons, in Scheiben
1 rote Paprikaschote, gewürfelt
120ml trockener Weißwein
1,2l Gemüsebrühe
120m Vollmilch
30g Parmesan, gerieben
1 Packung (400g) frische Tortellini (Vegetarisch oder mit Fleisch)
etwas geriebener Parmesan zum Servieren
DIRECTIONS / ZUBEREITUNG
2. Add some oil to a large pot and heat up. Add the onion and sauté until soft and glossy. Add the garlic, dried rosemary, oregano, basil, smoked paprika, salt, and pepper, and continue cooking for a minute or so. Add the tomato paste, stir well and let cook for a minute or two until fragrant. Add the sliced carrots, the knob celery, parsnip, leek, mushrooms, and bell pepper. Stir and cook for about 5 minutes. Deglaze with the white wine and veggie broth – let cook over medium-low heat for about 10 minutes.
3. Add the milk, grated parmesan cheese, and the tortellini and bring back to a boil – let cook another 5 minutes. Season with some more salt and pepper to your liking and serve with some grated parmesan on top.
2. Etwas Öl in einen großen Topf geben und erhitzen. Die Zwiebel dazugeben und einige Minuten glasig andünsten. Den Knoblauch, Rosmarin, Oregano, Basilikum, Paprikapulver, Salz und Pfeffer dazugeben und kurz mit anbraten. Das Tomatenmark hinzufügen, gut umrühren und 1-2 Minuten mit anschwitzen, bis alles schön duftet. Karottenscheiben, Knollensellerie, Pastinake, Lauch, Pilze und Paprika dazugeben und etwa 5 Minuten anbraten – dabei immer wieder umrühren, damit nichts anbrennt. Mit dem Weißwein und der Gemüsebrühe ablöschen und etwa 10 Minuten bei reduzierter Hitzezufuhr köcheln lassen.
3. Die Milch, den geriebenen Parmesan und die Tortellini dazugeben und alles noch einmal aufkochen lassen, dann weitere 5 Minuten köcheln lassen. Nach Belieben noch einmal mit Salz und Pfeffer abschmecken und dann mit etwas zustätzlichem Parmesan servieren.
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Here is a version of the recipe you can print easily.
Print
Easy Tortellini Veggie Soup
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 00:45
- Yield: 5 1x
- Category: Soup
- Cuisine: International
Description
This delicious and easy Tortellini Veggie Soup is not only in winter a great dish – you can make this simple soup all year round.
Ingredients
some olive oil for frying
1 large onion, chopped
3–4 garlic cloves, finely diced
1 tsp. dried rosemary
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. smoked paprika
salt, pepper
2 tbsp. tomato paste
2 large carrots, sliced
1 piece of knob celery, diced
1 small parsnip, diced
1/2 leek, in rings
4–5 mushrooms, sliced
1 red bell pepper, diced
1/2 cup (120ml) dry white wine (e.g. Sauvignon Blanc)
5 cups (1,2l) vegetable broth
1/2 cup (120m) whole milk
1 oz. (30g) grated parmesan cheese
14 oz. (400g) fresh tortellini (veggie or with meat)
some grated parmesan for serving
Instructions
1. Peel and chop the onion and garlic. Clean and cut the carrots into slices (if the carrots are big half or quarter the slices as well). Peel the knob celery and parsnip and cut into small dice. Wash the leek thoroughly, dry, and cut into rings. Clean the mushrooms and slice. Clean the bell pepper and cut into small pieces.
2. Add some oil to a large pot and heat up. Add the onion and sauté until soft and glossy. Add the garlic, dried rosemary, oregano, basil, smoked paprika, salt, and pepper, and continue cooking for a minute or so. Add the tomato paste, stir well and let cook for a minute or two until fragrant. Add the sliced carrots, the knob celery, parsnip, leek, mushrooms, and bell pepper. Stir and cook for about 5 minutes. Deglaze with the white wine and veggie broth – let cook over medium-low heat for about 10 minutes.
3. Add the milk, grated parmesan cheese, and the tortellini and bring back to a boil – let cook another 5 minutes. Season with some more salt and pepper to your liking and serve with some grated parmesan on top.
Notes
Enjoy cooking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
