This comforting Chunky Vegetable Soup is filled with aromatic veggies and herbs. Mushrooms and cheese tortellini add substance. This soup is vegetarian, but for meat lovers, add rotisserie chicken or meat-filled tortellini.
There's really nothing more comforting than a hearty bowl of soup. This feel-good soup is made in one pot and is full of fresh veggies. It's light enough for a weekday lunch and also hearty enough for dinner. Serve up this chunky vegetable soup with crusty bread or a grilled cheese sandwich.
Ingredients
This recipe uses basic pantry staples - items that are likely already in your pantry and refrigerator.
- Onions and carrots - a great base for any soup. You can add other veggies like parsnips or turnips, butternut squash, or corn. Diced tomatoes can also be added for more of a tomato-based broth vibe.
- Herbs such as bay leaf, thyme, basil, oregano, parsley, marjoram, and chives provide lots of aromatic flavor. Feel free to add whatever herbs you have in your pantry. There's no need to make a special trip to the store for the herbs in this recipe. Add all or swap in others... it will be delicious.
- Mushrooms - add meatiness and substance
- Fresh baby spinach - kale can also be used
- Cheese tortellini
- Vegetable broth
How to make
Chunky vegetable soup is a one-pot recipe and comes together with just a handful of steps.
- Caramelize the mushrooms. Remove from pan and set aside.
- Saute the onion and carrots until the onion is translucent. Season with the herbs.
- Add broth and the bay leaf and simmer for 10-15 minutes.
- Add the tortellini and cook for a few minutes. Add back the mushrooms and stir in the spinach.
- Ladle into bowls and serve.
FAQ's
Yes, vegetable broth and cheese tortellini keep this soup vegetarian. If you don't need this recipe to be vegetarian, feel free to substitute chicken broth for the vegetable broth. You can also add rotisserie chicken or substitute meat-filled tortellini.
Yes. You can prep the veggies ahead of time and also make the soup ahead of time. But, do not add the pasta until reheating before serving. Pasta will get soggy if stored in the soup.
I like serving this soup by topping it with Parmesan cheese and a spoonful of pesto. Crackers or crusty bread - even a grilled cheese - is the perfect accompaniment.
Equipment
Dutch oven | Measuring cups and spoons | Liquid measuring cup
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Chunky Vegetable Soup with Tortellini
Ingredients
- 4 tablespoons butter divided
- 16 ounces mushrooms like baby bellas or button, sliced
- 1 medium yellow onion diced
- 3 carrots diced
- 1 bay leaf preferably fresh
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon dried chives
- ½ teaspoon dried marjoram
- 1 /2 teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- 6 cups vegetable stock
- 1 ½ cups baby spinach or kale (about 2 large handfuls)
- 2 cup cheese tortellini fresh or frozen
- pesto for garnish
- parmesan cheese for garnish
Instructions
- Heat a heavy pot or dutch oven over medium heat. Add 3 tablespoons of butter and mushrooms. Cook until the mushrooms are golden and starting to caramelize, 7-10 minutes. Transfer the mushrooms to a plate. Set aside.
- Add the remaining 1 tablespoon butter to the pan along with the diced carrots and onion. Add ½ teaspoon of each basil, chives, marjoram, oregano, parsley, and thyme. Season with ¼ teaspoon of each salt and pepper. Cook the vegetables for 8-10 minutes until onions are translucent.
- Add 6 cups of vegetable broth and the bay leaf. Simmer for 10-15 minutes until the carrots are tender.
- Stir in 2 cups of cheese tortellini and cook for 3-4 minutes. Add back the mushrooms and stir in 1 ½ cups of baby spinach.
- Ladle into bowls and top each serving with a spoonful of pesto and parmesan cheese.
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