Creamy Vegetarian Tortellini Soup
Description
You won't miss the meat in this tasty vegetarian tortellini soup with zucchini, cream, and Parmesan cheese.
Ingredients
•
1 tablespoon olive oil
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 (14 1/2 ounce) can diced tomatoes, divided
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1/2 teaspoon Italian seasoning
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1/4 teaspoon granulated garlic
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1/4 teaspoon onion powder
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1/4 teaspoon salt
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2/15 teaspoon freshly ground black pepper
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2 1/2 cups vegetable broth
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1 zucchini, quartered and sliced
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1 (9 ounce) package cheese tortellini
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1/2 cup heavy whipping cream
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1/2 cup freshly grated Parmesan cheese
Directions
1
Heat olive oil in a saucepan until shimmering over medium heat. Add chopped onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 45 seconds. Add 1/2 of diced tomatoes with liquid. Season with Italian seasoning, garlic, onion powder, salt, and pepper. Stir to combine.
2
Add in half of the diced tomatoes with liquid. Add in Italian seasoning, salt, pepper, garlic granules and onions powder. Stir to combine.
3
Pour remaining tomatoes into a bowl and puree with an immersion blender. Add to sauce with vegetable broth.
4
Mix in zucchini and tortellini. Cover and cook until tortellini float on the top and are cooked through, 8 to 10 minutes.
5
Stir in cream and cheese until well combined. Taste and adjust seasoning to taste. Serve immediately.