This vegetable tortellini soup is a hands down favorite at our house. There is so much delicious flavor going on. It's similar to an Italian fagioli, but definitely has some differences. Whatever it is, everyone is always excited when we have it for dinner! The kids love it, I love it, Jacob loves it. You know those yummy chicken apple sausages? They go in this soup and are sooo good. We usually use the regular ones, but the Italian would work well too. This soup is easy to make, it's flexible. It's packed full of vegetables and protein. We love to make this soup as summer is winding down and use our vegetables from our garden to make it. It's a recipe I have evolved a lot over time. I finally stopped changing it and settled on the amazing recipe it is now.
Quick & Easy
This soup is really easy to make. As long as you can chop vegetables, you can make this soup! It is so flexible. You can use whatever vegetables you have on hand, you can add a bunch more beans, no beans, more sausage, skip the pasta... The base is delicious and tastes good with (almost) whatever you put in it.
How to Make Vegetable Tortellini Soup
(Note: If you are slow at chopping veggies like me, chop veggies first!) Heat oil over medium low heat in a large pot. Finely chop onion, carrots and celery. Put onions and carrots in the pot and start sautéing, stirring occasionally, for 4-5 minutes. Chop zucchini, yellow squash and bell peppers, then add to the pot. Add garlic. Cook 2 more minutes. Add chicken broth, tomato sauce, diced tomatoes, beans, basil, parsely, thyme, bay leaves, salt and pepper. Turn the heat up to medium high and boil 7 minutes. Add the sausage and tortellini and cook another 6 minutes. ***If using dried tortellini instead of fresh, reduce the simmer time to 4 minutes and increase the time after adding the tortellini to 10 minutes*** Stir in the parmesan cheese and serve!
Tips & Tricks
Feel free to make it vegetarian by adding more beans and taking out the sausage. I recommend navy beans and red beans to go along with the Great Northern.
This meal stores great! I usually make a double batch then we eat it again a few days later or I freeze half for a quick meal when we're busy with kids after school activities.