Ingredient Notes:

Vegetables: Feel free to skip any vegetables you don’t have/don’t like, or add something you enjoy more (eg red pepper instead of green).

If you don’t want to add fresh onion, feel free to use ½ teaspoon dried onion powder instead.

Broth: If you don’t have any broth on hand, the soup is also good if you just use water. Increase salt and all seasoning if using water, and consider simmering it for 5-10 minutes longer.

Tortellini: While the name of this recipe pretty much implies that tortellini are mandatory here 😉 you can absolutely use a different pasta if you don’t have any tortellini on hand. Any pasta shapes you enjoy in soup are fine, but something like Gnocchi would be absolutely delicious, too!

Cream: I love a creamy touch to this soup. Please do NOT use milk as a substitute! It splits from the acid coming from the tomatoes and you’ll end up with curdled soup. If you want to add creaminess and don’t have any cream on hand, consider stirring in some cream cheese if you have that (I do that all the time and it works perfectly fine!).

Make Ahead Instructions:

You can make the base of this soup ahead and store it in the fridge for up to 3 days. Finish simmering it up to the step of adding the tortellini. Let it cool to room temperature, then store in an airtight container in the fridge.

To reheat, bring to boil, then reduce the heat to a simmer and add the tortellini. Finish as stated in the recipe.