Fall Vegetarian Tortellini Soup
This Fall Vegetarian Tortellini soup is very earthy, savoury, sweet and creamy. It's a heavier and more filling soup which is perfect for the colder weather. The mushrooms and kale bring out the earthiness. The sweet potato gives you a sweet bite. The celery, vegetable broth and seasonings bring out the savoury. The heavy cream tie is altogether to make it really decadent and creamy!
Ingredients
- 1 Package Cheese Tortellini
- 1 1/2 Cups Sweet Potato cubed
- 2 Cups Kale small, thin strips
- 1 1/2 Cups Mushrrooms sliced
- 3 Celery Sticks diced
- 1/2 Large Sweet Onion diced
- 3 Cloves Garlic minced
- 1 Cup Half and Half or Heavy Cream
- 900 ml Vegetable Broth
- 1 Tbsp Old Bay
- 2 Bay Leaves
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Garlic Powder
- Salt to taste
- Pepper to taste
- 1 Tbsp Olive Oil
Instructions
- In a large soup pot or dutch oven, turn your stove on to Medium-High heat.
- Add in your olive oil, onion and garlic and cook until fragrant and the vegetables are translucent.
- Next, add in your seasoninsgs and spices and let it fry up a little bit.
- Now, add in your sweet potato cubes to fry up and brown slightly.
- Once sweet potatoes are browned after about 1-2 minutes, add in your celery and mushrooms and cook til mushrooms are soften.
- After the mushrooms have softened, pour in your cream and veegtable broth. Last but not least, add in your kale and tortellini.
- Cover with a lid and let simmer on medium for 30-35 minutes. OPTIONAL: If the soup is not the consistency you like, add in more cream and flour/water micture to thicken up.
- Once the soup is at the consistency you'd like, turn the heat off and enjoy!