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Toscana Tortelloni Vegetable Soup

Toscana Tortelloni Vegetable Soup

All In One Pot

Easy
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As the temperature continues to drop, we find ourselves craving the culinary equivalent of a cozy blanket. Enter: this hearty, soul-warming soup. It’s chock full of goodness—that is to say carrot, onion, diced tomatoes, tender cheese tortelloni, and a sprinkle of Parm. And because no good brothy bowl is complete without some carbs for dunking, we’re also throwing in a side of toasty garlic bread. Get ready for a meal as satisfying as it is delicious.

Tags:VeggieEasy
Allergens:WheatSoyEggsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 ounce

Carrot

1 unit

Yellow Onion

2 clove

Garlic

1 unit

Demi Baguette

(ContainsWheat, Soy)

1.5 ounce

Tomato Paste

14 ounce

Diced Tomatoes

1 unit

Veggie Stock Concentrate

1 unit

Mushroom Stock Concentrate

1 tablespoon

Italian Seasoning

9 ounce

Cheese Tortelloni

(ContainsWheat, Eggs, Milk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat28 g
Saturated Fat14 g
Carbohydrate110 g
Sugar19 g
Dietary Fiber11 g
Protein30 g
Cholesterol90 mg
Sodium2220 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Trim, peel, and dice carrot. Halve, peel, and dice onion. Mince or grate garlic. Halve baguette lengthwise.

2

Heat a large drizzle of olive oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add carrot, onion, and half the garlic; season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Cook, stirring, until veggies are tender, 5-6 minutes.

3

Add tomato paste to pot; stir to combine, 30 seconds. Stir in diced tomatoes, stock concentrates, Italian Seasoning, and 2½ cups water (4½ cups for 4 servings). Cover and bring to a boil.

4

Once soup is boiling, reduce heat to medium and uncover. Season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper. Gently stir in tortelloni. Cook, uncovered, until pasta is tender, 7-9 minutes. Turn off heat.

5

Meanwhile, toast baguette until golden. Place 1 TBSP butter (2 TBSP for 4 servings) and remaining garlic in a small microwave-safe bowl; microwave in 10-second intervals until softened. Season with a pinch of salt and pepper. Spread onto cut sides of baguette.

6

Divide soup between bowls; top with Parmesan. Serve with garlic bread on the side.