Confession. This vegetable tortellini stew started out as a soup. But I didn’t add enough liquid and the pasta soaked it all up. So it became more stew-ish. And you know what? I prefer it this way! In fact, I avoid vegetable soups because I’m not a huge fan of super brothy soups.
Another confession? This soup was a crisper/pantry cleaner. I had a TON of veggies I needed to use up, so I nosed around in the pantry and found vegetable broth and some dried cheese tortellini. Boo-yah. It’s dinner!
I am thrilled with this recipe – it turned out SO wonderful. It’s warming, filling and chock full of healthy vegetables. The tortellini adds just enough richness to leave you feeling satisfied. Serve it with a bit of shredded parmesan on top.
One last thing…you can easily make this vegan – swap out the tortellini with regular pasta. Gluten free? Swap in some cooked rice or quinoa for the tortellini at the last minute. And of course, use whatever vegetables you’ve got on hand!