Vegetable Tortilla Soup Recipe

Or Vegetable Tortellini Soup, whichever you prefer.

Today was the tortellini version. It was snowing, cold and damp today, April 12, 2025. Argh! April and it feels more like late February! I am ready to be outside enjoying the warmth of the sun on my skin wanting for a breeze. Not wrapped up inside in a shawl, and walking the dog in my big winter jacket, wool hat, and gloves!  So, it seemed like a really good day to make a healthy delicious soup.

What’s better than warm soup on a day like today?

Normally my Vegetable Tortilla Soup Recipe features tortilla chips, vegan shredded cheese, and vegan sour cream. (You don’t have to choose the vegan option, but there is a significant difference in carbon emissions. Vegetarian is great, vegan is better.) But today I was totally not vibing tortilla chips, so I substituted the chips with tortellini. I skipped the cheese and sour cream, and it was a fun combination. And now with the two options I feel like I can keep my family entertained for a couple of days. Although I do normally freeze a family serving so that we have something on a day that home cooking does not work. There is always time to defrost a frozen meal!

Vegetable Tortellini (Tortilla Soup) Ingredients:

• 5 Garlic Cloves, finely chopped
• 3 Organic Red Peppers, washed and roughly chopped
• 1 Organic Yellow Onion, diced
• 1 (28 ounce) can Organic Fire Roasted Tomatoes
• 32 ounces Organic Vegetable Broth
• 1 (15 ounce) can Organic Black Beans
• 1 (15 ounce) can Organic Sweet Corn
• 4 tbsp Tomato Paste
• 3 tbsp Cornmeal
• 1 tbsp Cumin
• 1 tbsp Chili Powder
• 1 tbsp Garlic Powder
• 2 tbsp Olive Oil
• Salt & Pepper

Optional Ingredients:

• Your favorite Tortilla Chips
• Cilantro, roughly chopped
• Red Onion, finely diced
• Avocado, sliced
• Cheese
• Sour Cream
• Your favorite Tortellini

Instructions:

Heat the Olive Oil over medium high heat in a large stockpot. Add the onion and garlic. Sauté them for approximately 5 minutes, stirring frequently, until they are tender. Add the red peppers and spices. Stir and let them cook for 5 minutes. Pour in the vegetable broth, tomato paste, fire roasted tomatoes black beans and corn. Bring it to a boil and then simmer for 30 minutes. In a bowl, mix the cornmeal with 2 cups of hot water. Whisk it well and then pour it into the soup. Allow the soup to simmer for an additional 15 minutes.

Top your soup with your favorite accoutrements.