Vegetable Tortellini Soup
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Made with store-bought tortellini, this delicious Italian-inspired warm and comforting Vegetable Tortellini Soup is just the quick and easy 40-minute recipe you’ve been looking for! Loaded with lots of fresh veggies and cheese tortellini in a herby flavorful broth, the whole family will enjoy a vegetarian meal!
Before You Start
- Prep Your Veggies: Chop all your vegetables before you start cooking. It’s much easier to add them to the pot when everything’s ready to go.
- Choose the Right Tortellini: Fresh tortellini cooks quickly and works great in this recipe. If you’re using frozen tortellini, add an extra minute or two to the cooking time.
- Adjust the Creaminess: If you prefer a lighter soup, use half-and-half instead of heavy cream. For an extra creamy texture, you can blend a small portion of the soup and stir it back in.
- Season as You Go: Taste the broth after adding the vegetable broth and adjust the seasoning before adding the tortellini and cream. Parmesan cheese adds saltiness, so go easy on the salt at first.
- Don’t Overcook the Tortellini: Add the tortellini toward the end of cooking, just long enough to cook through. Overcooking can make them fall apart.
- Use Fresh Spinach: Stir the spinach in right before serving to keep it vibrant and tender. If using frozen spinach, thaw and drain it first.
- Serve Immediately: Tortellini can soak up the broth as it sits, so serve the soup fresh to keep the balance of broth and pasta just right.
Ingredients You’ll Need
- Olive Oil: I like to use olive oil to sauté the veggies for the added flavor, but you can use vegetable oil if you prefer.
- Vegetables (onion, carrots, celery, green beans, garlic, spinach): These make the soup hearty and colorful. Feel free to swap green beans for zucchini, add mushrooms, or toss in whatever fresh veggies you have on hand. Spinach adds a fresh finish—frozen spinach works too, just thaw and drain it first.
- Italian seasoning and sweet paprika: These spices give the soup its herby, slightly smoky flavor. If you don’t have Italian seasoning, make your own using my recipe.
- Salt and black pepper: Season to taste as you go—Parmesan will add saltiness, so adjust at the end if needed.
- Tomato Paste: I used just a little bit to add a touch of tomato taste and umami.
- Vegetable Broth: I use a low sodium variety to control the level of added salt. You can use chicken broth if you prefer.
- Cheese Tortellini: You can use both fresh or frozen tortellini, but if you use frozen, let it cook for an additional minute.
- Parmesan Cheese: Used to add another layer of flavor and a bit of salty cheesy taste.
- Heavy cream: This gives the soup a creamy finish. For a lighter option, use half-and-half or even coconut cream if you want a dairy-free version.
There is no need to buy canned soup when you can make this delicious recipe in under an hour! Just follow these easy steps and you’ll have a wholesome meal on the table in no time.
To begin, you need to sauté your mirepoix, which is your onions, carrots, and celery. Heat the olive oil over medium-high heat in a large Dutch oven or pot. Then add the veggies and sauté for about 3 minutes or until they start to soften up a bit.
Next, add the garlic and sauté for just another 30 seconds until aromatic. Now, add the green beans along with the sweet paprika, salt, pepper, and tomato paste and then stir everything together to combine.
After the vegetables are sautéed, add the broth to the pot and bring the soup to a boil. Then cover the pot with a lid and simmer the soup for 10 minutes or until the carrots are tender.
Once the soup has simmered for a bit, add the tortellini along with the parmesan cheese. Then cook the soup for another 5 minutes or until the tortellini is fully cooked. You will know it’s done when it starts floating to the surface of the soup.
To complete the recipe, stir in the heavy cream and fresh spinach. Then cook the soup for one more minute before removing it from the heat. Finally, taste and season with more salt and pepper if necessary. Now, ladle the vegetable tortellini soup into bowls and serve it topped with some additional parmesan cheese.
How To Serve
I love serving Vegetable Tortellini Soup with something light and crispy to balance its creamy, hearty flavors. Here are some ideas:
Easy Garlic Bread
Artisan Bread
Antipasto Platter
Easy Bruschetta Recipe
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! You can make the soup a day ahead, but it’s best to add the tortellini and spinach right before serving so they stay fresh and don’t overcook.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The tortellini may soak up some of the broth, so add a splash of vegetable stock or water when reheating.
Can I freeze this soup?
You can freeze the broth and vegetables, but tortellini doesn’t freeze well as it can become mushy when thawed. If you want to freeze it, leave the tortellini out and cook it fresh when you’re ready to serve.
Can I use a different type of pasta?
Yes, if you don’t have tortellini, you can use small pasta shapes like shells, farfalle, or even gnocchi. Just adjust the cooking time accordingly.
More Delicious Soup Recipes
- Instant Pot Chicken Noodle Soup
- Cream Of Mushroom Soup
- Matzo Ball Soup
- Hot And Sour Soup
- Zucchini Soup
- Gazpacho
- Black Bean Soup
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Vegetable Tortellini Soup
Video
Ingredients
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 4 medium carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 2 cups green beans (ends trimmed and cut in half)
- 1 tablespoon Italian seasoning
- 1 teaspoon sweet paprika
- salt and pepper (to taste)
- 2 tablespoons tomato paste
- 8 cups vegetable broth (low sodium)
- 1 pound cheese tortellini
- ½ cup Parmesan cheese (grated)
- ½ cup heavy cream
- 2 cups fresh spinach (roughly chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, celery and cook for 3 minutes until the vegetables start to soften.
- Stir in the garlic and cook for another 30 seconds until aromatic. Add the green beans, Italian seasoning, sweet paprika, salt, pepper, tomato paste to the pot and stir everything.
- Pour in the vegetable broth, bring to a boil, then simmer covered for 10 minutes until the carrots are tender.
- Add the tortellini and parmesan cheese and cook for another 5 minutes until the tortellini is cooked.
- Lastly, stir in the heavy cream and add the fresh spinach. Cook for another minute then remove from heat.
- Serve with additional grated parmesan cheese.
Equipment
Notes
- Don’t overcook the veggies. When you sauté the veggies do not forget to move them around the pot. You just want them to soften up a bit. Keep in mind that they will cook even more once you add the broth.
- Season at the very end. All soup reduces as it cooks. So if you add too much salt too soon it can get very concentrated and the soup can easily turn out too salty.
- Healthier Version. To make the soup even healthier you can omit the heavy cream and parmesan cheese. Then just cook it for a bit longer to thicken up or add more vegetable broth to thin it out.
- Leftover vegetable tortellini soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months in an airtight container.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
