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!
Easy Vegetable Tortellini Soup Recipe
If you are looking for a new easy and delicious meat-free meal option then this vegetable tortellini soup recipe is for you! It’s comforting, hearty, and full of flavor. The base of the soup is a super yummy vegetable broth with a bit of heavy cream added for richness and parmesan cheese for some salty goodness. Not to mention, it’s healthy too with spinach, green beans, and mirepoix!
But the best part is the totally yummy tortellini! And it doesn’t even matter that it’s not homemade. The store-bought tortellini saves loads of time and is just as good. It soaks up lots of herby flavors as it cooks in the broth. I should also mention that I used cheese tortellini, but of course, you can use any type of tortellini you like. There are no rules in cooking!
This soup can be served for any meal. It’s a stand-alone dish, but will also pair well with a nice Chopped Salad. I myself like to serve it with some of my Garlic Knots to sop up the tasty broth!
Why You’ll Love Vegetable Tortellini Soup
- Quick and Easy! This one-pot soup recipe is so easy to throw together in under an hour in just a few simple steps! And you can use any type of store-bought tortellini you like.
- Hearty Homemade Deliciousness! This comforting vegetable soup is loaded with a variety of fresh veggies and tasty cheese tortellini in a delicious broth with yummy parmesan cheese.
- Make Ahead Meal! Vegetable tortellini soup is even better the next day! So leftovers are a good thing, which means that this recipe is perfect for meal prep.
- 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.
- Onion – Brown onion or yellow onion is the best options for soup.
- Carrots – Adds just the right touch of natural sweetness.
- Celery – A classic soup ingredient along with the onion and carrots.
- Garlic – You always want to use fresh minced garlic. Jarred garlic will work, yet it can sometimes have a bitter taste due to the preservatives.
- Green Beans – Use fresh for the best texture, but you can use frozen if needed.
- Italian Seasoning – This mix of dried herbs is a blend of basil, oregano, rosemary, thyme, and marjoram. Just use a combination of whatever you have on hand if you don’t have any in your pantry.
- Sweet Paprika – Adds just a hint of pepper taste and sweetness.
- Seasonings– Salt and pepper are used to season the soup.
- Tomato Paste – Just a little bit is used 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 – Both fresh or frozen tortellini can be used.
- Parmesan Cheese – Used to add another layer of flavor and a bit of salty cheesy taste.
- Heavy Cream – Adds richness and consistency to the broth.
- Spinach – I used fresh spinach, but you could use frozen if that’s all you’ve got.
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.
What Else Can I Add To The Soup?
This recipe is really flexible, so you can add anything you like. You could use kale in place of the spinach or add some corn. You can also replace the cheese tortellini with any type of tortellini you like, ravioli, or pasta. And while this is a vegetarian recipe, feel free to add meat like chicken or sausage to the soup as well. There are no rules in cooking. Just keep in mind the ratios of the ingredients so that you have enough broth.
Can I Make This Soup Vegan?
Yes! Just leave out the heavy cream, parmesan cheese, and cheese tortellini. Then just use more vegetable broth in place of the cream and a vegan parmesan cheese. For the cheese tortellini, you can replace it with a vegan version of tortellini, ravioli, or pasta.
Expert Tips
- 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.
Storage
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. To reheat, just put the soup in the microwave for a few minutes on medium power or in a saucepan over medium heat. However, if the soup has been frozen, you can either let it thaw out first overnight in the fridge or reheat it from frozen.
Other Delicious Soup Recipes To Try
- Instant Pot Chicken Noodle Soup
- Cream Of Mushroom Soup
- Matzo Ball Soup
- Hot And Sour Soup
- Zucchini Soup
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Vegetable Tortellini Soup
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
Video
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.
Made this soup last night and it is delicious!
The only thing I noticed is that there is a missing note for when to add the Italian seasoning. I saw it in the video but not in the written instructions (just wanted to let you know).
Glad you liked it. Thanks, fixed the recipe. 🙂