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vegetable tortellini soup in a beige dutch oven.
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4.88 from 8 votes

Creamy Vegetable Tortellini Soup

Cheese tortellini, carrots, green beans and spinach in a broth that turns silky with cream and Parmesan at the end. Vegetarian, done in 40 minutes, and the tortellini means no second pot.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch, Soup
Cuisine: American, Italian
Keyword: tortellini soup, vegetable tortellini soup
Servings: 6
Calories: 444kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

Instructions

  • Heat the 2 tablespoons olive oil in a large Dutch oven over medium high heat. Add the 1 chopped onion, 4 chopped carrots and 2 chopped celery stalks and cook about 3 minutes.
    process shots needed to make vegetable tortellini soup.
  • Add the 3 minced garlic cloves and cook 30 seconds. Stir in the 2 cups green beans, 1 tablespoon Italian seasoning, 1 teaspoon sweet paprika, 1 teaspoon salt, pepper to taste and the 2 tablespoons tomato paste.
    process shots needed to make vegetable tortellini soup.
  • Pour in the 8 cups vegetable broth and bring to a boil. Cover, reduce the heat and simmer about 10 minutes, until the carrots are tender.
    process shots needed to make vegetable tortellini soup.
  • Add the 1 pound cheese tortellini and the ½ cup grated Parmesan. Cook about 5 minutes, until the tortellini are cooked through. Add 1 minute if using frozen tortellini.
    process shots needed to make vegetable tortellini soup.
  • Stir in the ½ cup heavy cream and the 2 cups chopped spinach. Cook 1 minute, until the spinach wilts. Remove from the heat and season with salt and pepper to taste.
    process shots needed to make vegetable tortellini soup.
  • Serve warm with extra grated Parmesan.

Video

Notes

  1. Timing assumes the broth comes to a boil quickly. Add 5 minutes if your stove is slow.
  2. Fresh or frozen tortellini both work. Frozen goes in straight from the bag and needs about 1 extra minute. Avoid dried tortellini, which takes 12 to 15 minutes and overcooks everything else.
  3. Add the cream off the boil and don’t let the soup boil hard afterward, or it can split.
  4. Spinach needs about 60 seconds. Longer than that and it goes grey.
  5. Vegetarian as written with vegetable broth. For vegan, substitute full fat coconut milk or cashew cream for the heavy cream, use vegan Parmesan, and find vegan tortellini.
  6. For a slow cooker, sauté the onion, carrots, celery, garlic and tomato paste first, then transfer everything except the tortellini, cream and spinach with the broth. Low 5 to 6 hours or high 2 to 3. Add the tortellini in the last 20 minutes on high, then the cream, Parmesan and spinach in the final 5 minutes.
  7. The tortellini keeps absorbing broth, so this thickens overnight. Add broth when reheating. For make ahead batches, cook the soup without the tortellini and add it fresh when you reheat.
  8. Freeze the base only, without the tortellini, cream or spinach, up to 3 months.

Nutrition

Serving: 1serving | Calories: 444kcal | Carbohydrates: 49g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 1813mg | Potassium: 439mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9329IU | Vitamin C: 14mg | Calcium: 285mg | Iron: 3mg
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