Vegetable Tortellini Soup is a delightful bowl of comfort, packed with colorful veggies and tender cheese-filled tortellini. The mix of fresh vegetables like carrots, spinach, and tomatoes creates a vibrant, tasty base that’s both light and satisfying. Each bite blends soft pasta with the freshness of garden vegetables, making it a perfect dish for any time you want something warm and healthy.
I love making this soup because it’s so easy to customize. Sometimes I like to add extra garlic for a punch of flavor, or toss in some herbs like basil or parsley to brighten it up even more. It’s also a great way to use whatever veggies are in my fridge—no need to stick strictly to one recipe. I appreciate how the tortellini adds a fun twist, giving the soup a little bit of heartiness without being heavy.
One of my favorite ways to enjoy this soup is with a crusty piece of bread for dipping, or a simple green salad on the side. It’s the kind of meal that feels cozy, perfect for chilly evenings or when I just want something simple and nourishing. Whenever I make it, I always look forward to leftovers because the flavors deepen after sitting overnight. It’s a comforting, easy-to-love soup that never fails to bring a smile to the table.
Key Ingredients & Substitutions
Cheese Tortellini: Fresh cheese-filled tortellini is great for a soft, flavorful bite. If you want a lighter option, try whole-wheat or gluten-free tortellini. You could also use ravioli or even small gnocchi instead.
Vegetable Broth: The broth is the heart of this soup. Use a high-quality vegetable broth or homemade if you can. For a richer flavor, add a splash of white wine or a Parmesan rind while simmering.
Vegetables: Onion, carrots, celery, and spinach provide texture and nutrients. Use frozen spinach if fresh isn’t available, and feel free to add zucchini, kale, or green beans for variety.
Diced Tomatoes: Canned diced tomatoes add acidity and color. If you prefer less acidity, swap for chopped fresh tomatoes or use tomato sauce for a smoother broth.
How Can I Keep the Tortellini from Getting Mushy?
Tortellini cooks quickly, so timing is key to avoiding mushy pasta in soup. Here’s what helps:
- Add tortellini only after vegetables are tender to prevent overcooking.
- Cook tortellini directly in the hot soup; no need to boil separately.
- Watch cooking time on the package—usually 3-5 minutes—and check frequently.
- Once tortellini float and feel tender, remove soup from heat to stop cooking.
- If you’re preparing soup ahead, cook tortellini separately and add just before serving.
These tips keep the pasta soft but not mushy, ensuring every spoonful has perfect texture alongside fresh veggies.
Equipment You’ll Need
- Large soup pot – big enough to hold all the broth, veggies, and tortellini comfortably.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – sharp and sturdy for chopping all your vegetables quickly.
- Cutting board – a safe place to prep your onions, carrots, and greens.
- Ladle – makes serving your warm soup easy and mess-free.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or shredded chicken for extra protein and heartiness.
- Swap spinach for kale or Swiss chard to change up the leafy greens and add more texture.
- Use sun-dried tomatoes instead of canned for a deeper, tangy flavor.
- Stir in a sprinkle of Parmesan or mozzarella cheese before serving for a creamy finish.
Vegetable Tortellini Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 1 package (9-12 oz) fresh cheese tortellini
- 3 cups fresh spinach leaves, roughly chopped
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
Preparing this soup takes about 10 minutes for chopping and sautéing the vegetables, 15 minutes simmering for flavors to meld, then 5 minutes cooking the tortellini and spinach. Total time is around 30 minutes — quick and easy for a warm, healthy meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent. Add minced garlic, sliced carrots, and diced celery, cooking another 4-5 minutes until veggies start to soften.
2. Add Broth and Seasonings:
Pour in the vegetable broth and the whole can of diced tomatoes with juice. Stir in oregano, basil, salt, and pepper. Bring to a boil, then lower heat and simmer for 15 minutes until vegetables are tender.
3. Cook Tortellini and Spinach:
Add fresh tortellini to the soup and cook according to package directions (usually 3-5 minutes) until tender and floating. Stir in chopped spinach and cook for 1-2 more minutes until wilted.
4. Final Touches and Serve:
Taste your soup and adjust salt and pepper as needed. Ladle into bowls and sprinkle with fresh parsley or basil. Serve hot and enjoy your colorful, comforting vegetable tortellini soup!
Can I Use Frozen Tortellini in This Soup?
Yes! Just add frozen tortellini directly to the simmering soup and cook a minute or two longer than the package suggests. No need to thaw beforehand.
How Can I Make This Soup Vegan?
Swap the cheese tortellini for a vegan or plain pasta alternative, and use a vegetable broth that’s free of animal products. You can also add nutritional yeast for a cheesy flavor boost.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. If possible, cook tortellini separately when storing to keep pasta from getting too soft.
Can I Add Other Vegetables?
Absolutely! Feel free to add zucchini, green beans, mushrooms, or kale. Just chop and add them along with the carrots and celery so they have time to cook through.
