Vegetable Tortellini Soup
Vegetable Tortellini Soup is a cozy bowl filled with tender cheese tortellini, colorful veggies like carrots, spinach, and tomatoes, all swimming in a light, flavorful broth. It’s the kind of…
Tip: save now, cook later.Vegetable Tortellini Soup is a cozy bowl filled with tender cheese tortellini, colorful veggies like carrots, spinach, and tomatoes, all swimming in a light, flavorful broth. It’s the kind of soup that feels comforting and fresh at the same time, perfect for chilly days or anytime you want something simple and satisfying.
I love making this soup because it’s quick to whip up and packed with good-for-you ingredients. The tortellini add a nice little bounce, and the veggies bring in that natural sweetness and color that makes every spoonful enjoyable. I usually toss in a handful of fresh herbs like basil or oregano to give it a bit more brightness.
One of my favorite ways to serve this soup is with some crusty bread on the side. It’s great for dipping and makes the meal even more comforting. Plus, if you have any leftovers, the tortellini soak up the broth overnight and taste even better the next day. This soup always warms me up and feels like a little hug in a bowl!
Key Ingredients & Substitutions
Cheese Tortellini: This pasta stuffed with cheese gives the soup a lovely creamy bite. You can swap for spinach tortellini or any stuffed pasta like ravioli. Gluten-free versions work too if needed.
Vegetables: Carrots, zucchini, and green beans add fresh flavor and texture. Feel free to use whatever veggies you like or have on hand such as peas, spinach, or bell peppers.
Vegetable Broth: A good-quality broth adds depth. If you don’t have it, water with a veggie bouillon cube is a fine alternative. Low-sodium broth helps control saltiness.
Herbs & Seasonings: Dried oregano and thyme bring earthiness. Fresh herbs like basil or parsley brighten the soup just before serving. Red pepper flakes add a nice little kick if you like heat.
How Do You Keep Tortellini from Getting Too Soft or Mushy?
Tortellini cooks quickly and will keep soft in the hot soup if added carefully. Here’s how to get it just right:
- Wait until the end to add tortellini — just about 3-5 minutes before serving, so it doesn’t overcook.
- Stir gently after adding tortellini to prevent tearing.
- If you’re making soup ahead, cook tortellini separately and add when reheating to keep texture fresh.
These tricks help your tortellini stay tender but not mushy, keeping the soup enjoyable from first to last bite.
Equipment You’ll Need
- Large soup pot – perfect for cooking all the vegetables and tortellini evenly in one place.
- Cutting board and sharp knife – makes chopping veggies quick and safe.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Ladle – helps you serve the soup easily without spilling.
- Measuring cups and spoons – keep your seasonings and broth amounts just right.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or diced chicken for an extra protein boost.
- Swap cheese tortellini for spinach or mushroom-filled to change up the flavor.
- Include kale or spinach for more greens and a nutrient lift.
- Sprinkle Parmesan cheese on top before serving for a richer taste.
How to Make Vegetable Tortellini Soup?
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium zucchini, sliced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or a few fresh sprigs)
- Salt and freshly ground black pepper, to taste
- 1 (9-12 oz) package cheese tortellini (fresh or frozen)
- 2 tablespoons chopped fresh parsley (optional)
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 25-30 minutes to cook. Overall, you’ll spend about 35-40 minutes from start to finish to enjoy a warm, hearty bowl of vegetable tortellini soup. It’s a perfect meal for a cozy lunch or light dinner!
Step-by-Step Instructions:
1. Cooking the Base Vegetables:
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for about 3-4 minutes until it softens. Then add the minced garlic and cook for another 30 seconds until it smells wonderful and fragrant.
2. Adding the Vegetables and Broth:
Stir in the carrots, celery, zucchini, and green beans. Let them cook and stir occasionally for around 5 minutes until they start to get tender. Next, pour in the canned diced tomatoes with their juices and the vegetable broth. Add the oregano, thyme, salt, and pepper. Stir everything well together.
3. Simmering and Adding Tortellini:
Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes until the vegetables are nice and tender. Add the cheese tortellini to the pot and cook following the package directions, typically 3-5 minutes, until the tortellini are soft and cooked through.
4. Finishing Touches:
If you’ve used fresh thyme sprigs, remove them now. Taste the soup and adjust the seasoning with more salt and pepper if needed. Stir in fresh parsley for a pop of color and freshness, then serve hot with an optional sprinkle of red pepper flakes for a little heat.
Can I Use Frozen Tortellini for This Soup?
Yes, frozen tortellini works great! Just add it directly to the simmering soup and cook according to the package instructions, usually 3-5 minutes. No need to thaw beforehand.
Can I Make Vegetable Tortellini Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding tortellini. Refrigerate the base soup for up to 3 days, then add and cook the tortellini fresh when reheating to avoid mushiness.
What Are Good Substitutions for the Vegetables?
Feel free to swap in veggies you have on hand like spinach, bell peppers, peas, or kale. Just adjust cooking times so everything stays tender but not overcooked.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it’s too thick.
