Vegetable Tortellini Soup is a bright, cheerful bowl packed with tender cheese-filled tortellini and a colorful mix of veggies like carrots, spinach, and tomatoes. The broth is light but full of flavor, making it a great meal that feels both comforting and fresh at the same time.
I love how simple it is to throw this soup together, especially on busy nights when I want something homemade but don’t have a ton of time. The tortellini adds a nice chewy bite that feels special, while the vegetables keep it healthy and satisfying. It’s one of those recipes I keep coming back to because it’s so easy and always hits the spot.
My favorite way to serve this soup is with some crusty bread or a grilled cheese sandwich on the side. It’s perfect for sharing with friends or family on a cool day when you just want to gather around the table and enjoy something warm and tasty together. Whenever I make it, everyone goes back for seconds, which says a lot about how good it is!
Key Ingredients & Substitutions
Tortellini: Cheese tortellini gives this soup its creamy, cheesy bite. Fresh or frozen works well. If you want a gluten-free option, look for gluten-free tortellini or try using small gluten-free pasta shapes instead.
Vegetables: Onion, carrots, zucchini, and spinach bring color and freshness. You can swap zucchini with yellow squash or add mushrooms for a different flavor. Frozen spinach is fine if you don’t have fresh on hand.
Broth & Tomatoes: Vegetable broth makes the base light and tasty. If you like a richer taste, try a mix of broth and a little tomato sauce. Canned diced tomatoes add brightness, but fresh tomatoes chopped well can work too.
How Do I Cook the Vegetables and Tortellini So They Don’t Get Mushy?
It’s key to add ingredients in steps so everything cooks just right:
- Sauté onions and garlic until soft to build a flavorful base.
- Add hardy veggies like carrots and zucchini first since they take longer to soften.
- Once broth and tomatoes are added, simmer until carrots are tender but still firm.
- Add delicate spinach and tortellini last, letting them cook just until done (about 3-5 minutes).
- This keeps veggies from overcooking and tortellini tender but not mushy.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and holding all the ingredients comfortably.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – makes chopping vegetables quick and easy.
- Cutting board – a sturdy surface to prep your veggies safely.
- Ladle – helps serve the soup neatly into bowls.
Flavor Variations & Add-Ins
- Swap cheese tortellini for spinach or mushroom-filled tortellini to change up the flavor and add variety.
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein and heartiness.
- Toss in chopped kale or Swiss chard instead of spinach for a stronger greens flavor.
- Stir in a pinch of red pepper flakes or a splash of balsamic vinegar for a little zing.
How to Make Vegetable Tortellini Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 4 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 cup fresh spinach, roughly chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 (9-12 oz) package cheese tortellini (fresh or frozen)
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This soup takes about 35 minutes to prepare and cook from start to finish. Most of that time is for sautéing veggies and allowing the broth to simmer, so it’s a great meal for a cozy weeknight dinner.
Step-by-Step Instructions:
1. Sauté the Aromatics and Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent—about 4 to 5 minutes. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
2. Cook Carrots and Zucchini:
Add the sliced carrots and diced zucchini to the pot. Stir everything together and cook for about 5 minutes, letting the vegetables soften just a bit before adding the liquids.
3. Add Broth, Tomatoes, and Herbs:
Pour in the vegetable broth and the canned diced tomatoes, including their juice. Sprinkle in the dried basil and oregano. Stir all the ingredients well and bring the soup to a boil. Once boiling, lower the heat and let it simmer for 10 to 12 minutes, or until the carrots are tender when poked with a fork.
4. Add Spinach and Tortellini:
Stir in the chopped spinach and toss in the cheese tortellini. Let everything simmer together for 3 to 5 minutes, or until the tortellini is cooked (check your package instructions for exact time).
5. Final Seasoning and Serving:
Season the soup with salt and pepper to your taste. Ladle the hot soup into bowls and sprinkle with grated Parmesan cheese. Serve right away, maybe with some crusty bread on the side for dipping and soaking up the delicious broth.
Can I Use Frozen Tortellini for This Soup?
Yes! Frozen tortellini works perfectly. Just add it straight to the simmering soup and cook according to the package instructions, usually about 3-5 minutes.
Can I Prepare Vegetable Tortellini Soup in Advance?
Absolutely! You can make the soup up to 2 days ahead and store it in the refrigerator. For best results, add the tortellini just before reheating to prevent it from getting mushy.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove and add a splash of broth or water if it has thickened too much.
Can I Add Protein to This Soup?
Yes! Cooked Italian sausage, shredded chicken, or white beans make great protein additions. Add them in step 5 when you add the spinach and tortellini, so everything heats through evenly.
