Vegetable Tortellini Soup is a cozy and colorful bowl filled with tender tortellini pasta and a mix of fresh vegetables swimming in a light, flavorful broth. It’s that perfect mix of comfort and nutrition, with every spoonful bringing a little bit of garden goodness along with cheesy pasta pockets.
I love how this soup is so simple to make but feels special enough for any day of the week. I usually toss in whatever veggies I have on hand—like carrots, spinach, and zucchini—and it always turns out great. The tortellini adds a nice, soft bite that makes it feel like a full meal, rather than just a soup.
My favorite way to enjoy this soup is with a slice of crusty bread for dipping. It’s easy, warming, and hits the spot when you want something light but satisfying. Plus, I find it’s a crowd-pleaser that feels homemade even on busy nights.
Key Ingredients & Substitutions
Cheese Tortellini: These filled pasta pockets give the soup its hearty feel. If you can’t find cheese tortellini, spinach or mushroom-filled ones work well too. For gluten-free, look for GF tortellini or substitute with small gluten-free pasta.
Vegetables: Onion, carrots, celery, zucchini, and spinach add layers of flavor and texture. Feel free to switch in whatever veggies you like or have on hand, such as bell peppers or kale.
Vegetable Broth: It’s the flavor base, so use a good quality one for best taste. If you want, you can substitute with chicken broth or water plus bouillon cubes for convenience.
Diced Tomatoes: These bring a slight tang and richness. Canned fire-roasted tomatoes add a nice smoky flavor too. Fresh tomatoes can be used but may need longer cooking.
How Can I Keep Tortellini from Getting Mushy in Soup?
The trick is to add tortellini late and cook just until tender. Here’s how I do it:
- Bring the soup to a simmer before adding tortellini.
- Gently stir them in and cook for 3–5 minutes based on package directions.
- Check a tortellini for doneness early to avoid overcooking.
- Remove from heat as soon as tortellini are soft and ready.
- If making ahead, cook tortellini separately and add right before serving.
These steps help keep tortellini firm for a pleasant texture in the soup rather than soggy or falling apart.
Equipment You’ll Need
- Large soup pot – perfect for cooking all the veggies and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – for chopping all your fresh vegetables easily.
- Ladle – makes serving the soup clean and simple.
Flavor Variations & Add-Ins
- Add Italian sausage or cooked chicken for a protein boost and extra heartiness.
- Swap cheese tortellini for spinach or mushroom-filled ones to change the flavor.
- Include chopped kale or Swiss chard instead of spinach for a slightly different green taste.
- Stir in some Parmesan cheese right before serving for a rich, cheesy finish.
How to Make Vegetable Tortellini Soup
Ingredients You’ll Need:
For The Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 small zucchini, sliced into half-moons
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 package (about 9 oz) refrigerated cheese tortellini
- 2 cups fresh spinach leaves
- Optional: crushed red pepper flakes for heat
- Fresh parsley or dried herbs for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and about 20 minutes for cooking. In total, you’ll spend around 30 minutes from start to finish, making a warm and satisfying soup perfect for any day.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 3-4 minutes. Then stir in the minced garlic and cook for another minute until you smell its delicious aroma.
2. Cook the Veggies:
Add the sliced carrots, celery, and zucchini to the pot. Stir occasionally and let them cook for about 5 minutes until they start to soften.
3. Add Broth and Seasonings:
Pour in the vegetable broth and the canned diced tomatoes with their juice. Stir everything together, then add dried basil, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for about 10 minutes so the flavors meld and the vegetables become tender.
4. Cook the Tortellini:
Carefully add the refrigerated cheese tortellini to the simmering soup. Cook for about 3-5 minutes or according to the package instructions, until the tortellini is tender and cooked through.
5. Add the Spinach and Final Touches:
Stir in the fresh spinach leaves and cook for another 1-2 minutes until wilted. Taste the soup and add more salt, pepper, or crushed red pepper flakes if you like a little heat.
6. Serve and Enjoy:
Ladle the soup into bowls and garnish with fresh parsley or your favorite dried herbs. Serve hot and enjoy your comforting bowl of vegetable tortellini soup!
Can I Use Frozen Tortellini in This Soup?
Yes! If using frozen tortellini, add a couple of extra minutes to the cooking time and make sure they are fully cooked before serving. No need to thaw beforehand—just add them directly to the simmering soup.
How Can I Make This Soup Vegan?
Use vegan or dairy-free tortellini and substitute vegetable broth for any chicken broth. Skip cheese tortellini or find a plant-based version, and you’ll have a flavorful vegan-friendly soup.
Can I Prepare This Soup in Advance?
You sure can! Make the soup without adding the tortellini. Store the base soup in the fridge for up to 3 days, then cook the tortellini fresh when you’re ready to eat to prevent it from getting mushy.
What’s the Best Way to Store Leftovers?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot, and if the tortellini has absorbed too much broth, add a splash of vegetable broth or water to loosen it up.
