Vegetable Tortellini Soup
Vegetable Tortellini Soup is a comforting bowl filled with tender cheese tortellini, plenty of fresh veggies like carrots, spinach, and tomatoes, all swimming in a light, flavorful broth. It's the…
Tip: save now, cook later.Vegetable Tortellini Soup is a comforting bowl filled with tender cheese tortellini, plenty of fresh veggies like carrots, spinach, and tomatoes, all swimming in a light, flavorful broth. It’s the kind of soup that feels both hearty and healthy, with a nice balance of soft pasta and crisp vegetables to enjoy in every spoonful.
I love making this soup when I want something easy but still satisfying. The tortellini cooks quickly right in the broth, soaking up all the cozy flavors, and the vegetables add a great pop of color and freshness. It’s a simple recipe that always feels like a warm hug on chilly days.
My favorite way to serve this soup is with a slice of crusty bread for dipping. It’s perfect as a quick lunch or a light dinner, and it’s always a crowd-pleaser—kids and adults both love it. Plus, it’s great for using up whatever veggies you have on hand, so it’s a go-to when I’m in a bit of a cooking rut.
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the soup, adding creaminess and texture. If you want a lighter option, try spinach or mushroom tortellini. For gluten-free, look for GF tortellini or use small gluten-free pasta instead.
Vegetable Broth: The broth gives the soup its base flavor. Use low-sodium broth to control salt levels or homemade broth for more depth. You can swap it for chicken broth if you’re not vegetarian.
Fresh Vegetables: Carrots, zucchini, and spinach bring color and nutrition. Feel free to add or swap veggies like bell peppers, kale, or green beans. Frozen veggies work in a pinch too.
Diced Tomatoes: They add a bright, tangy note. Use fire-roasted tomatoes for a smokier flavor or fresh chopped tomatoes in season. Tomato paste can boost richness if you like.
How Can I Make the Vegetables Tender but Not Mushy?
Keeping veggies tender yet crisp is key for a fresh taste. Follow these tips:
- Add root vegetables like carrots early since they take longer to cook.
- Softer veggies like zucchini and spinach should be added later to avoid overcooking.
- Simmer gently on medium-low heat to soften without breaking them down.
- Keep an eye on the soup and check veggies often for your preferred texture.
This way, every spoonful has a nice balance of soft and tender bites.
Equipment You’ll Need
- Large pot or Dutch oven – big enough to hold all the soup and lets the flavors mingle as it simmers.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – for chopping all your veggies smoothly and safely.
- Cutting board – gives you a stable surface for quick and easy prep.
- Measuring spoons – to get the herbs and spices just right.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or shredded chicken for a protein boost and a heartier soup.
- Swap cheese tortellini for spinach or mushroom-filled tortellini for different tastes.
- Stir in fresh basil or a squeeze of lemon juice at the end for a bright, fresh flavor twist.
- Mix in other veggies like kale, bell peppers, or mushrooms to change up the texture and color.
How to Make Vegetable Tortellini Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 medium carrots, sliced
- 1 zucchini, sliced into half-moons
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup fresh spinach, roughly chopped
- 1 package (about 9 oz) refrigerated cheese tortellini
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. You’ll sauté the veggies, simmer the soup, and cook the tortellini all in one pot, making it a quick and easy dish to enjoy on a busy day.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion and cook until it’s soft and translucent, about 3 to 4 minutes. Then, add the minced garlic and cook for another 30 seconds until you can smell its fragrance.
2. Add Carrots and Zucchini:
Stir in the sliced carrots and zucchini. Cook everything together for 3 to 4 minutes to start softening the veggies up.
3. Add Broth, Tomatoes, and Herbs:
Pour in the vegetable broth and canned diced tomatoes, including their juice. Sprinkle in the dried basil and oregano, stir everything well, and bring the soup to a boil. Then, reduce the heat and let it simmer for about 10 minutes, until the vegetables are tender.
4. Cook the Tortellini and Add Spinach:
Add the refrigerated cheese tortellini to the pot, cooking for 3 to 5 minutes or as the package directs, until the tortellini float to the top and are tender. Stir in the fresh spinach and cook just until it wilts, for about 1 to 2 minutes.
5. Season and Serve:
Taste your soup and add salt and fresh black pepper as needed. Serve hot with a sprinkle of fresh parsley or basil on top. If you like, grab some crusty bread on the side to make it a really cozy meal.
Can I Use Frozen Tortellini for This Soup?
Yes! Just make sure to add the frozen tortellini directly to the simmering soup and cook a couple of minutes longer than the package suggests, until they’re tender and float to the top.
How Long Can I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Add Protein to This Soup?
Absolutely! Cooked Italian sausage, shredded chicken, or even white beans are great options to make this soup more filling. Add them in during the last few minutes of simmering to warm through.
Can I Make This Soup Ahead of Time?
Yes, it tastes even better the next day once the flavors meld. Just keep the tortellini separate if possible and add it fresh before serving to prevent it from getting too soft.