Vegetable Tortellini Soup is a cheerful and hearty bowl filled with tender cheese-filled tortellini, colorful veggies like carrots, zucchini, and spinach, and a light, flavorful broth. It’s a perfect mix of soft pasta and fresh vegetables that feels both cozy and refreshing at the same time.
I love making this soup when I want something nourishing but easy to throw together on a weeknight. The tortellini cooks quickly right in the broth, so it saves time without skimping on taste or texture. Plus, I always add a handful of spinach at the end for a little extra green and a pop of color.
My favorite way to enjoy this soup is with a slice of crusty bread on the side for dipping, making each spoonful even better. It’s one of those recipes that feels like a warm hug in a bowl, perfect for lunches, dinners, or anytime you want a simple, fresh meal that’s both filling and light.
Key Ingredients & Substitutions
Cheese Tortellini: This is the heart of the soup, giving it soft, cheesy pockets that balance the veggies. You can swap cheese tortellini for spinach or mushroom tortellini to mix things up. Gluten-free tortellini works well too!
Vegetable Broth: It adds flavor without heaviness. If you don’t have vegetable broth, use chicken broth or a mix of water and bouillon cubes. Just watch the salt levels if using broth cubes.
Fresh Vegetables: Carrots, celery, zucchini, green beans, and mushrooms bring texture and freshness. Feel free to switch in seasonal veggies or what you have on hand, like bell peppers or spinach near the end.
Dried Herbs: Basil and oregano give the soup its warm, Italian-style flavor. Fresh herbs work great if you have them. If you want extra flavor, add a pinch of red pepper flakes for a slight kick.
How Do I Cook Tortellini Perfectly in the Soup Without Overcooking?
Tortellini cooks quickly, so timing is key to keep it tender without getting mushy. Here’s how I do it:
- Wait until the vegetables are fully cooked before adding tortellini.
- Add tortellini directly to the simmering soup – no need to pre-cook.
- Keep the heat gentle to avoid boiling them too hard; a simmer is best.
- Cook for only 3-5 minutes or as the package directs, then remove the soup from heat immediately.
- Serve the soup right away or the tortellini might soak up too much broth and get overly soft.
This way, your tortellini stays tender and the soup keeps its lovely texture and balance of flavors.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking all the vegetables and simmering the soup evenly.
- Wooden spoon or silicone spatula – helps you stir the soup without scratching your pot.
- Chef’s knife – makes chopping the veggies quick and easy.
- Cutting board – keeps your workspace organized and safe for cutting ingredients.
- Ladle – great for serving the soup neatly into bowls without spills.
Flavor Variations & Add-Ins
- Add cooked Italian sausage or shredded rotisserie chicken for extra protein and heartiness.
- Swap cheese tortellini for spinach or mushroom-filled tortellini to vary the flavor.
- Stir in fresh spinach or kale at the end for added green nutrients and color.
- Sprinkle grated Parmesan cheese or a pinch of red pepper flakes before serving for extra zest.
How to Make Vegetable Tortellini Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 cup mushrooms, sliced
- 1 medium zucchini, sliced into half-moons
- 1 cup green beans, cut into 1-inch pieces
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt & pepper to taste
- 1 package (about 9 ounces) refrigerated cheese tortellini
- Fresh parsley or dried Italian herbs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 20 minutes to cook, making it a quick and easy soup to get on the table in around 30 minutes total.
Step-by-Step Instructions:
1. Sauté the Aromatics and Vegetables
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook, stirring occasionally, until they become soft and fragrant, about 3-4 minutes. Then add the sliced carrots, celery, and mushrooms, cooking them for another 5 minutes while stirring now and then.
2. Add Additional Vegetables and Broth
Stir in the zucchini and green beans, and sauté for 2 minutes. Pour in the vegetable broth and canned diced tomatoes (with their juice). Add dried basil, oregano, and season with salt and pepper. Bring the soup to a boil, then lower the heat and let it simmer uncovered for approximately 10 minutes until the vegetables are tender.
3. Cook the Tortellini and Finish
Add the refrigerated cheese tortellini to the simmering soup. Cook for 3 to 5 minutes, or according to the package instructions, until the tortellini are tender. Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley or dried Italian herbs if you like, alongside crusty bread for a comforting meal.
Can I Use Frozen Tortellini Instead of Fresh?
Yes, you can! Just thaw frozen tortellini in the refrigerator overnight or briefly in cold water before adding it to the soup. Cook it gently in the simmering broth to prevent overcooking.
Can I Make This Soup Ahead of Time?
Absolutely! Make the soup up to the point before adding tortellini, then cool and refrigerate. When ready to serve, reheat the soup and add fresh tortellini at the end to cook before serving.
How Should I Store Leftover Vegetable Tortellini Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if it’s too thick.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add veggies like spinach, bell peppers, or kale. Add leafy greens toward the end of cooking to keep their color and texture fresh.