Vegetable Tortellini Soup is a warm, comforting bowl filled with tender cheese-filled tortellini and a colorful mix of fresh vegetables like carrots, spinach, and tomatoes. The broth is light but flavorful, making it perfect for a cozy lunch or a simple dinner on chilly days.
I love how this soup comes together quickly, and it feels like a homemade hug in a bowl. One of my favorite things is adding extra spinach right before serving to keep it bright and fresh. It’s a great way to sneak in some greens without anyone even noticing!
Whenever I make this soup, I like to serve it with a slice of crusty bread for dipping. It’s always a hit with family and friends, and it’s perfect for those evenings when you want something easy but still satisfying. Plus, it’s a great way to use up whatever veggies you have on hand!
Key Ingredients & Substitutions
Cheese Tortellini: This is the star of the soup, giving it a comforting pasta and cheese bite. If you prefer, you can swap in spinach or mushroom tortellini, or even use gnocchi for a different texture.
Vegetable Broth: Makes the soup light and flavorful. If you don’t have broth, use water and add extra seasonings or a bouillon cube to boost flavor.
Fresh Vegetables: Carrots, zucchini, and spinach bring color and nutrients. Feel free to add any veggies on hand like bell peppers or green beans to make the soup your own.
How Do You Avoid Overcooking the Tortellini in Soup?
Tortellini cooks quickly, so it’s best to add it near the end. Here’s how I manage it:
- Add tortellini once the vegetables are tender, then cook for just 3-5 minutes following package directions.
- Keep the heat at a low simmer to avoid breaking the pasta.
- Stir gently to prevent sticking but don’t over-stir as it can cause tearing.
- Add spinach right at the end; it wilts fast and keeps a fresh bright color.
This way, your tortellini stays tender, not mushy, and your soup stays light and fresh.
Equipment You’ll Need
- Large pot or Dutch oven – roomy for cooking vegetables and simmering the soup evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Knife and cutting board – essential for chopping your veggies neatly and safely.
- Ladle – makes serving hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Add cooked sausage or chicken for extra protein and a heartier meal.
- Use sun-dried tomatoes instead of canned for a richer, tangy flavor.
- Stir in chopped kale or Swiss chard instead of spinach for a different leafy green twist.
- Add red pepper flakes or a dash of smoked paprika for a little heat and depth.
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, peeled and sliced
- 1 small zucchini, sliced into half-moons
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 (9 oz) package refrigerated cheese tortellini
- 2 cups fresh spinach leaves, chopped
- Optional: grated Parmesan cheese, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and roughly 20 minutes to cook, making a total of around 30 minutes from start to finish. It’s a quick and satisfying meal perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté the Aromatics and Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes. Next, stir in the minced garlic and cook for an additional 30 seconds until fragrant. Add the sliced carrots and zucchini, cooking for about 5 minutes until they start to soften.
2. Add Broth, Tomatoes, and Seasonings:
Pour in the vegetable broth and the can of diced tomatoes with their juice. Sprinkle in the Italian seasoning, dried basil, dried oregano, salt, and pepper. Stir everything together and bring to a gentle boil. Lower the heat and let it simmer uncovered for 10-12 minutes until the vegetables become tender.
3. Cook the Tortellini and Add Spinach:
Add the refrigerated cheese tortellini to the pot and cook according to the package directions, usually about 3 to 5 minutes, until tender. Just before serving, stir in the fresh chopped spinach and allow it to wilt in the hot soup for 1-2 minutes.
4. Serve and Enjoy:
Taste your soup and adjust the seasonings if needed. Ladle the hot soup into bowls and garnish with grated Parmesan cheese if you like. Serve warm and enjoy your hearty and delicious Vegetable Tortellini Soup!
Can I Use Frozen Vegetables Instead of Fresh?
Yes! Frozen vegetables work well in this soup. Just add them to the pot a little earlier to ensure they cook through and adjust simmering time as needed.
What Can I Substitute for Cheese Tortellini?
You can substitute with spinach or mushroom tortellini, ravioli, or even small pasta shapes like mini shells or gnocchi for a different texture.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave before serving.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup without the tortellini and spinach, then refrigerate. Add tortellini and spinach fresh when reheating to keep the pasta tender and greens vibrant.
