Name: Vegetable Tortellini Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/4 cup olive oil; 1 medium sweet onion, diced; 4 medium carrots, diced; 12 oz mushrooms, diced; 4 celery ribs, diced; 4 cloves garlic, minced; 1 tsp paprika; 1 tbsp Italian herb seasoning; Salt and pepper to taste; 2 tbsp tomato paste; 1/2 cup dry white wine; 7 cups low sodium vegetable or chicken broth; 1 1/2 lb cheese tortellini; 1/2 cup grated parmesan cheese; 1/2 cup heavy cream; 3 handfuls kale, chopped

There’s something so cozy and comforting about a hearty soup simmering on the stove — that’s why this Vegetable Tortellini Soup Recipe deserves a spot in your weekly dinner rotation. It’s packed with fresh veggies, cheesy tortellini, and just enough creaminess to feel like a big, warm hug in a bowl.

A close-up of a creamy orange soup filled with three visible layers: large pieces of kale in dark green with ruffled texture scattered on top, soft cooked carrots in small thick orange slices, and pale yellow pasta with a smooth curved shape. Small bits of mushrooms and onions float gently around. The soup surface looks slightly frothy and speckled with tiny black pepper flakes. The dish is in a white bowl set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegetable Tortellini Soup Recipe
Top Tip
How to Serve Vegetable Tortellini Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegetable Tortellini Soup Recipe

Why You'll Love This Recipe

I’ve made this vegetable tortellini soup countless times, especially on chilly evenings when I want something filling but not too heavy. It’s one of those recipes I trust to please everyone at the table — even picky eaters — and it comes together in just one pot. That means less mess and more time enjoying your meal!

One-Pot Wonder: You only need a single pot, which makes cleanup a breeze while still delivering complex flavors.
Garden-Fresh Goodness: A beautiful medley of vegetables keeps it vibrant, nutritious, and absolutely delicious.
Cheesy Comfort: The cheese tortellini and parmesan add a creamy richness that melts in your mouth.
Customizable: Whether you want to add extra greens or swap in different veggies, this soup is easy to make your own.

A large white pan filled with a creamy orange soup that has folded pasta pieces scattered throughout. The soup is mixed with bright green kale leaves, small chopped orange carrots, and bits of dark mushrooms, all floating in the rich broth. The surface is dotted with black pepper specks, adding texture. The pan rests on a white marbled surface with a wooden spoon and metal measuring spoons nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This mix of wholesome vegetables, herbs, and cheese-filled tortellini creates the perfect balance of flavor and texture. A quick tip before you shop: opt for fresh, firm vegetables and quality tortellini for the best results.

Flat lay of a small white ceramic bowl filled with golden olive oil, one medium sweet onion diced into even pieces, four medium bright orange diced carrots, a cluster of fresh brown mushrooms diced, four ribs of crisp green celery diced, four whole uncracked garlic cloves beside finely minced garlic in a small white bowl, a small white bowl containing vibrant red tomato paste, a small white bowl with clear dry white wine, a handful of chopped dark green kale leaves, a mound of plump, cheese-filled tortellini pasta, a small white bowl with grated pale yellow parmesan cheese, a small white bowl holding creamy white heavy cream, and small piles of reddish paprika powder and mixed Italian herb seasoning flakes, all arranged symmetrically and naturally with perfect proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a fruity base and helps sauté the vegetables without overpowering their natural flavors.
Sweet onion: Brings natural sweetness and depth to the broth as it softens.
Carrots: Their subtle sweetness complements the savory broth beautifully.
Mushrooms: Introduce an earthy, umami note that rounds out the soup.
Celery: Offers a fresh, aromatic crunch that balances the other veggies.
Garlic: A little goes a long way in infusing the broth with warmth.
Paprika: Gives a gentle smoky kick and vibrant color.
Italian herb seasoning: Perfectly blends classic Mediterranean flavors.
Salt and pepper: Essential for seasoning and enhancing each ingredient.
Tomato paste: Adds a subtle tang and richness, helping to thicken the broth slightly.
Dry white wine: Adds brightness and complexity — don’t skip it if you can.
Vegetable or chicken broth: The heart of the soup, creating a flavorful base.
Cheese tortellini: Melts into the broth for that irresistible creamy texture.
Grated parmesan cheese: Intensifies the cheesy goodness and adds umami.
Heavy cream: For luscious richness and velvety mouthfeel.
Kale: Adds color, nutrition, and a slight bitterness that balances the creaminess.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping kale for spinach or adding a handful of frozen peas in the last few minutes for an extra pop of sweetness. Feel free to experiment — this soup is forgiving and welcoming to your favorite twists.

Vegetarian Variation: Use vegetable broth and keep the cheese tortellini, or swap with vegan tortellini to make it plant-based.
Spicy Kick: Add red pepper flakes when sautéing the garlic for a gentle heat I personally enjoy.
Seasonal Twist: Swap in butternut squash or sweet potatoes in fall for a cozy seasonal vibe.
Extra Protein: Stir in cooked shredded chicken or beans if you want to bulk it up further.

Step-by-Step: How I Make Vegetable Tortellini Soup Recipe

Step 1: Sauté the Veggies to Build Flavor

Start by heating olive oil in a large pot over medium-high heat. Toss in the diced carrots and onions first — I find sautéing these for about three minutes softens them just right and pulls out their natural sweetness. Next, add mushrooms and celery. Stir everything well and let them cook together for a few minutes until the mushrooms start to soften. Finish with minced garlic — cook it just 30 seconds until fragrant but be careful not to burn it!

Step 2: Spice It Up and Simmer

Sprinkle in the paprika, Italian herb seasoning, salt, and pepper, then stir in the tomato paste. This step is key — coating the veggies with those ingredients intensifies the flavor and adds a subtle richness. Pour in the dry white wine, letting it bubble for a minute to cook off the alcohol, then add your broth. Bring everything to a boil, then reduce heat to a simmer. Cover your pot and let it gently cook for about 20 minutes until the carrots are tender.

Step 3: Finish with Tortellini, Cheese & Greens

Now, add your cheese tortellini and grated parmesan cheese to the pot. Let it return to a boil and cook for about five minutes until the tortellini is tender but still has a little bite. Stir in heavy cream and chopped kale gently—this gives the soup a creamy texture and bright green color without wilting the kale too much. Give it one last gentle stir and taste to adjust seasoning if needed.

Top Tip

Over the years, I’ve realized that the key to this soup’s success lies in layering flavors and not rushing the simmer. Each step adds depth — sautéing the veggies well, letting the wine reduce, and giving the tortellini just enough time to cook. Try to use fresh herbs if you can; it makes a world of difference!

Patience Matters: Don’t rush the sautéing; soft vegetables set the foundation for a rich broth.
Wine Wisely: Use a decent dry white wine — since it cooks down, a simple bottle is fine, but avoid anything too sweet.
Gentle Greens: Stir in kale or spinach at the end to avoid overcooking and keep that fresh pop.
Cheese Boost: Freshly grated parmesan adds a savory layer that pre-grated cheese just can’t match.

How to Serve Vegetable Tortellini Soup Recipe

Vegetable Tortellini Soup - Serving Suggestion

Garnishes

I always finish my bowls with a sprinkle of freshly grated parmesan and sometimes a drizzle of good-quality olive oil right before serving — it adds a little shimmer and boosts those rich flavors. A few torn basil leaves or a pinch of crushed red pepper flakes also make excellent optional toppings if you’re feeling adventurous.

Side Dishes

To keep the meal balanced, I often serve this soup with crusty garlic bread or a simple arugula salad tossed in lemon vinaigrette. Sometimes, a warm baguette slathered with butter does the trick perfectly too.

Creative Ways to Present

For a cozy dinner party, I like to serve the soup in individual bread bowls — it’s charming and doubles as an edible side! Another idea is topping each bowl with a little pesto swirl or crispy pancetta bits if you want a delightful contrast in texture.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and try to enjoy them within 3 days. Because of the cream and tortellini, the soup thickens up a bit overnight, so when reheating, add a splash of broth or water to loosen it back up.

Freezing

Freezing this soup is doable but I recommend skipping the cream before freezing. Freeze the soup base and veggies in portions, then stir in cream and cooked tortellini after thawing and reheating to keep textures fresh.

Reheating

Reheat gently in a pot over medium-low heat, stirring regularly to prevent sticking. Add a little broth if it’s too thick, and finish off with a splash of cream or extra parmesan for the best flavor revival.

Frequently Asked Questions:

Can I use frozen vegetables in this Vegetable Tortellini Soup Recipe?

Yes! Frozen vegetables are a convenient alternative—just add them during the simmering step and adjust the cooking time slightly. Keep in mind that frozen veggies may release extra water, so adjust seasoning as needed.

What’s the best type of tortellini to use?

Cheese-filled tortellini works beautifully here, but you can use spinach or meat-filled tortellini if you prefer. Fresh tortellini cooks faster and has a delicate texture, but frozen versions also work well—just add a minute or two more to the cooking time.

Can I make this soup dairy-free or vegan?

Absolutely! Swap the cheese tortellini for a dairy-free or vegan pasta variety and use vegetable broth. Replace parmigiano and heavy cream with vegan cheese options or coconut cream. It won’t taste exactly the same but still delicious and comforting.

How long does this soup keep in the refrigerator?

This Vegetable Tortellini Soup Recipe keeps well in the fridge for up to 3 days. For the freshest texture, especially for the tortellini and kale, try to eat it within that timeframe. When reheating, add a splash of broth to refresh the consistency.

Final Thoughts

This Vegetable Tortellini Soup Recipe has become one of my go-to comfort meals whenever I need something nourishing and satisfying in less than an hour. It brings warmth, wholesome flavors, and a little bit of indulgence all in one bowl. I hope you give it a try and find it as comforting and versatile as I do — it’s truly like a little taste of home in every spoonful.