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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
Print
Vegetable Tortellini Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This One Pot Vegetable Tortellini Soup is a hearty, comforting, and flavorful soup perfect for a cozy meal. Packed with vegetables, cheese tortellini, and a creamy broth elevated with Parmesan and Italian herbs, it delivers nourishment and rich taste all in one pot.
Ingredients
Soup Base
- ¼ 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 teaspoon paprika
- 1 tablespoon Italian herb seasoning
- Salt and pepper to taste
- 2 tablespoon tomato paste
- ½ cup dry white wine
- 7 cups low sodium vegetable or chicken broth
Main Ingredients
- 1 ½ lb cheese tortellini
- ½ cup grated parmesan cheese
- ½ cup heavy cream
- 3 handfuls kale, chopped
Instructions
- Saute Vegetables: In a large pot, heat olive oil over high heat until hot. Add diced carrots and onion and sauté for 3 minutes.
- Add Mushrooms and Celery: Mix in the diced mushrooms and celery, sautéing all vegetables together for several more minutes until slightly softened.
- Add Garlic: Stir in minced garlic and cook for 30 seconds to release its aroma.
- Season and Coat: Add paprika, Italian herb seasoning, salt, pepper, and tomato paste. Stir thoroughly to coat the vegetables evenly.
- Deglaze and Add Broth: Pour in the white wine and vegetable or chicken broth. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes until carrots are tender.
- Cook Tortellini: Add cheese tortellini and grated parmesan cheese to the simmering soup. Boil for 5 minutes until tortellini is cooked through.
- Finish Soup: Gently stir in heavy cream and chopped kale until kale wilts and soup is creamy.
- Serve: Optionally, top with freshly grated parmesan and a light drizzle of olive oil before serving.
Notes
- This soup is perfect for a cozy, nourishing meal that combines fresh vegetables with creamy cheese tortellini.
- You can substitute kale with spinach or Swiss chard for different greens.
- Use low sodium broth to control the saltiness of the soup.
- To make it vegetarian, ensure the broth used is vegetable-based and the tortellini does not contain meat.
- White wine can be omitted or replaced with extra broth for an alcohol-free version.
Nutrition
- Serving Size: 1 serving
- Calories: 944 kcal
- Sugar: 18 g
- Sodium: 1100 mg
- Fat: 43 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 101 g
- Fiber: 13 g
- Protein: 37 g
- Cholesterol: 109 mg
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