Veggie Tortellini Soup Recipe

This easy Veggie Tortellini Soup is made with soft cheese tortellini, carrots, celery, and spinach simmered in a savory, herb-infused tomato broth. This recipe creates a savory, nourishing, and satisfying one-pot meal that comes together in under 30 minutes. Perfect for a busy weeknight when you want a complete dinner without much fuss, this soup is surprisingly light and a great way to enjoy fresh vegetables. It makes enough to serve 4 to 6 people.

Veggie Tortellini Soup Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 bay leaf
• 1 (9-ounce) package refrigerated cheese tortellini
• 3 cups fresh spinach
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese, for serving

How To Make Veggie Tortellini Soup

1. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 5-7 minutes, until they begin to soften. Stir in the minced garlic and cook for one more minute until fragrant.
2. Add liquids and seasonings: Pour in the vegetable broth and the undrained can of diced tomatoes. Add the dried oregano, dried basil, and the bay leaf. Stir everything together.
3. Simmer the broth: Increase the heat to bring the soup to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for at least 10 minutes to allow the flavors to meld together.
4. Cook the tortellini: Add the refrigerated tortellini directly to the simmering soup. Cook according to the package instructions, which is typically about 3-5 minutes. The tortellini will float to the top when they are done.
5. Wilt the spinach: Turn off the heat. Stir in the fresh spinach and allow it to wilt from the residual heat of the soup, which will only take a minute. Remove and discard the bay leaf.
6. Season and serve: Taste the soup and season with salt and pepper as needed. Ladle the hot soup into bowls and top with a generous sprinkle of grated Parmesan cheese before serving.

Recipe Tips

• Don’t add the tortellini too early: Tortellini cooks very quickly. If you add it at the beginning of the simmering process, it will become overcooked, soft, and mushy. Add it only during the last few minutes of cooking.
• Add spinach at the very end: For the best texture and color, stir the spinach in after you have turned off the heat. The hot broth is more than enough to wilt it perfectly without it becoming slimy or overcooked.
• Use good quality broth: The vegetable broth is the flavor base of your soup. Using a high-quality, flavorful broth will make a noticeable difference in the final taste of your dish.
• Chop veggies uniformly: Try to chop your carrots and celery to a similar small size. This ensures they cook evenly and you get a little bit of every vegetable in each spoonful.

What To Serve Veggie Tortellini Soup

This Veggie Tortellini Soup is a hearty, all-in-one meal, but it pairs wonderfully with a few simple sides. Serve it with warm, crusty bread or garlic bread for dipping into the savory broth. For a lighter accompaniment, a simple green salad with a lemon and olive oil dressing is a perfect choice.

How To Store Veggie Tortellini Soup Leftovers

The tortellini will continue to absorb broth as it sits, which can make it soft.

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the tortellini will soften. When reheating, you may want to add an extra splash of broth.
• Freeze: Freezing this soup with the tortellini in it is not recommended, as the pasta can fall apart upon thawing. For best results, freeze the soup base (without the tortellini and spinach). When you are ready to eat, thaw the soup, bring it to a simmer, and cook a fresh batch of tortellini directly in the soup.

Veggie Tortellini Soup Nutrition Facts

Serving Size: 1 bowl (about 1.5 cups)

• Calories: 380 kcal
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 850mg
• Total Carbohydrate: 48g
• Dietary Fiber: 6g
• Sugars: 9g
• Protein: 17g

Frequently Asked Questions

• Can I use frozen tortellini? Yes, you can use frozen tortellini instead of refrigerated. You will not need to thaw it first. Simply add it directly to the simmering soup and add a few extra minutes to the cooking time, following the package directions.
• Can I make this soup creamy? Absolutely. For a richer, creamy version, stir in 1/2 cup of heavy cream or half-and-half at the very end, after you have turned off the heat.
• What other vegetables can I add? This soup is very flexible. You could add diced zucchini, mushrooms, or chopped bell peppers along with the other vegetables at the beginning. You could also stir in a can of drained and rinsed white beans (cannellini beans) for extra protein and fiber.
• What is the best kind of tortellini to use? A simple three-cheese or a spinach and ricotta tortellini are classic choices that work perfectly in this soup, as their flavors complement the vegetable broth without overpowering it.